Shelly's Recipe

GREEN BEAN CASSEROLE WITH MADEIRA MUSHROOMS

Category: Beans

1 1/2 pounds green beans, trimmed and halved crosswise
2 tablespoons olive oil
3 cups chopped sweet onion
1 teaspoon chopped fresh thyme
8 ounces shiitake mushrooms, stemmed and sliced
1 (8-ounce) package presliced button mushrooms
1/3 cup Madeira wine or dry sherry
1/4 teaspoon salt and pepper
3 tablespoons all-purpose flour
1 cup fat chicken broth
1 cup (about 2 ounces) canned fried onions
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

Preheat oven to 425 degrees.

Place beans into a large saucepan of boiling water; cook 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and thyme to pan; saute 4 minutes or until onion is tender, stirring occasionally. Add mushrooms; saute 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in chicken broth; bring to a boil. Cook 1 minute or until thick, stirring constantly.

Add mushroom mixture to green beans; toss well. Place green bean mixture in a 2-quart glass or ceramic baking dish. Combine fried onions and grated cheese in a small bowl. Top green bean mixture evenly with fried onion mixture. Bake at 425 degrees for 17 minutes or until top is lightly browned.