Wild Mushroom and Green Bean Casserole
- Course: Side Dish
This Wild Mushroom and Green Bean Casserole recipe is perfect for any holiday meal.
- 1 1⁄2 pounds fresh or frozen green beans
- 1⁄2 ounce dried wild mushrooms
- 1⁄2 cup boiling water
- 3 tablespoons unsalted butter
- 1⁄2 pound white mushrooms, diced
- 1⁄4 cup all-purpose flour
- 1⁄2 cup low-sodium chicken broth
- 3⁄4 cup milk
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 9x14 Reynolds® Bakeware Pan
Preheat the oven to 350°F.
If using fresh green beans, trim them of their stems. If using frozen, thaw them and drain off any excess water.
Place the dried mushrooms in a small bowl and pour the boiling water over them; let steep to rehydrate.
In a large skillet or sauté pan, melt the butter over medium high heat. When it foams, add the white mushrooms, spreading them in an even layer. Without stirring or move the mushrooms for to minutes; let them brown. Then toss the mushrooms and cook thoroughly on the other side.
Drain the wild mushrooms, reserving the steeping liquid in the bowl. Add the wild mushrooms to the skillet with the other mushrooms and cook, stirring, for 2 to 3 more minutes.
Add the flour to the mushrooms and stir to coat the mushrooms. Add the mushroom steeping liquid and chicken broth and whisk the liquids to break up any clumps. Stir in the milk and cook, stirring until the liquid is slightly thickened.
Take the mushrooms off the heat and stir in the salt, pepper, and green beans. Spread in the prepared casserole dish. (At this point you can place the Reynolds® Bakeware lid on and refrigerate for up to 24 hours)
Next, remove the Reynolds® Bakeware lid and Cover with Reynolds Wrap® NonStick Aluminum Foil and bake for 50 to 60 minutes.
With minutes left, uncover. Let stand for 5 minutes, then serve.
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