For those of you who do not like the same old Green Bean Casserole, I have been asked to share my updated version for all this Thanksgiving!
"Not Your Mama's" Green Bean Casserole
3 lbs. Fresh Green Beans
3 cups Wild Mushrooms
¼ cup Sherry Wine
Clean green beans. Boil for 8-10 minutes until slightly crispy. Strain and set aside. Saute mushrooms in butter until cooked. Remove from pan and pat dry with a paper towel. Set aside. In a large mixing bowl, toss green beans with cooked mushrooms, Sherry wine and Bechamel. Season with salt and pepper. Bake at 400 for 30 minutes. Remove and top with crispy onions and serve.
Crispy Onions
1 white onion
4 cups flour
Sea salt to taste
Cayenne pepper to taste
4 cups oil
Heat oil in large pot or fryer. Slice onion into rings. Mix pepper, salt and flour. Toss the onion pieces into flour and lightly coat. Place a mesh colander over a large pan and pour onion pieces in the colander to remove excess flour. Places onion pieces into the hot oil and cook until golden brown, turning occasionally. Place cooked onions on dry paper towell and dust with Romano cheese & cayenne.
Bechamel Sauce
5 Tab. Butter
¼ cup Flour
1 Qt. Milk
Salt and nutmeg to taste
Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden color. Slowly whisk in milk, add salt and nutmeg to taste. Simmer for 5-8 min.
Crispy Onions
1 white onion
4 cups flour
Sea salt to taste
Cayenne pepper to taste
4 cups oil
Heat oil in large pot or fryer. Slice onion into rings. Mix pepper, salt and flour. Toss the onion pieces into flour and lightly coat. Place a mesh colander over a large pan and pour onion pieces in the colander to remove excess flour. Places onion pieces into the hot oil and cook until golden brown, turning occasionally. Place cooked onions on dry paper towell and dust with Romano cheese & cayenne.
Bechamel Sauce
5 Tab. Butter
¼ cup Flour
1 Qt. Milk
Salt and nutmeg to taste
Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden color. Slowly whisk in milk, add salt and nutmeg to taste. Simmer for 5-8 min.
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