Green Bean & Chanterelle Mushroom Casserole

Green Bean & Chanterelle Mushroom Casserole
recipe adapted from Chef Damon Jones

Topping:
2 slices bread
1 tablespoon butter
Pinch salt

Pulse bread, butter and salt in a food processor until mixture resembles coarse crumbs. Set aside.

Casserole:
1 pound green beans, trimmed and cut into 2-inch pieces
6 ounces chanterelles, cleaned and sliced
1/2 onion, chopped
1 tablespoon garlic, minced
1 tablespoon fresh thyme, chopped
1/2 cup chicken stock
1 cup heavy cream
3 tablespoons butter
2 tablespoons all purpose flour
Salt and pepper
1 cup french fried onions

Drop trimmed green beans into boiling, salted water. Cook for 4 minutes. Remove from water and immediately plunge into ice water to stop the cooking action. Drain and let dry.

Melt butter in a large skillet over medium-high heat. Sautée chanterelles until soft. Add garlic, thyme, salt and pepper, and cook for 1 minute. Add flour and cook for 1 minute more.

Add chicken stock and reduce heat to medium. Stir in heavy cream and gently simmer until mixture coats the back of a spoon.

Toss warm mix with green beans and place in an oven-safe baking dish. Top with breading and french fried onions and bake at 375 degrees for 15 minutes or until top is golden brown and bubbling around the edges.