Green Bean Casserole with Portobello and Baked Onion Rings

Classic for US, new for us – green bean casserole with mushroom creamy sauce and crispy onion, made from scratch.  Adapted from Alton Brown recipe and some ideas from Google search.

Meatless Monday

For the topping:
1 medium onion, thickly sliced
1/4 cup all-purpose flour
salt
1/3 tsp. paprika powder
1/3 cup. buttermilk
1 cup plain cornflakes, crashed

12 oz. fresh green beans, rinsed, trimmed and halved
1 shallot, chopped
3 large Portobello mushrooms, trimmed and cut into 1/2-inch pieces
salt and black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half (I used fat-free)

Preheat the oven to 475 degrees F.

Toss to combine onions, flour, pinch of salt and paprika. Put onion aside and mix flour mix and buttermilk to make thin batter. Put onion rings into batter, then into crashed cornflakes one by one. Spray a sheet pan with cooking spray and put the onions on the pan in one layer.

Bake until golden brown, approximately 20 minutes. Remove from the oven and set aside until ready to use.

Meanwhile, blanch green beans in boiled water about 5 minutes. Or use microwave bag and cook it on HIGH for 4 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Spray cast iron skillet and heat over medium-high heat. Add shallot,  mushrooms, salt and pepper and cook, stirring occasionally, about 4 to 5 minutes. Add the garlic and nutmeg, sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

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One Response to “Green Bean Casserole with Portobello and Baked Onion Rings”

  1. […] cornflakes left over from our vacation, some would make great crumbs for chicken, fish, or onion, or, even, French toasts, but it’s all to much calories. So I Googled and I found great low […]

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