* Exported from BigOven *

Green Bean And Pearl Onion Casserole

Recipe By :FOOD 911 with Tyler Florence - (Show # FO-1B09) -
Serving Size :8
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 pound fresh green beans
2 cups pearl onions
2 tablespoon olive oil
2 tablespoon butter
2 garlic cloves --minced
1 shallot --chopped
2 bay leaves
3 cups assorted wild mushrooms --sliced
= (such as oyster, cremini and shiitake)
Salt --to taste
Freshly-ground black pepper --to taste
2 tablespoon fresh thyme leaves
2 tablespoon flour
3 cups milk
1 can fried onions

Blanch the green beans and pearl onions by placing them into a large
pot of rapidly boiling water. Cook them for about 2 minutes, until
the green beans have brightened in color. Remove the vegetables from
the boiling water with a strainer then plunge into an ice bath to stop
the cooking process. Drain them, then remove the skins from the
onions and set aside.

Coat a skillet with olive oil and butter over medium heat. Sweat the
garlic and shallot down until they caramelize. Add the bay leaves
then the assorted mushrooms. Stir to combine, season with salt,
pepper and thyme. Sprinkle the mixture with flour to tighten up. Add
the milk and boil for 3 minutes to thicken.

Place the green beans and pearl onions in a 2-quart casserole dish.
Pour the "mushroom soup" over the vegetables. Toss to make sure the
vegetables are well coated. Bake in a preheated 350 degree oven for
30 minutes. Top with fried onions and continue to bake for 10
minutes.

This recipe yields 6 to 8 servings.

Formatted for MC7 04-22-2004 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 133 Calories; 9g Fat (62.5%
calories from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber;
20mg Cholesterol; 174mg Sodium. Exchanges: 0 Grain(Starch); 1/2
Vegetable; 1/2 Non-Fat Milk; 2 Fat.


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