Mushroom Sauce (based on Ovens of Brittany Cookbook):
- 2 tablespoons butter
- 2 cups mushrooms, washed and sliced – about 1 pound
- ½ cup finely chopped onions
- 1 large or 2 smaller cloves of garlic, minced or put through a press (about 2 teaspoons)
- 3 tablespoons butter
- ¼ cup flour
- 2 ½ cups milk
- 2 tablespoons dried onion or vegetable soup mix (optional)
- ½ cup peeled, seeded, and chopped tomatoes, fresh or canned (optional)
- ½ cup sour cream
- A few grates of fresh nutmeg
- Salt and pepper to taste
Crispy shallots
- 1 cup thinly sliced shallots – about 2 large
- ½ cup oil – olive or other
- Salt
Beans
- 1 ½ to 2 pounds green beans
Make the sauce: Melt the two tablespoons of butter in a wide skillet, and sauté the mushrooms, onions, and garlic until they’re tender, 5-10 minutes, seasoning with salt & pepper. Set aside. Melt the three tablespoons of butter in a saucepan, add the flour and stir well until you have a smooth paste (roux). Heat the milk in the microwave or stove stop, and add the soup mix if using, then pour slowly into the roux, whisking. Season with salt and pepper and nutmeg. Stir until the it’s smooth and thickened, then fold in the mushrooms and the tomatoes if using, and simmer for about 10 minutes. Stir in the sour cream and remove from the heat.
Make the crispy shallots: Combine the shallots and the oil in a heavy bottomed pan and place on a burner on medium heat. When the mixture begins to bubble, reduce the heat, and fry the shallots stirring occasionally, for 15-18 minutes. Watch carefully, since once they begin to brown, they can burn quickly. Scoop the shallots out and drain on paper towel or drain in a strainer set over a bowl. Reserve the oil for salad dressings or sautéed vegetables.
Prepare the green beans: rinse and trim the beans – remove the stem ends; blossom end optional. Cut the beans into bite size length – about 1 ½- 2 inches. Place the beans in the basket of a steamer and steam until they’re tender but still bright green.
Assemble the dish: Place the beans in a shallow casserole, and cover with the sauce. Cover with foil and bake in a 350° oven for about 30 minutes until heated through and starting to bubble. Remove the foil, top with the shallots, and cook another 15 minutes.
Originally posted November 2019; for Orange Tree Imports Cooking Class