Green Bean, Chestnut, Mushroom Casserole

Foodie Lit

This is not your Great-Aunt Elsie’s Green Bean and Canned Cream of Mushroom Soup Casserole from the 1960’s. I never liked those. When I saw a recipe with roasted chestnuts and sautéed mushrooms, I thought, "I’m going to try this." With a few modifications to the recipe, I made, I ate, I loved! Who can resist roasted chestnuts--the aroma filled my kitchen, reminding me of the roasted chestnuts I ate on the streets of New York and Paris.

 

The combination of roasted chestnuts, sautéed mushrooms and freshly steamed green beans with a white sauce makes this great for a company dish or for family. Easy to reheat, take this to a potluck dinner. It will disappear so better make an extra one at home!  Recipe is below.

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Green Bean, Chestnut, Mushroom Casserole

 

2 pounds green beans, trimmed and cut each bean into 2-3 pieces on bias

Kosher salt and freshly ground pepper

12 tablespoons olive oil, plus more for baking dish

3 cups coarse fresh breadcrumbs

6 ounces peeled roasted chestnuts, chopped

1/4 cup chopped fresh parsley leaves or 2 teaspoons dried parsley

1 large clove garlic, minced

6 ounces mixed mushrooms

1 small onion, finely chopped

1/4 cup unbleached all-purpose flour 

2 ½ cups almond or other non-dairy milk

½ teaspoon nutmeg

 

  1. Preheat oven to 350°F. Spray a 3-quart oven proof dish with cooking spray. Cook green beans in a pot of salted boiling water until crisp-tender and dark green, 3 to 4 minutes. Drain and put under a faucet of cold water to cool. Transfer to oven-proof dish.

  2. In a bowl, combine breadcrumbs with chestnuts. Drizzle 6 tablespoons of oil evenly over breadcrumb mixture, tossing until evenly absorbed. Season with parsley, salt and pepper.

  3. In a saucepan, heat milk over a medium-low flame until bubbles emerge along edges of pan. Remove from heat and cover to keep warm.

  4. Sprinkle garlic with a pinch of salt; mash with the side of a knife. In a large straight-sided skillet, add remaining 6 tablespoons oil over medium heat. Add mixed mushrooms and season with salt. Cook, stirring occasionally, until tender and beginning to brown, about 15 minutes. Add onion, stirring often, until onion is translucent but not browning, about 5 minutes.

  5. Stir in garlic; cook 1 minute more. Sprinkle flour evenly over mixture and cook, stirring, 2 minutes. Slowly add milk mixture, stirring, and bring to a simmer. Cook, stirring, until thickened slightly, about 3 minutes. Stir in nutmeg. Taste and correct amount of salt and pepper. Pour mixture evenly over green beans. Sprinkle breadcrumb mixture evenly over top.

  6. Bake until bubbly along edges and crisp golden brown on top, about 30 minutes. Serve warm.

 

Adapted from Martha Stewart

Expandthetable suggestions

Add some Dairy: Use butter in place of oil and milk or cream in place of non-dairy milk.

Gluten Free: Use Gluten free breadcrumbs

Broccoli: Use broccoli in place of green beans. Equally delish!

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