| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
A, H, K, N, T |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Milk |
|
|
Bay leaf |
| 4 |
T |
Unsalted butter |
| 1/4 |
c |
Flour |
| 1/4 |
t |
Dijon mustard |
|
|
Freshly grated nutmeg |
|
|
Salt and pepper |
| 1 |
c |
White cheddar cheese, grated |
| 1 1/2 |
c |
Green beans blanched, in 2" |
|
|
pieces |
| 3 |
c |
Assorted wild mushrooms |
|
|
sliced such as |
|
|
portobello |
|
|
shiitake or cremini |
| 1/2 |
c |
Freshly grated parmesan |
|
|
cheese |
| 1/2 |
c |
Buttered bread crumbs |
INSTRUCTIONS
Make sauce: In a saucepan scald milk and bay leaf. In another
saucepan, melt butter over medium heat. Add flour and cook, whisking
constantly, 2 minutes. Remove bay leaf from milk and slowly pour into
butterflour mixture, whisking constantly. Season to taste with
mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until
thickened, about 5 minutes. Remove from heat and add cheddar, stirring
until melted and smooth. Heat oven to 350 degrees. Fold green beans
and mushrooms into sauce, then transfer to a buttered casserole.
Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 minutes,
or until casserole is bubbly and topping is lightly browned. Notes:
Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94
Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov
23, 1997
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