Today is the first Cooking Light Virtual Supper Club of 2014. Technically it should have been lAST Wednesday but I think Val assumed that we'd be too focused on family stuff on New Year's Day so she moved the date to the 8th. Good call.
The theme for the supper club is Everything Old is New Again (retro) and I decided to bring a freshened up version of a green bean casserole to the party. Green bean casserole is a casserole consisting of green beans, cream of mushroom soup, and french fried onions. It is a popular holiday side dish in the United States.
There isn't anything more retro than casseroles made with cans of soup and those crispy fried onions . . . also from a can!
This version -made with the happy addition of maderia mushrooms was amazing! A deliciously updated version of the classic, with fresh green beans and wine-infused mushrooms. They just had to keep the fried onion topping, which is arguably the best part . . . of course, instead of using the whole can they have opted for a more sensible amount.
The result was wonderful proving that retro can be a fine thing.
Green Bean Casserole with Maderia Mushrooms
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
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 cup fat-free, lower-sodium chicken broth
1 cup (about 2 ounces) canned fried onions (such as French's)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
Preheat oven to 425°.
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; sauté 4 minutes or until onion is tender, stirring occasionally. Add mushrooms; sauté 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