Don’t wash or rinse your pan, we’re not done yet and we need all that flavor we’ve been building up in it! (Full disclosure, I added a touch of parsley to my bowl of mushrooms purely for the image’s aesthetics and contrast, you can do this but it’s not necessary… though it does look really tasty! Honestly, I could – and sometimes do – eat an entire bowl of these mushrooms by themselves or as a side dish!) Once golden, remove them from the pan and place them onto a dish and set them aside for the moment. Turn your mushrooms, season them lightly with salt and pepper and allow them to cook once again, undisturbed, for another 3-4 minutes, keep your eye on them to ensure they’re not burning (if they are then simply lower your heat) until you get wonderfully browned and caramelized onions and mushrooms. Moving them around encourages them to steam which we don’t want. Spread them out evenly and then leave them alone for a good 3-4 minutes. For this we’ll need, you guessed it, mushrooms! I’m using fresh sliced baby bellas but you can use white or even portobellos if you like, along with some sliced onions, extra light olive oil, salt and pepper.Īdd your oil to a pan on med-high heat and then add in your mushrooms and onions.

Now, most green bean casseroles call for cream of mushroom soup and in a way that’s exactly what this is, we’re just making it from scratch and we’ll start by cooking our mushroom base. Next we’ll work on the sauce and we’re going to make it in the same pan we just blistered our green beans in. Once done, we’ll season them with a pinch of salt and pepper and set them into the casserole dish we’ll be using. Continue to char and blister your beans (note your kitchen will be very smoky so be sure to ventilate it) turning every so often. Then we’ll let them sit for about thirty seconds before we turn them. To a smoking hot skillet we’ll add our melted butter immediately followed by our dried green beans. We really do need them to be as dry as possible so that they don’t steam during the next step. After the beans have cooled and stopped cooking, we’ll remove them from the ice bath and place them onto a clean kitchen towel and dry them off. To start, we’ll wash, trim and then boil our beans in boiling water for a few minutes, after which we’ll immediately remove them and blanch them in a bowl of ice water. We’ll need whole, fresh, green beans, butter, and salt and pepper (to season our beans to taste). With this in mind let me show you how easy it is to make each of these elements and how it all comes together to give you the BEST (< there I said it again!) Green Bean Casserole.

Topping: Made using my Crispy Fried Onions, this crunchy oniony topping adds wonderful crunch, texture and flavor to the casserole.Sauce: Fresh mushrooms and onions are caramelized and added to a thick and rich roux-sauce which will then be poured over our skillet charred beans.Green beans: The star of the dish, we’ll be using fresh green beans that will be blanched, skillet blistered and seasoned to perfection for a smokey bean that isn’t bland, soggy, or mushy.There are three elements that go into this dish. To top: Crispy Fried Onions or breadcrumbs or shredded cheese.With all elements done the final step is to assemble our casserole.There are three elements that go into this dish.

Worlds best green bean casserole recipe