![Deconstructed Green Bean Casserole](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/09/deconstructed-green-bean-casserole.jpg?resize=1140%2C712)
Green Bean Casserole {Deconstructed}
![Deconstructed Green Bean Casserole Deconstructed Green Bean Casserole](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/09/deconstructed-green-bean-casserole3.jpg?resize=739%2C1024)
Finding these gorgeous Haricot Verts at the Farmers’ Market warranted a special recipe. Something just as fresh with flavor as they are. Hmm…green beans, first thing that came to mind is Green Bean Casserole. Not envisioning the from a can variety but instead a bed of creamy mushroom & thyme sauce, topped with these vibrant green beans, sprinkled with crispy onions and shaved Parmesan cheese. Now that could be amazing.
![Deconstructed Green Bean Casserole Deconstructed Green Bean Casserole](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/09/deconstructed-green-bean-casserole1.jpg?resize=928%2C1024)
And so this was my first attempt at Deconstructed Green Bean Casserole. I think it’s a keeper. I’m tempted to call this comfort food, our definition “Comfort Food becomes awesome when it becomes a little bit uncomfortable.” Not sure this was uncomfortable, but we did add tarragon as a late add…strong flavor for sure…did it make the dish…completely!! The other thought from the evening I must share is…”The way to make comfort food pop is to never involve Campbell’s Soup.”
![Deconstructed Green Bean Casserole Deconstructed Green Bean Casserole](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/09/Deconstructed-Green-Bean-Casserole-1024x639.jpg?resize=960%2C599)
![Closeup shot of Deconstructed Green Bean Casserole consisting of green beans, fried onions, sauteed mushrooms, shaved parmesan cheese and a lemon wedge.](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/09/deconstructed-green-bean-casserole3.jpg?fit=180%2C250)
Green Bean Casserole {Deconstructed}
Ingredients
- 1 lb. fresh green beans ends removed
- 1/2 lb. mushrooms sliced
- 1 shallot thin sliced
- 1 Tbl. butter
- 2 Tbl. extra virgin olive oil
- 2 sprigs fresh lemony thyme leaves only
- 1 tsp. fresh tarragon minced
- 1 garlic clove minced
- 2 Tbl. dry white wine
- 1 tsp. flour
- 1/4 cup heavy cream
- sea salt & fresh cracked pepper extra pepper = yum
- 1 small onion thin sliced
- 2 Tbl. flour
- 1 cup canola oil for frying
- 2 Tbl. shaved Parmesan cheese
- lemon wedges
Instructions
- Sauté sliced mushrooms and shallot in butter and olive oil over med-low until mushrooms have released all their liquid, about 10 minutes. Add thyme leaves, tarragon, and garlic and sauté 2 minutes more. Add wine and stir deglazing pan for 1 minute. Sprinkle flour over mushroom mixture. Add heavy cream and continue cooking 3-4 minutes until sauce thickens. Season with salt & generous amount of pepper to taste.
- While mushrooms are cooking, heat canola oil over med-high heat in saute pan. Toss onion slices in flour, shaking to remove excess. Gently fry onions in canola oil until brown and crispy, remove to paper towels.
- Just before serving, blanch green beans in salted boiling water for 3-4 minutes.
- Spread generous spoonful of sauce on plates. Top with a bundle of green beans.
- Sprinkle with crispy onions, shaved Parmesan, freshly cracked pepper and lemon wedges.
- Serve with lemon wedge.
![Sage-Pesto-Encrusted-Turkey-Tenderloin](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/09/sage-pesto-encrusted-turkey-tenderloin.jpg?resize=75%2C75)
![Farmers' Market Bounty](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/09/farmers-market-bounty.jpg?resize=75%2C75)