Name: Green Bean Wild Mushroom Casserole
Yield: 6-8
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

I love green bean casserole—and I love to make it super deluxe. This version takes a comforting classic and transforms it into something truly special: wild mushrooms roasted to their fullest potential with our Funghi blend (featuring porcini, ramps, and a touch of chili), built into a full-flavored cream sauce that the green beans are folded into, and topped with our crispy, savory Egyptian Spice Crunch. Make every bite—and every moment—something to be thankful for. You deserve this casserole!

Green Bean Wild Mushroom Casserole

Rated 5.0 stars by 1 readers

Author

Helen Park

Servings/Yield

6-8

Image of Green Bean Wild Mushroom Casserole

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

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Directions

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.
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.
Then give them a good stir and continue cooking, stirring occasionally, until the mushrooms are well roasted.
Reduce the heat to low and add the garlic slices, granulated onion, butter, and 1 tablespoon of Funghi, stirring well.
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.
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.
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.
Bake for 10 minutes or until tender and heated through. Serve warm.

Recipe Note

Recipe Notes:

To blanch the green beans, you can bring a pot of salted water to a rolling boil, cook the green beans in the water until tender, and then remove them to a bowl of ice water to cool them quickly and drain. Or, what I tend to do is add them to a big microwave-safe bowl stirred with a teaspoon of salt and a cup of water. I cover the bowl tightly with plastic and microwave for 3 minutes. When ready, I drain the water out and give it a good toss to cool down and add them directly to the creamy wild mushroom sauce step.

This recipe also works very well with Truffle Magic—both fancy and delicious enough to gild a feast as well as for self-care on a Wednesday.

As cooking times can vary, the sauce can become overly thick during simmering. Add 2–4 tablespoons of water as needed to keep the sauce from thickening too much. It should easily coat the back of the spoon prior to adding the green beans.

Questions: contact hello@laboiteny.com