Grateful Grits

With Thanksgiving just around the corner, I want to share one of my all-time favorite Thanksgiving dishes: an elevated twist on the classic green bean casserole. I know this dish often gets a bad rap—I’ve heard plenty of people say they’d rather it be left off the table entirely. But let me assure you, this is not the green bean casserole of your childhood.

Forget the version with the recipe printed on the back of a can of “cream of who-knows-what” soup. I understand why that rendition might not have won you over—it’s not exactly the pinnacle of culinary creativity. However, this recipe is a game-changer. It’s sophisticated, flavorful, and a true delight for anyone who even remotely enjoys green beans and mushrooms. Trust me, this is the kind of green bean casserole that can turn skeptics into fans and make it a must-have on your Thanksgiving table.

Let’s dive right into the green bean magic! Start by giving those vibrant green beans a little trim—just a snip at the tips will do the trick. Now, onto the blanching extravaganza. Picture this: a large saucepan, water bubbling with anticipation, and a generous tablespoon of salt making its grand entrance.

Watch as the water pirouettes into a lively boil, setting the stage for our green bean symphony. With a confident flourish, introduce the green beans to the boiling water, ensuring they take a graceful dip. Give it a stir, ensuring every green bean enjoys its moment in the spotlight. Let the dance unfold for precisely six minutes.

Meanwhile, prep your chilling station: a mixing bowl eagerly awaiting its icy bath and a colander standing by, ready for action in the sink. As the green beans pirouette in the simmering water, prepare to give them the ultimate cooldown. When the timer gracefully announces the end of their boiling performance, let them take a bow in the colander.

Now, the grand finale: the ice water plunge. Picture the green beans diving into a frosty pool, their steamy routine instantly halted. Once they’ve embraced their chilly retreat, drain them in the colander once more. Set the green beans aside for now.

Let’s dive into the saucy affair, shall we? First on our hit list: those fabulous fungi. Equip yourself with a robust twelve ounces of mushrooms—equivalent to a package and a half of these earthy wonders from your favorite grocery store. Now, let’s get down to the nitty-gritty of mushroom prepping. Off with their stems, and into little chunks they go. Feel free to slice a few if they dare to be larger than life, but aim for a chunky vibe that sets this recipe apart.

Summon your trusty Dutch oven into action by melting a pat of butter over medium-high heat. Into this bubbling cauldron, toss your mushroom confetti, seasoning the mix with a teaspoon of salt and a dash of pepper. Stirring becomes your culinary dance, coaxing out the flavors until the mushrooms gracefully surrender their liquid essence.

Just when the mushrooms are hitting their flavor crescendo, it’s time to introduce the dynamic duo: garlic and nutmeg. Let them pirouette into the mix, infusing the concoction with their aromatic prowess. Keep the symphony alive for another minute or two.

Now, brace yourself for a whisking adventure. Sprinkle the flour over the medley, and whisk away like a culinary maestro. Give it a good two minutes to ensure that flour is thoroughly cooked and harmonized with the mushroom medley. The pièce de résistance comes in the form of broth—pour it in and whisk until the flour is seamlessly incorporated.

Hold onto your apron, for the grand finale involves heavy cream taking center stage. Lower the heat to a sultry medium-low, letting the sauce thicken and evolve into a luscious masterpiece. This symphony of flavors demands at least ten minutes, with occasional stirring, to reach its crescendo. Are you ready to savor the saucy symphony we’ve just orchestrated?

Now, let’s gracefully usher our saucy creation off the heat, bidding adieu to the bubbling cauldron of flavor. In a culinary ballet, followed by the grand entrance of the green beans. Gently fold this verdant ensemble into the velvety embrace of the sauce, ensuring each green bean is a star player in this gastronomic performance.

With the stage set, transfer this harmonious medley into a square casserole dish, the culinary canvas for our culinary masterpiece. As the oven eagerly awaits its next act, let this symphony of flavors bake until it reaches a crescendo of bubbliness—around fifteen minutes of anticipation.

But hold onto your oven mitts, for the final act is yet to unfold. Sprinkle the golden-brown dried onions atop our culinary creation and let them bask in the oven’s warm embrace for an additional three minutes. This is the crescendo, the moment of transformation when the dish emerges as a golden, crispy marvel.

The curtain rises one last time as you unveil this culinary spectacle. Serve it forth and bask in the applause that’s sure to follow. This, my friends, is not just a dish; it’s a symphony for your taste buds, a crescendo of flavors that invites you to savor and revel in the artistry of a well-crafted green bean casserole. Enjoy!

Green Bean Casserole

Serving Size 4-6 (This recipe can be easily doubled)

Ingredients:

Salt

1 pound of Green Beans, rinsed, trimmed and halved

2 tablespoons Unsalted Butter

12 ounces of Mushrooms, trimmed and cut into quarters

Salt and Pepper

1-2 teaspoons of Garlic

1/4 teaspoon of Nutmeg

2 tablespoons All-Purpose Flour (gluten free if needed)

1 cup of Chicken Broth

1 cup of Heavy Cream

Crispy Onions

Directions:

1. Bring a gallon of water and 2 tablespoons of salt to a boil in a large saucepan. Add the green beans and blanch for five minutes. Drain in a colander and then put the green beans into a bowl of ice water. Once they are completely cooled, drain them again and set aside for now.
2. Melt butter in a Dutch oven over medium high heat. Add mushrooms and 1 teaspoon of salt and 1/2 teaspoon of pepper and cook until mushrooms begin to give up some of their liquid. Add garlic and nutmeg and continue to cook another minute or two. Sprinkle with the flour and whisk into mushrooms. Cook for another minute or two to ensure flour is cooked thoroughly. Add broth and simmer another minute. Decrease heat to medium low and add heavy cream. Cook until sauce thickens, approximately ten minutes.
3. Remove sauce from heat and add a small handful of the onions and all the green beans. Folding to ensure it is well mixed. Pour into a 9 inch square casserole dish and cook for approximately 15 minutes on 475 degrees, or until bubbly. Take out and add remaining onions and cook another three minutes. Serve and enjoy!