Boozy Green Bean Casserole

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Thanksgiving

DSC_0069Marsala Wine Mushroom Gravy Green Bean Casserole

If you are responsible to bring the green bean casserole to Thanksgiving make it special by taking the time to make your own mushroom gravy.  Bathe the mushrooms in butter, shallots, garlic and Marsala wine.  Your dish will be a hit this holiday. Happy Thanksgiving!

Time-40 minutes

Servings-12

Ingredients

1 lb 8oz bag of petite frozen green beans

6 oz box of crispy onions

1 pint of baby bella mushrooms

1 cup of marsala sweet wine

2 cups of chicken stock/broth

1/2 stick of butter

1/4 cup of flour

2-3 springs of thyme

2 shallots chopped

4 cloves of garlic chopped

olive oil/butter to coat pan

Salt

Preparation of Mushroom Gravy

Pre-heat oven to 375 degrees.  Chop entire pint of mushrooms into desirable bite size pieces.  Add olive and tablespoon of butter to a large non-stick skillet on medium high heat.  Once butter is melted add 2-3 springs of thyme and chopped mushroom.  Sauté for 3-5 minutes until lightly browned.  Add shallots and garlic and continue to sauté for 1-2 minutes.

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Empty skillet and place browned mushrooms onto a separate plate.  Without cleaning the skillet add 1/2 stick of butter and 1/4 cup of flour to make a rue.   Allow the butter and flour to cook for a few minutes until the color changes from blonde to light brown.  Add chicken broth and wine and reduce.  Reduce the gravy to your desired thickness.  I reduce until the gravy coats the back of a spoon.  Run your finger down the middle, if the gravy stays to either side it’s ready.  Add browned mushrooms back into gravy.  Pour frozen green beans into gravy and throughly coat with burner turned off.  Taste and add salt to your liking.

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Line casserole dish with a few crispy onions.  Add green beans to casserole dish and top with more crispy onions.  Bake in oven for 20 minutes or golden brown.  Enjoy!

What is your favorite Thanksgiving side dish? 

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The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.

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