Green Bean Casserole

Filling Ingredients:
       2 lb   fresh grean beans (cut to 2" - 3" lengths)
       1 gal  water
       2 tbl  salt (for blanching)
       1 tsp  salt (for sauce)
       2 tbl  unsalted butter
      16 oz   mushrooms, diced
       1 ---  sweet onion, diced
       4 ---  cloves garlic, crushed
     1/2 tsp  black pepper, ground
     1/4 tsp  nutmeg, ground
       2 tbl  flour
       1 cup  chicken broth
       1 cup  heavy cream

Directions:
   1) Preheat oven to 400 F.
   2) Bring water and 2 tbl of salt to a boil in a stock pot.
   3) Blanch green beans in boiling water for 5 minutes and then move to ice
      water to stop cooking.
   4) Over medium high heat, Melt butter in pan and sautee onions until
      translucent (3-4 minutes).
   5) Add mushrooms, 1 tsp of salt, and pepper to taste. Cook until mushrooms
      start releasing their juice (4-5 minutes).
   6) Add garlic and nutmeg and cook another 1-2 minutes.
   7) Stir in flour and cook an additional minute.
   8) Stir in broth and cream, reduce heat to medium high.
   9) Continue cooking until sauce thickens. (6-8 minutes)
  10) Mix in beans, transfer to 8x10 baking dish, cover with fried onions.
  11) Bake for 15 minutes until bubbly and onions darken.

   
Notes:
    * I do not dip beans in cold water, I set them aside, empty the water, and
      use the stock pot to make the sauce.


Original Source:
   http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe-1950575

