Green Bean and Mushroom Casserole

If you’re the kind of person who likes some crispy with your creamy, this is the green bean casserole for you. Forget the old-school canned soup: This version uses a homemade base with hen of the woods mushrooms, though any kind of mushroom you like - oyster, cremini, even button - will work. Whether you make it for a crowd or for just a few people, everyone will be coming back for seconds.

nonstick cooking spray
2½ lbs haricots verts or French green beans, trimmed and cut into 1” pieces
1 lb hen of the woods mushrooms or cremini, oyster or other mushroom, cut into bite-size pieces
2 large shallots, halved lengthwise and thinly sliced into half-moons
4 cloves garlic, minced
2 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly ground
2 Tbsp. butter
2 Tbsp. all-purpose flour, unbleached
1 qt heavy cream
1 tsp. Cajun seasoning
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. chicken base concentrate or ½ bouillon cube
¼ tsp. ground nutmeg
1¾ cups Parmesan cheese, shredded or grated
1 cup panko breadcrumbs
2 cups fried shallots or onions

Heat oven to 400°F (200°C/180°C fan, Gas Mark 6). Coat a 9x13” baking dish with nonstick cooking spray.

On a rimmed sheet pan lined with parchment paper, toss together green beans, mushrooms, sliced shallots, garlic and olive oil; season with salt and pepper to taste then spread evenly on the pan. Roast until the vegetables brown in spots and soften, about 30 minutes, tossing halfway through. (Alternatively, if you want the green beans extra soft, set them on an unlined sheet pan, add 3 Tbsp. water, cover with aluminum foil and cook until the vegetables are slightly firmer than you want in the end result, about 30-45 minutes.)

Meanwhile, in a large saucepan over medium-low heat, melt the butter, then add the flour. Cook for about 1-2 minutes, whisking constantly until it comes together and begins to turn golden in colour.

Add heavy cream and whisk until it starts to thicken, 6-8 minutes. Add the Cajun seasoning, onion and garlic powders, chicken base, nutmeg and ½ tsp. pepper. Whisk to combine, then add 1½ cups Parmesan until melted. Taste and adjust seasonings.

When the green beans are cooked, add them to the saucepan and toss to coat until mixture is thoroughly heated. Transfer green bean mixture to the baking dish.

In a medium bowl, combine breadcrumbs, fried shallots and the remaining ¼ cup Parmesan. Spread evenly over the top of the casserole.

Set the broiler to high and broil until brown and bubbly (don’t walk away.), about 1-2 minutes. Serve hot.

Makes 10-12 servings.