Here we are at the doorstep of Thanksgiving. Cooks across the country are making an important decision: how to serve the green beans. You know what I mean. One faction of your family wants you to go full-tilt casserole, while the other prefers something more refined. There’s no shortage of strong feelings about this annual Turkey Day dilemma, which pits die-hard fans of the 1950s cream of mushroom soup formula against friends and family who can’t stand the stuff.
Here’s a solution.
Prepare fresh green beans simply, but top them with the elements that make the lowly casserole so popular. Toss the beans with a medley of sautéed wild mushrooms and garlic, and top everything with buttery toasted panko breadcrumbs studded with herbs and Parmesan. The finished product is straightforward and fresh, while also delivering umami flavor and satisfying texture.
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Don’t forget, the Red Stick Farmers Market is a great source right now for both fresh and local green beans and wild mushrooms.
Here’s how:
Fresh Green Beans with Crunchy Breadcrumb Topping
Servings: 4-6
1 ½ pounds fresh green beans, ends trimmed
5 tablespoons butter
2 tablespoons olive oil
1 cup sliced fresh wild mushrooms
1 large clove garlic, minced
1 cup panko breadcrumbs
½ teaspoon salt
½ teaspoon thyme
¼ cup grated Parmesan
Fill a large stock pot with water and bring to a boil. Add the green beans and blanche for 5-7 minutes, or until cooked through but firm. Drain and plunge the green beans in an ice bath to stop the cooking process. Once the beans are cool, drain and set aside.
In a large skillet, add 2 tablespoons of the butter and olive oil. Add the mushrooms and garlic. Sauté over medium heat for about 5 minutes, or until the mushrooms are soft. Add the green beans and sauté until warmed through and evenly combined with the mushrooms. Turn off the heat and set aside.
In a medium skillet over medium heat, add the remaining 3 tablespoons butter. When the butter is melted, add the breadcrumbs. Stir continually until they begin to brown evenly, about 5-7 minutes. Add the salt and thyme. Turn off the heat. Add the Parmesan.
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When ready to serve, plate the warm green beans and mushrooms on a serving platter. Top with the toasted breadcrumbs.
Enjoy!
Maggie Heyn Richardson is a regular 225 contributor. Reach her at hungryforlouisiana.com.