| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 6 tablespoons butter
- 2 shallots, finely chopped (about 3 tablespoons)
- 8 ounces portobello mushrooms, sliced
- 8 ounces white mushrooms, sliced
- 2 sprigs fresh thyme
- 1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
- 3 tablespoons all-purpose flour
- 3/4 cup sherry
- 3/4 cup heavy cream
- 2 pounds fresh green beans, trimmed
- Frizzled leeks, recipe follows
- Vegetable oil, for deep frying
- 1 leek
- Superfine flour, for dredging (recommended: Wondra Flour)
- Salt and freshly ground black pepper
Instructions
- Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
- Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They’ll still be crispy. Season with salt and pepper and place on a platter.
- Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
- Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
- Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
- Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 439 |
| Total Fat | 41 g |
| Saturated Fat | 10 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 43 mg |
| Sodium | 452 mg |
Reviews
The absolute best green bean casserole. Can be easily modified ie no leeks? Use scallions or super thin onion rings.
For years i have been making this dish. One of my husband’s favorite Thanksgiving side dishes.
This is a very good dish they have done a good job in bring this dish to everyones table they should be proud and a pat on the back to them .I’m sure glad it wasn’t Mbacdish .
yum!
This is my go to receipe for green beans and its always a hit. A little prep work, but so worth it! Yum!
+
I cooked 8 side dishes…and this recipe was the “Bomb” ! I added more heavy cream…I thought the sauce was not saucy enough…fried leeks was an excellent idea…green beans were crunchy but perfectly cook..very good recipe…thank you
These were the best green beans I’ve ever tried. I have been making them for a few years now and not just for Thanksgiving. I only pour a splash of Sherry and that seems to be plenty. Beautiful presentation!
I made this recipe last year and everyone loved all of it HOWEVER – the onions did not turn out well at all – they were partially burned and not tasty. Had to resort to using the canned onions. Forgot about the onion disaster last year and started making this casserole tonight – only to be reminded of the great onion disaster of last year – it was the same result. SO – I am using Alton’s basic recipe because it is delicious – but have gone to Guy Fieri’s method of frying the onions in a pan – better control over the final product and I didn’t have to resort to the canned onion rings.
I absolutely adored this recipe for a twist on the traditional green bean casserole. I have a pretty tiny oven and was really happy this could be made not only on the stovetop, but I also made the mushroom soup the day before to save time.
the mushroom soup was absolutely luscious. I added more cream as I was heating the soup back up the day of, as it seemed to thicken overnight.
Overall, this recipe was absolutely delicious by my guests and definitely easy to make!
the mushroom soup was absolutely luscious. I added more cream as I was heating the soup back up the day of, as it seemed to thicken overnight.
Overall, this recipe was absolutely delicious by my guests and definitely easy to make!