I’ve been a bit busy after Hurricaine Sandy that I almost did not make this post.
This month’s challenge from 5 Star Makeover Cooking Group is to reinvent the string bean casserole which quite honestly was never served in our home.
Here is my version, my friends…
For the string beans: about 15 each yellow waxed and green beans trimmed. Place them in a pot with salted water and cook until tender. Drain and set aside.
Onion bowl: Take a large onion and cut in half removing skin, but leave some on, bake with a few teaspoons of olive oil for about 1 hour then remove center leaving a shell.
Mushroom sauce: 3 tablespoons of olive oil and 1 teaspoon of black truffle oil. 2 shallots cut lengthwise, 2 garlic cloves minced, 6 oyster and 6 shitake mushrooms chopped. 1 sprig rosemary, 2 sprigs thyme, 3-1/2-4 oz crème fraiche fror yogurt.
Assemble by placing half of the string beans in each onion cavity, then mushroom mixture and finish off with nuts and fresh cranberries.