Green Bean Casserole
Serves 10 – 12
1 Cup whole raw cashews
2 Tablespoons ghee
8 Ounces cremini mushrooms, halved
1 Shallot, peeled and chopped
1 Clove garlic, crushed
2 Tablespoons sherry (optional)
1 Cup water
1 2/3 Cups chicken stock
1 ½ teaspoons fine sea salt
½ teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
2 pounds haricots verts (thin green beans), ends trimmed (if using green beans blanch the beans first)
½ Cup Bacon fat or ghee
2 Shallots, peeled and thinly sliced into rings
Place the cashews in a bowl and cover them with boiling water. Soak for 1 hour.
Meanwhile, heat the ghee in a skillet over medium heat. Add the mushrooms, shallot, and garlic and sauté for 10 minutes, or until the mushrooms and shallots have softened. Pour in the sherry and simmer for 5 minutes to reduce the liquid.
Drain and rinse the cashews, transfer them to a blender add the water and blend until very smooth.
Add the mushroom mix, half of the stock, and the salt, pepper, and thyme to the blender and pulse f few times until the mushrooms are bite size. Pour the mixture into a bowl and stir in the remaining half of the stock. Set aside to cool for 15 minutes.
Preheat oven 350° F
Combine the mushroom mixture with the haricots verts and spoon into a casserole dish. Bake, covered, for 30 minutes, until the beans are tender and the sauce is bubbling. Uncover and bake for 15 minutes more.
Meanwhile, to make the topping, heat the palm shortening in a small, deep saucepan over medium-high heat. Working in batches, panfry the shallots for about 5 minutes, until golden brown. Drain and cool in a single layer on a plate lined with paper towels.
Top the casserole with the crispy shallots and serve warm. Enjoy!
Thanks to Danielle Walker for this recipe. Now we can enjoy the casserole without the heavy cream and gluten! This can also be made 2 days in advance, cover, store in the refrigerator. Bring to room temperature, then bake as directed.