| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
T, H, A, N, K |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Milk |
|
|
Bay leaf |
| 4 |
tb |
Unsalted butter |
| 1/4 |
c |
Flour |
| 1/4 |
ts |
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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