Haricots Verts Casserole

Name: Haricots Verts Casserole
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 2 1 ⁄ 2 lb. haricots verts or green beans, trimmed; Kosher salt and freshly ground white pepper, to taste; 2 cups canola oil; 12 oz. white button mushrooms, sliced 1/4" thick; 1 3 ⁄ 4 cups heavy cream; 8 sprigs thyme; 2 cloves garlic, smashed; 1 1 ⁄ 2 tbsp. sherry vinegar; 3 shallots, thinly sliced; 1 ⁄ 2 cup flour

Serves
serves 8-10

EILON PAZ

Sherry vinegar balances the richness in the cream sauce for this Thanksgiving staple from Thomas Keller's Bouchon Bistro in Yountville, California. A riff on the American classic, this recipe swaps the green beans for slender French-style haricots verts and the canned mushroom soup for a from-scratch mushroom cream sauce. The whole thing then gets a topping of crispy shallots before baking. This recipe first appeared in our November 2014 issue with the story Holiday for the Heroes.

Ingredients

2 ¹⁄₂ lb. haricots verts or green beans, trimmed
Kosher salt and freshly ground white pepper, to taste
2 cups canola oil
12 oz. white button mushrooms, sliced 1/4" thick
1 ³⁄₄ cups heavy cream
8 sprigs thyme
2 cloves garlic, smashed
1 ¹⁄₂ tbsp. sherry vinegar
3 shallots, thinly sliced
¹⁄₂ cup flour

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Instructions

Step 1

Cook haricots verts in an 8-qt. saucepan of boiling salted water until crisp-tender, 1–2 minutes. Drain and transfer to an ice bath until cold. Drain and pat dry using paper towels; transfer to a large bowl and set aside.

Step 2

Add 3 tbsp. oil to pan; heat over medium-high. Cook mushrooms until browned, 8–10 minutes. Add cream, thyme, and garlic, and reduce heat to medium; cook, stirring occasionally, until cream is reduced by half, 8–10 minutes. Let cool slightly and discard thyme; transfer to a blender. Add vinegar, salt, and pepper; purée into a smooth sauce (consistency should be similar to thick pea soup; if necessary, add more cream). Transfer to bowl with haricots verts; toss to combine and spread into a 9" x 13" baking dish.

Step 3

Heat oven to 400°. Wipe pan clean and add remaining oil; heat until a deep-fry thermometer reads 300°. Toss shallots in flour and, working in batches, fry until golden and crisp, 2–3 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt and arrange over casserole. Bake until golden brown and bubbly, about 25 minutes.

Cook haricots verts in an 8-qt. saucepan of boiling salted water until crisp-tender, 1–2 minutes. Drain and transfer to an ice bath until cold. Drain and pat dry using paper towels; transfer to a large bowl and set aside.
Add 3 tbsp. oil to pan; heat over medium-high. Cook mushrooms until browned, 8–10 minutes. Add cream, thyme, and garlic, and reduce heat to medium; cook, stirring occasionally, until cream is reduced by half, 8–10 minutes. Let cool slightly and discard thyme; transfer to a blender. Add vinegar, salt, and pepper; purée into a smooth sauce (consistency should be similar to thick pea soup; if necessary, add more cream). Transfer to bowl with haricots verts; toss to combine and spread into a 9" x 13" baking dish.
Heat oven to 400°. Wipe pan clean and add remaining oil; heat until a deep-fry thermometer reads 300°. Toss shallots in flour and, working in batches, fry until golden and crisp, 2–3 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt and arrange over casserole. Bake until golden brown and bubbly, about 25 minutes.