Green Bean Gratin from Juniper Green - WSMV News 4

Green Bean Gratin from Juniper Green

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Green Bean Gratin from Juniper Green


o    2 pounds haricot verts (snipped baby green beans), blanched 8 ounces shiitake mushrooms, cleaned, stemmed and cut 1/2" thick 8 ounces baby bella or cremini mushrooms, cleaned, stemmed and cut 1/2" thick 1 medium sweet onion, small diced Salt + pepper to taste
o    Mushroom Gravy
o    8 ounces white mushrooms, stemmed and cut 1/2" thick 2 quarts mushroom stock (recipe below) 4 tablespoons cornstarch Salt + pepper to taste
o    Mushroom Stock
o    .75 oz package dried mushrooms Stems from mushrooms above, cleaned of any dirt 1 medium sweet onion, sliced thin 3 cloves of garlic 2-3 sprigs fresh rosemary 2-3 sprigs fresh thyme 1.5 tablespoons white miso 2 quarts of vegetable stock (preferably without tomato) 1 quart water Olive oil for sautéing
o    Crispy Onions
o    1 small sweet onion, sliced thin Coarse cornmeal and a handful of your favorite GF flour mix for breading Neutral oil for frying


  Directions:
o    To make the stock, sauté the onions in a bit of olive oil over medium heat, stirring often, until soft and beginning to caramelize, about 10-12 minutes. Add garlic, mushroom stems, fresh herbs, and miso, and sauté another 2-3 minutes to marry flavors. Add vegetable stock, water, and dried mushrooms and bring to a boil. Turn to medium-low heat and allow it to simmer at least an hour or two. Strain all the solids from the stock and reserve for when you are ready to make gravy.
o    Once stock is on, turn your oven to 425 (convection if you have it). Toss sliced mushrooms in olive oil, salt and pepper, being sure to keep them separate by variety. (Tip: they should be very dry before adding the oil to ensure they get good color). Spread on a sheet tray and roast, checking every 4-5 minutes, until brown and caramelized. Once cool, set aside the white mushrooms for the gravy.
o     While the mushrooms are roasting, add the cornstarch to a bowl and whisk in 2 cups of the hot stock to make a slurry. Add back to the pot with the strained stock and bring to a boil, then turn down to simmer to allow it to thicken. When the white mushrooms are roasted, add these and the stock to a food processor or blender, and puree until a thick gravy consistency is formed.
o    To make the crispy onions, dredge them first in the gluten free flour and then in the coarse cornmeal. Heat oil over medium heat until shimmering. Test readiness by dropping one of the breaded onions in; it should bubble quickly and begin to brown. Fry in small batches being careful not to crowd the pan. When they are golden, remove with a slotted spoon to a plate lined with paper towels to absorb the oil.
o    To assemble the casserole, sauté the diced onion in olive oil until translucent. In a large bowl, toss the blanched green beans, sautéed onions, and roasted mushrooms with 3-4 cups of the gravy, adding more if needed to achieve desired consistency. Place in casserole dish and cook at 350 degrees until bubbling around the edges. Top with crispy onions to serve.

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