A portobello mushroom is simply a cremini mushroom that has been allowed to mature, says Garrett Stephens of the County Line. The flavors have grown earthier and meatier as the cap has gotten larger. It’s that added oomph that you want when making this green bean casserole.
Grilled Green Bean Casserole with Portobello Cream
1 pound fresh green beans, rinsed and trimmed
1 can fried onions
2 tablespoons butter
10 ounces portobello mushroom, rinsed and sliced
Salt, to taste
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon nutmeg
2 tablespoons flour
1 cup chicken broth
1 cup half-and-half
Set grill for a direct grilling method. Add soaked wood chips to fire.
Place beans on a grill pan and grill directly over hot fire until nicely browned. Set aside. Cut in half.
Place fried onions on a grill pan and toast for 2 to 3 minutes.
Melt butter in a large oven-proof sauté pan over medium heat. Add the mushrooms, salt and pepper, and cook, stirring occasionally, until the mushrooms begin to give up liquid, 4-5 minutes. Add the garlic and nutmeg and cook 2 minutes.
Sprinkle flour over mixture and stir to combine. Cook for 1 minute. Add stock and cook for 1 minute. Decrease the temperature to medium low and add half-and-half. Cook until mixture thickens, approximately 5 minutes.
Remove from heat and add green beans. Top with fried onions.
Make at 300 degrees for 15 minutes. Serve.
Makes 4 to 6 servings.
From Garrett Stephens/The County Line