During the holidays, your oven is the most coveted piece of culinary real estate--Grandmother's rolls, Aunt Martha's sweet potato pone, Mother's macaroni and cheese, and of course, the turkey.
Since green beans casserole, is a must at any Thanksgiving feast, I figured it was high time, I fix. And the result is nothing short of a delicious miracle and it doesn't even require oven space.
Super Easy; Serves 6
No-Bake Green Beans Casserole
2 lbs. green beans, fresh or frozen
2 1/2 tbsp. unsalted butter
1/2 medium onion, diced
1 garlic clove, minced
32 oz. water
smoked turkey meat or ham hock
2 tbsp. worcestershire sauce
Set a medium pot over low heat and melt butter. Add onion, garlic and a pinch of sea salt. Stir and cook about 5 minutes. Add meat and water, and cover with a lid, cooking 30 minutes.
Add green beans and worcestershire sauce. Return lid and cook and additional 30 minutes. Stir green beans, cooking an additional 30 minutes, or until beans are slightly tender. Adjust seasoning, if necessary.
3 tbsp. olive oil
2 tbsp. butter, diced
12 oz. cremini mushrooms, sliced
2 tbsp. mushroom powder
8 oz. heavy cream
Place oil in a skillet and set over medium heat. Add mushrooms and sea salt. Stir, coating the mushrooms with oil. Stir in butter. Once completely melted, add wine and cook 1 minute.
Add heavy cream and sprinkle in mushroom powder, allowing it to reduce and become thick. Taste and season with sea salt, if necessary. Spoon gravy over green beans.
Just before serving, top with fried onions.
c=cup; T=tablespoon; t=teaspoon
The mushroom gravy works well for smothering beef patties, pork steaks, and even starches, like rice and potatoes. For bread lovers, it's also great over biscuits or dinner rolls, making it a culinary workhorse. Chef Elle shared even more tips on-air. Watch for yourself.
Remember, if you want the same results, follow the recipe and use the products mentioned.
*This recipe originally aired Monday, November 20, 2017 on WISH-TV.