Green Bean Casserole

2 ½ lbs. French Beans, with Stems Snapped Off
2 Tbsp. Butter
5 Cipollini Onions, thinly Sliced
2 Tsp. Paprika
Pinch of Cayenne Pepper
½ Tsp. Freshly Ground Pepper
½ Tsp. Salt
½ Lb. Chanterelle Mushrooms, Rinsed and Coarsely Chopped
8 Oz. Baby Portobello Mushrooms, Sliced
4 Tbsp. Flour
2 Cups Chicken Stock
½ Cup Crème Fraiche
1 Tbsp. Lemon Juice
1 (4Oz) Packages Lars Crispy Onions

In a large pot of salted boiling water, add French beans and blanch until just tender, about 5 minutes. Drain beans immediately and rinse with cold water, then pat dry. Cut beans in half and set aside. Over medium heat, melt butter in a large, deep sauté pan. Add onions and sauté for approximately 5 minutes or until translucent. Add paprika, cayenne pepper, ground pepper, and salt, stirring until combined. Stir in mushrooms, cover and cook for 5 minutes. Uncover mushroom mixture and cook an additional 5 minutes, stirring occasionally. Gradually add flour to mushroom mixture, stirring to combine. Gradually add chicken stock, about ½ cup at a time stirring constantly until all stock has been added and mixture is smooth. Bring sauce to simmer and cook for an additional 5-8 minutes or until sauce has thickened. Once thickened, stir in crème fraiche, lemon juice, and French beans. Simmer, stirring occasionally until beans are heated through, about 8 minutes. Preheat oven to 400 degrees F. transfer French bean mixture to a 9x13 glass or ceramic baking dish. Bake casserole for 20 minutes or until bubbling. Remove from oven and top with 1 ½ containers Lars Crispy Onions, cover the top completely.

The Fresh Market Recipes