Mrs. G's Green Bean And Porcini Mushroom Casserole

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 slices sandwich bread, with crusts and each slice torn into quarters
• 2 tablespoons unsalted butter, softened
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 cups fried onions, canned (about 6 ounces)
• salt
• 2 lbs green beans, ends trimmed, cut on the diagonal into 2-inch pieces
• 1/2 ounce dried porcini mushrooms
• 6 tablespoons unsalted butter
• 1 medium onion, minced
• 3 medium garlic cloves, minced (about 1 tablespoon)
• 12 ounces button mushrooms, wiped clean, stems trimmed, sliced 1/4 inch thick
• 12 ounces cremini mushrooms, wiped clean, stems trimmed, and sliced 1/4 inch thick
• 2 tablespoons thyme, fresh and minced
• 1/4 teaspoon ground black pepper
• 2 tablespoons flour
• 1 cup canned low sodium chicken broth
• 2 cups heavy cream

Recipe

• 1 for the topping: pulse bread, butter, salt, and pepper in workbowl of food processor fitted with metal blade until mixture resembles coarse crumbs, about ten 1-second pulses.
• 2 transfer to large bowl and toss with onions; set aside.
• 3 for the beans: heat oven to 375 degrees. bring 4 quarts water to boil in large pot. add 2 tablespoons salt and beans. cook until bright green and slightly crunchy, 4 to 5 minutes.
• 4 drain beans and plunge immediately into large bowl filled with ice water to stop cooking. spread beans out onto paper towel-lined baking sheet to drain.
• 5 meanwhile, cover dried porcini with 1/2 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents with paring knife, and microwave on high power for 30 seconds. let stand until mushrooms soften, about 5 minutes.
• 6 lift mushrooms from the liquid with fork and mince using chef's knife (you should have about 2 tablespoons).
• 7 pour liquid through paper towel-lined sieve and reserve.
• 8 melt butter in large nonstick skillet over medium-high heat until foaming subsides, about 1 minute. add onion, garlic, button mushrooms, and cremini mushrooms and cook until mushrooms release their moisture, about 2 minutes.
• 9 add porcini mushrooms along with their strained soaking liquid, thyme, 1 teaspoon salt, and pepper and cook until all mushrooms are tender and liquid has reduced to 2 tablespoons, about 5 minutes.
• 10 add flour and cook for about 1 minute. stir in chicken broth and reduce heat to medium.
• 11 stir in cream and simmer gently until sauce has consistency of dense soup, about 15 minutes.
• 12 arrange beans in 3-quart gratin dish. pour mushroom mixture over beans and mix to coat beans evenly.
• 13 sprinkle with bread crumb mixture and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes.
• 14 serve immediately.