The traditional green bean casserole gets a modern update, maintaining its rich umami essence while lightening up. Caramelized onions create a savory-sweet foundation, elevated by the earthy notes of deeply browned cremini mushrooms deglazed with brandy for added complexity. Sautéed green beans gain flavors from the skillet before being steamed to achieve a crisp-tender texture. Crispy fried onions crown this dish, echoing the classic Thanksgiving side. Recipe by Melissa Gray-Streett.
For a variation, replace brandy with white wine, bourbon, or cognac for deglazing, or use white or red wine vinegar for a non-alcoholic alternative. To prepare:
1. Heat 2 tablespoons of oil in a large skillet at medium heat. Cook sliced sweet onions until golden brown, about 25 to 35 minutes. If they overbrown, use water to deglaze as needed. Move onions to a bowl.
2. In the same skillet, melt a tablespoon of butter and introduce mushrooms, cooking until browned. Add brandy, and let it evaporate almost entirely before adding thyme, salt, pepper, and pre-cooked onions. Stir and transfer to the same bowl.
3. Using the clean skillet, add more oil and cook green beans until blistered. Subsequently, add broth, cover, and allow beans to cook until crisp-tender, finishing with butter and pepper. Present beans on a platter with the mushroom-onion mix on top and garnish with crispy onions.
The onions and mushrooms can be made ahead and kept refrigerated for up to three days before reheating for serving.
