Green Bean Casserole

Cooking Instructions

Preheat the oven to 350F.

Melt 2 tablespoons of the butter in a medium-size heavy skillet over medium heat. Cook the onion, stirring occasionally, just until translucent, 5 or 6 minutes. Stir in the garlic and cook 1 minute longer. Add the mushrooms and cook until most of the moisture is evaporated, 5 to 8 minutes. Stir in the wine, increase the heat and boil 1 minute. Remove the skillet from the heat and set aside.

In a small saucepan, melt 1 tbsp of the butter over low heat. Stir in the flour, season well with salt and pepper and cook gently, without browning, for 3 minutes. Stir in the milk all at once, whisking constantly to avoid lumps. Cook, still over low heat, until thickened, about 3 minutes.

Remove the saucepan from the heat. Stir in the green beans and then the mushroom mixture. Spoon into a medium-size gratin dish.

In a small saucepan, melt the 3 remaining tablespoons of butter over low heat and then stir in the bread crumbs. Spread the buttered crumbs over the green bean and mushroom mixture. Bake until hot and bubbling and the crumbs are crisp and golden brown, about 25 minutes. Serve very hot.

Wine Pairing(s)

Maurodos San Roman

Trapiche 'Oak Cask' Malbec

Castell del Remei ODA

Handley Pinot Noir 'Mendocino'

Fritz Pinot Noir

Forest Glen Merlot

Frescobaldi Nipozanno Riserva

Banfi 'Bell agio' Chianti

Chateau Ste. Michelle 'Cold Creek' Merlot

Peique Tinto Mencia