GF + DF Green Bean Casserole
Note: Serving size estimated for 8
GREEN BEANS & MUSHROOM SAUCE
- 2 pounds fresh green beans, cleaned, ends trimmed and cut in half
- 1 tablespoon (14 g) extra-virgin olive oil
- 1 small shallot, peeled and minced
- 1 pound fresh button or baby portabella mushrooms, cleaned and sliced thickly
- 3 tablespoons (42 g) unsalted vegan butter
- 5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)
- 3/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 cups (12 fluid ounces) chicken stock
- 1 can (12 fluid ounces) coconut milk
- 2 cups coarse Pork Panko
- 4 tablespoons (56 g) unsalted vegan butter, melted
- 1 recipe gluten free crispy fried onions, crushed
Recipe courtesy of our friend: @grahamjewell
Preheat your oven to 375°F. Grease a 9-inch by 13-inch baking dish, and set it aside.
First, blanch the green beans. Bring a large stockpot of salted water to a boil, and add the prepared fresh green beans. Boil until the beans are bright green and almost fork tender (about 3 minutes). Drain the beans of the water, and scatter on clean paper towels to drain. Blot the beans dry, return them to the large stockpot and set it aside.
In a medium-size saucepan, heat the olive oil over medium-high heat. Add the shallots and mushrooms, and cook until the shallots are translucent and the mushrooms are fork tender (about 4 minutes). Transfer the mushrooms and shallots to a small bowl, and set it aside. To the same medium-size saucepan, add the 3 tablespoons vegan butter and melt over medium heat.
Add the flour blend, salt and pepper, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the sauce. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color. Add the stock to the roux very slowly, stirring constantly to break up any lumps that might form. Add the coconut milk, and continue to stir until the mixture is smooth.
Bring the mixture to a simmer, and continue to cook, stirring occasionally, until reduced by about one-quarter. Remove the saucepan from the heat, and add the mushrooms and shallots. Stir to combine.
Pour the sauce with the mushrooms and shallots into the large stockpot with the green beans. Stir gently to coat the beans in the cream sauce (without crushing any of the beans), and pour the entire contents of the stockpot into the prepared 9-inch by 13-inch baking dish. Spread into an even layer.*
Make the topping. In a small bowl, combine the Pork Panko with the melted vegan butter, and stir to combine. Scatter the Pork Panko evenly over the top of the green bean mixture in the baking dish. Place the baking dish in the center of the preheated oven, and bake until the topping is lightly golden brown and the sauce is bubbling (about 15 minutes).
Remove from the oven and top with the crushed crispy fried onions. Press the onions down gently, and serve immediately.
At this point, the dish can be cooled to room temperature, then covered tightly and stored in the refrigerator for 2 to 3 days. Before serving, just resume the recipe instructions where you left off.