Green Bean Casserole with Capers and Pickled Mushrooms
You are going to lick your plate clean! This green bean casserole is made with a homemade briny cream sauce and crispy fried onions for plenty of crunchy topping. Don't forget to pick up some capers and pickled mushrooms - they're the secret ingredient that takes this dish from good to great!
3cupsFresh Green Beanswashed, trimmed, and cut in half
4ozPickled Mushroomscut into pieces
2 1/2tbsAll-Purpose Flour
1Chicken Bouillon Cubemixed into 1 cup of boiling water
1/2cupHeavy Whipping Cream
Preheat the oven to 400ºF
Bring water to a boil in an 8-quart saucepan. Add the green beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a bowl of ice water to stop the cooking. Set aside.
Melt the butter in a 12-inch cast-iron skillet set over medium-high heat. Add the garlic, mushrooms, capers, red onion, black pepper, and Marjoram and cook, stirring occasionally, for 8-10 minutes. Sprinkle 1 tbs flour over the mixture and stir to combine. Cook for 1 minute. Add another tablespoon of flour and stir to dissolve.
Boil 1 cup of water in a small saucepan and add 1 bouillon cube. Stir until it dissolves. Strain the green beans that you have in the ice bath and set them aside.
Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the milk and whipping cream and 1/2 tbs of flour. Cook until the mixture thickens, stirring occasionally, approximately 5 to 10 minutes.
Remove from the heat and fold in the green beans. Top with fried onions and place into the oven and bake until bubbly, approximately 10-12 minutes. Remove and serve!
If you’re not really into the baked “fried” onions, feel free to sprinkle the top of the casserole (before going into the oven) with 1/4 cup Panko breadcrumbs for crunch or crushed Ritz cracker crumbs.
Keyword capers, green bean casserole, green beans, pickled mushrooms