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!
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
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.
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.
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?