Green bean and mushroom casserole with crispy fried onions

Ingredients for Green bean and mushroom casserole with crispy fried onions

• 900 g mixed wild mushrooms, trimmed, halved or quartered if large (about 1.5 cm pieces)

• 4 sprigs thyme, divided

• 60 ml extra-virgin olive oil

• kosher salt, freshly ground pepper

• 900 g green beans (preferably haricots verts), trimmed, cut in half on the diagonal

• 30 g unsalted butter

• 45 g finely chopped red onion

• 2 large garlic cloves, very thinly sliced

• 30 g plain flour

• 480 ml double cream, divided

• 240 ml vegetable stock

• 2 dried bay leaves

• 7 g finely grated lemon zest (from 1 medium lemon)

• canola or vegetable oil (for frying)

• 120 g fine-grind cornmeal

• 30 g cornflour

• 7 g paprika

• 5 g ground coriander

• 5 g ground cumin

• 1 medium red onion, thinly sliced into rings, separated into rings

• kosher salt, freshly ground pepper

• a 3-litre baking dish

How to make Green bean and mushroom casserole with crispy fried onions

1. Preheat the oven to 220°C (fan) or 230°C (conventional). Line 2 rimmed baking trays with baking parchment.

2. Arrange the mushrooms and 2 sprigs of thyme in a single layer on the prepared baking trays. Drizzle with oil and season with 3/4 tsp salt and 1/2 tsp pepper.

3. Roast the mushrooms for 25–35 minutes, stirring once and rotating the trays halfway through, until they are lightly golden, crisp-tender, and their liquid has evaporated. Keep an eye on them, as cooking times may vary depending on the type of mushrooms used.

4. Remove the trays from the oven and reduce the oven temperature to 190°C (fan) or 200°C (conventional).

5. Meanwhile, cook the green beans in a large pot of boiling, generously salted water for 3–5 minutes until crisp-tender. Drain in a colander and rinse under cold water to stop the cooking process. Drain well, then layer the beans on a rimmed baking tray lined with paper towels and pat dry. Wipe the pot dry.

6. Melt the butter over medium-low heat in the same pot. Add the onion and garlic, and cook, stirring occasionally, for 5–8 minutes until tender.

7. Stir in the flour and cook, stirring occasionally, for 4–6 minutes until the aroma is mildly nutty.

8. Gradually add 3 tbsp of the cream, stirring well to combine. Repeat this twice more, then stir in the remaining cream, broth, bay leaves, and the remaining 2 sprigs of thyme.

9. Bring the mixture to a simmer and cook, stirring occasionally and scraping the sides of the pot, until the sauce has thickened to the consistency of slightly thickened cream and coats the back of a wooden spoon, about 20 minutes. Take care not to over-reduce the sauce. Discard the thyme and bay leaves.

10. Stir in the lemon zest, 1/2 tsp salt, and 1/4 tsp pepper.

11. In a 3-litre baking dish, arrange the green beans and mushrooms. Pour the cream sauce over and stir to evenly coat. Bake for about 20 minutes until the sauce is thickened and bubbling around the edges.

12. Pour oil into a large, wide pot or high-sided frying pan to a depth of 1.25 cm. Heat over medium-high heat until hot but not smoking (about 180°C on a deep-fry thermometer). Line a rimmed baking tray with paper towels.

13. In a large shallow bowl, whisk together the cornmeal, cornflour, paprika, coriander, and cumin. Toss the onion rings in the cornflour mixture to coat.

14. Working in batches, fry the onion rings, stirring and turning occasionally, for 2–3 minutes until golden and crisp. Using tongs or a slotted spoon, transfer them to the prepared tray to drain. Season with salt and pepper while hot.

15. Once the casserole is ready, remove it from the oven and top with the fried onions. Serve warm.

16. Note: The onions can be fried up to 1 day in advance. Allow them to cool, then arrange in a flat layer on a paper towel-lined rimmed baking tray, cover loosely with foil, and store at room temperature.

17. The green beans and mushrooms can be cooked up to 3 days ahead; keep them chilled in separate airtight containers. Allow them to come to room temperature before using.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.