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Best-Dressed Chefs! www.coolaprons.com |
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Best-Dressed Chefs! www.coolaprons.com |
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For beans and sauce:
2 tablespoons plus 1 teaspoon kosher
salt, divided
1 pound fresh green beans, rinsed,
trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut
into 1/2-inch pieces
1/2 teaspoon freshly ground black
pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Preheat the oven to 475F. Combine the onions, flour,
panko and salt
in a large mixing bowl and toss to combine. Coat
a sheet pan with
nonstick cooking spray and evenly spread the onions
on the pan. Place
the pan on the middle rack of the oven and bake
until golden brown,
approximately 30 minutes. Toss the onions 2 to
3 times during cooking.
Once done, remove from the oven and set aside until
ready to use.
Turn the oven down to 400F.
While the onions are cooking, prepare the beans.
Bring a gallon of
water and 2 tablespoons of salt to a boil in an
8-quart saucepan. Add
the beans and blanch for 5 minutes. Drain in a
colander and immediately
plunge the beans into a large bowl of ice water
to stop the cooking.
Drain and set aside.
Melt the butter in a 12-inch cast iron skillet
set over medium-high
heat. Add the mushrooms, 1 teaspoon salt and pepper
and cook, stirring
occasionally, until the mushrooms begin to give
up some of their
liquid, approximately 4 to 5 minutes. Add the garlic
and nutmeg and
continue to cook for another 1 to 2 minutes. Sprinkle
the flour over
the mixture and stir to combine. Cook for 1 minute.
Add the broth and
simmer for 1 minute. Decrease the heat to medium-low
and add the
half-and-half. Cook until the mixture thickens,
stirring occasionally,
approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions
and all of the
green beans. Top with the remaining onions. Place
into the oven and
bake until bubbly, approximately 15 minutes. Remove
and serve
immediately.