Ingredients:
1. Panko………………………………………………………………… 1 1/2 cups
2. unsalted butter………………………………………………… 9 tablespoons
3. yellow onion……………………………………………………. 1 medium/ 1 1/2 cups
4. green beans……………………………………………………. 2 pounds-cut into 1-1/2-inch pieces
5. ground black pepper
6. cremini mushrooms………………………………………. 12 ounces, stems trimmed and cut into small pieces
7. all-purpose flour…………………………………………… 1/3 cup
8. whole milk……………………………………………………. 4 cups
9. Kosher salt…………………………………………………….. 1 1/2 teaspoons
Method of preparation:
1. Preheat the oven to 350 degree F. and keep a rack in the middle row.
2. Take a large pan and put it on medium high heat. Add the panko and toast them by stirring continuously until they become golden in color, about 10 minutes. Transfer the toasted panko to a bowl and keep aside.
3. Clean the frying pan and add 3 tablespoons of unsalted butter to it. Melt the butter over medium high heat and once it starts foaming add onions and cook.
4. Stir occasionally until the onions get softened and starting to brown, about 15 minutes.
5. Meanwhile, take a large pot and add water and salt to it. Bring the water to boil over high heat.
6. Now, add the green beans into water and cook until they are crisp and tender, which takes about three minutes.
Note: do not cook them fully.
7. Drain the water and rinse the green beans with ice cold water to stop the cooking process. Keep the beans aside and let them cool.
8. Now the onions from heat and keep aside about ¼ cups of onions from the pan.
9. Now add the toasted panko to the onions in the pan and add salt and pepper as per your taste. Stir them and combine the mixture.
10. Return the pan with panko and onion mixture to a small bowl and keep them aside.
11. Clean the frying pan with paper towels and add 6 tablespoons of unsalted butter. Melt the butter over high heat until it starts foaming. Now toss in the mushrooms and cook them until they are brown in color and started to release liquid into the pan. Cook until the water from mushrooms is evaporated for about 5 to 7 minutes.
12. Reduce the heat to medium and add the 1/4th cup of onions, we kept aside, to the pan.
13. Sprinkle the flour and season with salt and pepper so that it coats all the vegetables.
14. Cook by stirring frequently until the floor loses its raw taste for 1 minute.
15. Add milk to the pan slowly and add salt and bring the pan to simmer. Continue the cooking in simmer by stirring often until the mixture gets thickened for 1 to 2 minutes or more.
16. Transfer the mushroom mixture from the pan to the large pot and now add the green beans and stir to combine the ingredients.
17. Taste and add salt and pepper if needed. Now transfer the mixture to a baking dish which is 13 by 9 inch thick and bake for 10 minutes.
18. Remove the casserole and sprinkle with the panko and onion mixture on the top. Keep the pan again in the oven and cook until the casserole starts bubbling near the edges for about 10 to 15 minutes or more.
19. Place the pan aside and cool it for 10 minutes before serving.
1. Panko………………………………………………………………… 1 1/2 cups
2. unsalted butter………………………………………………… 9 tablespoons
3. yellow onion……………………………………………………. 1 medium/ 1 1/2 cups
4. green beans……………………………………………………. 2 pounds-cut into 1-1/2-inch pieces
5. ground black pepper
6. cremini mushrooms………………………………………. 12 ounces, stems trimmed and cut into small pieces
7. all-purpose flour…………………………………………… 1/3 cup
8. whole milk……………………………………………………. 4 cups
9. Kosher salt…………………………………………………….. 1 1/2 teaspoons
Method of preparation:
1. Preheat the oven to 350 degree F. and keep a rack in the middle row.
2. Take a large pan and put it on medium high heat. Add the panko and toast them by stirring continuously until they become golden in color, about 10 minutes. Transfer the toasted panko to a bowl and keep aside.
3. Clean the frying pan and add 3 tablespoons of unsalted butter to it. Melt the butter over medium high heat and once it starts foaming add onions and cook.
4. Stir occasionally until the onions get softened and starting to brown, about 15 minutes.
5. Meanwhile, take a large pot and add water and salt to it. Bring the water to boil over high heat.
6. Now, add the green beans into water and cook until they are crisp and tender, which takes about three minutes.
Note: do not cook them fully.
7. Drain the water and rinse the green beans with ice cold water to stop the cooking process. Keep the beans aside and let them cool.
8. Now the onions from heat and keep aside about ¼ cups of onions from the pan.
9. Now add the toasted panko to the onions in the pan and add salt and pepper as per your taste. Stir them and combine the mixture.
10. Return the pan with panko and onion mixture to a small bowl and keep them aside.
11. Clean the frying pan with paper towels and add 6 tablespoons of unsalted butter. Melt the butter over high heat until it starts foaming. Now toss in the mushrooms and cook them until they are brown in color and started to release liquid into the pan. Cook until the water from mushrooms is evaporated for about 5 to 7 minutes.
12. Reduce the heat to medium and add the 1/4th cup of onions, we kept aside, to the pan.
13. Sprinkle the flour and season with salt and pepper so that it coats all the vegetables.
14. Cook by stirring frequently until the floor loses its raw taste for 1 minute.
15. Add milk to the pan slowly and add salt and bring the pan to simmer. Continue the cooking in simmer by stirring often until the mixture gets thickened for 1 to 2 minutes or more.
16. Transfer the mushroom mixture from the pan to the large pot and now add the green beans and stir to combine the ingredients.
17. Taste and add salt and pepper if needed. Now transfer the mixture to a baking dish which is 13 by 9 inch thick and bake for 10 minutes.
18. Remove the casserole and sprinkle with the panko and onion mixture on the top. Keep the pan again in the oven and cook until the casserole starts bubbling near the edges for about 10 to 15 minutes or more.
19. Place the pan aside and cool it for 10 minutes before serving.
0 comments:
Post a Comment