German Green Bean Casserole by Jake Cohen
4
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 10 • Difficulty: Easy
Instead of a rich, creamy sauce for this casserole, Jake Cohen gives it the German potato salad treatment, tossing the green beans and sauteed mushrooms and shallots with a mustardy vinaigrette packed with fresh dill and raw garlic. The whole dish can be prepped long in advance, so you just have to reheat in the oven and toss in the dressing just before serving.
Ingredients
Kosher salt
1 Tbsp, to taste
Black pepper
1 tsp, to taste
Uncooked string beans
3 pound(s), trimmed
Olive oil
7 Tbsp, divided
Mushrooms
2 pound(s), mixture of sliced cremini, torn oyster, and torn maitake
Shallot
4 medium, thinly sliced
Fresh thyme
4 sprig(s)
White wine
¼ cup(s), dry
Dill
¼ cup(s), minced
Red wine vinegar
3 Tbsp
Honey
1 Tbsp
Dijon mustard
2 tsp
Garlic
2 clove(s), finely grated
Instructions
1
Make the casserole: bring a large pot of salted water to a boil and fill a large bowl with ice and water.
2
Add the string beans and cook for 3 to 4 minutes, until bright green and tender. Quickly transfer to the ice bath to cool. Once cooled, drain the green beans well and transfer to a 9 by 13-inch baking dish.
3
In a large, high-sided skillet, heat 3 tbsp olive oil over medium-high heat. Add the mushrooms, shallots, thyme, and 2 heavy pinches each of salt and pepper. Cook, stirring often, until all the moisture from the mushrooms has evaporated and the mixture is golden, 15 to 20 minutes.
4
Stir in the wine, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Remove from the heat and let cool slightly in the pan. Transfer to the baking dish with the string beams and toss to incorporate. Cover with foil
5
Make the vinaigrette: in a medium bowl, whisk together the remaining 4 tbsp olive oil, dill, vinegar, honey, mustard, garlic, and 2 heavy pinches each of salt and pepper.
6
An hour before serving, preheat the oven to 350ºF.
7
Place the foil-covered baking dish into the oven. Bake for 20 to 25 minutes, until warmed through. Remove from the oven and discard the foil. Drizzle the vinaigrette over the casserole and toss to coat. Taste and adjust the seasoning with salt and pepper, then transfer to a platter and serve.
8
To make ahead, string beans can be blanched and drained (steps 1 and 2) up to 2 days in advance, stored in an airtight container in the refrigerator. Mushrooms can be cooked (steps 3 and 4) up to 2 days in advance, stored in an airtight container separate from the string beans in the refrigerator. Vinaigrette (step 5) can be made up to 1 day in advance, stored in an airtight container in the refrigerator.
9
Leftovers will keep in the refrigerator for up to 4 days.
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