green bean casserole a la French's--but from scratch
My family has always done French's green bean casserole. Last year I was determined to move us away from canned (it calls for canned cream of mushroom soup). Unfortunately, the recipe I used, which was essentially green beans in bechamel, was not a winner. Any super tasty mushroomy recipes that don't require a can? TIA!
This version of mine has even had Green Bean Casserole haters coming back for seconds:
BREEZY GREEN BEAN MUSHROOM CASSEROLE
1 pound package frozen whole green beans, thawed
6-8 fresh Shitake mushrooms
1-2 clusters Oyster mushrooms (or 1 cluster oyster mushrooms & 1 cluster Maitake mushrooms)
6-8 Cremini mushrooms
2-3 tablespoons butter
1 can regular condensed Cream of Mushroom Soup (NOT low or no fat!)
¾ cup of half-and-half or heavy cream
1/3 cup dry sherry
Salt & freshly ground black pepper to taste
1 can French’s Original French Fried Onions
Preheat oven to 350.
Rinse & trim mushrooms (discard shitake stems or save for stock); slice. In a skillet large enough to hold all ingredients, melt butter & sauté mushrooms until they release their liquid & are “just” starting to brown a little. Stir in soup, half-&-half or cream, & sherry. Stir & simmer gently until mixture thickens a little, season to taste with salt & pepper, & gently fold in thawed green beans & approximately 1/3 can of fried onions. Transfer mixture to a baking dish (around 2-3 quart size) & bake for 20 minutes or until heated through, then top with remaining fried onions & continue baking for another 10 minutes or until onion topping is toasted a bit.
J. Kenji Lopez-Alt created a tremendous recipe for homemade green bean casserole last year just in time for Thanksgiving. I used haricots verts and a mixture of white and brown (baby bella) button mushrooms but otherwise followed the recipe exactly. It was a huge hit.
May I suggest you make it anyhow? People tend to like their same old same old. It's a salt lick recipe--if whatever you make isn't salty it's never going to fly as a substitute.
I'd suggest making a half recipe of a new one alongside the standard French's. Maybe when people can taste test they'll choose based on taste rather than what their mouth was watering for all year. I do this with desserts when everyone wants the same old pies, and the 'new' desserts I bring for my own fun always disappear first. But there are those that want their sliver of pumpkin pie, otherwise it just isn't Thanksgiving.
This recipe looks good to me, actually, I think because it's so cheesy. The extra saltiness from the cheese might make people like it. They put onions and a squeeze of lemon in their bechamel.
Or really freak everyone out and bring this as an appetizer!
Canned cream of mushroom is really just like a bechamel with mushrooms you would make at home, except it has MSG. Not sure if you can really recreate it at home without MSG.
I suppose you can try this TK recipe, which is not a bechamel but mushrooms and cream: http://www.thecookbookchronicles.com/...