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Home Poached Cod Fish With Milk

Grean Bean Gratin with Crimini Mushrooms Recipe

Ingredients

How to make it

  • Cook green beans in a large pot of lightly salted water until crisp tender, about 4 min. Drain, rinse under cold water, and drain again. Pat green beans dry with paper towels.
  • Heat 4 T of butter in a large saucepan over medium-high heat. Add mushrooms and cook, stirring occasionally, until mushrooms are tender and liquid has mostly evaporated, about 12 minutes (not sure I did it quite this long). Add shallots and cook, stirring often, until softened another minute. I added the shallots probably half way through cooking the mushrooms & just did them together. Sprinkle with flour and stir well.
  • Whisk in the half and half, broth and soy sauce and bring to a simmer. Reduce heat to medium-low. Simmer until slightly reduced, about 5 minutes. Add green beans and mix well. Spread in a butter 2 quart baking dish. Gratin can be prepared at this point up to 1 day ahead. Press plastic wrap directly on surface of sauce, cool and refrigerate. Remove wrap before heating.
  • Preheat oven to 350 degrees. Sprinkle Parmesan over top and dot with remaining 1T. butter. Bake until sauce is bubbling and top is browned, 25-35 minutes. Serve hot.
  • I ended up doubling the amount of parmesan as it didn't seem like enough.
  • I made this for the Cooking Club at Andrea Reichert's....Thanksgiving 2006

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The Cook

bungalowgirl Minneapolis, MN

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