Green Bean Casserole
Green Bean Casserole
Recipe Courtesy of Chef Adam Hayes, Canyon Kitchen
Crispy Cream This fresh take on a classic green bean casserole features creamy Cherokee Rose cheese and crunchy onions.
Check out more of Chef Adam Hayes recipes and tips for heirloom beans.
6 qts. water
1 cup salt
1½ lbs. stringless green beans
2 Tbs. oil of choice
1/4 cup onion, diced
2 Tbsp. garlic, chopped
1/4 cup white wine
2½ cups cream
4 oz. Cherokee Rose (or raw cow’s milk) cheese
1/2 cup mascarpone cheese
1 tsp. fresh thyme, chopped
Salt & pepper, to taste
1/2 oz. butter
4 oz. chanterelle or other mushrooms
2 cups French’s fried onions
Preheat oven to 350°F. Bring a large pot of salted water to boil. Blanch beans until tender, about 10-12 minutes. Strain and set aside. In a medium sauté pan, heat oil and sauté onion and garlic on medium-high until caramelized, about 10 minutes. Add white wine to pan and turn to high heat to deglaze. When wine has reduced, add cream. Reduce at medium heat for 30 minutes. Remove from heat and add cheese and mascarpone. Finish with fresh thyme and season with salt and pepper. In a large pan, melt butter and sauté mushrooms. Add green beans and sauté for three minutes. In a large bowl, mix green beans and mushroom mixture with sauce and stir to combine. Transfer to a casserole dish and bake at 350°F for 10 minutes. Garnish with fried onions.