As tasty as Grandma's! Classic green bean casserole with cream of mushroom sauce. Top it with our crispy shallots for the perfect finishing touch.
Add the water, olive oil, salt and green beans to the pot. Stir to combine and cover with a tight fitting lid.
Set the temperature to 225°F/110°C and steam the beans for 15 minutes. Stir occasionally.
Increase the temperature to 230°F/115°C and simmer the beans for 1 minute and 45 seconds with the lid off. Stir frequently until the beans are fork tender.
Remove the beans to a plate or tray and set aside. Wash the pot before continuing.
Preheat the pot to 325°F/160°C (medium) and melt the butter completely.
Add the mushrooms, thyme and salt and cook at 325°F/160°C (medium) for 5 minutes, stirring frequently until the mushrooms have softened.
Reduce the temperature to 300°F/150°C (medium-low) and cook for 1 minute, stirring occasionally until the garlic and shallots are fragrant.
Cook the flour for 1 minute, whisking continuously.
Reduce the wine for 15 seconds.
Whisk until well incorporated.
Reduce the temperature to 210°F/100°C and season the sauce while it slowly simmers and thickens. Stir occasionally.
Add the green beans and cook for an additional 2 minutes and 30 seconds to heat through. Stir occasionally.
Transfer to a serving dish and garnish with bread crumbs, parsley leaves, or our fried shallot rings and serve immediately.
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