Green Bean Wild Mushroom Casserole

Author

Helen Park

Servings

6-8

Category

Side Dish

Ingredients

• ½ lb wild mushroom, trimmed and cut into 1-inch pieces (we used hen of the woods, trumpet royale, oyster, and shiitake)
• ½ lb cremini mushroom, thinly sliced
• ½ cup olive oil, divided
• 1 Tbsp garlic slices
• 1 Tbsp granulated onion
• 2 Tbsp butter
• 2 Tbsp Funghi spice blend, divided
• 2 cups heavy cream
• 1 Tbsp Tellicherry black pepper, ground
• 1 lb green beans, trimmed and cut into 1-inch pieces – blanched until tender (see recipe notes)
• 1 tsp fine sea salt
• ½ cup + 1 cup Egyptian Spice Crunch

Directions

1. ROAST THE MUSHROOMS: In a heavy-bottom sauté pan over high heat, heat the oil until rippling and add the mushrooms in a single layer.
2. Allow the mushrooms to cook without seasoning or stirring, adding the remaining oil as needed, until the edges of the mushrooms start to turn golden brown.
3. Then give them a good stir and continue cooking, stirring occasionally, until the mushrooms are well roasted.
4. Reduce the heat to low and add the garlic slices, granulated onion, butter, and 1 tablespoon of Funghi, stirring well.
5. MAKE THE SAUCE: Add the 2 cups of heavy cream and stir well to deglaze any brown bits from the bottom of the pan. Simmer for 5 more minutes.
6. Stir in the black pepper, green beans, salt, remaining 1 tablespoon of Funghi (2 if you are feeling bold), and ½ cup of Egyptian Spice Crunch. If you are making this casserole ahead for later, this is a good place to pause and continue with Step 7 when ready.
7. FINISH THE CASSEROLE: Even out the casserole in the pan, sprinkle an even layer of the remaining 1 cup of Egyptian Spice Crunch on top, and transfer the whole pan to the preheated oven.
8. Bake for 10 minutes or until tender and heated through. Serve warm.