Stuffed Mushrooms “Green Bean Casserole Style”
Mushroom Duxelles, Olive Oil Bechamel, Haricots Verts
Panko Crusted Fanny Bay Oysters, Truffle Salt, Frizzled Leeks
My friends in the 5 Star Makeover Cooking Group have made some major changes to the iconic green bean casserole this year. Major. For our monthly challenge we’ve taken the classic casserole recipe, originally made with green beans, mushroom soup, and fried onions and turned it ON ITS HEAD. There are soups, quiche, gnocchi, pancakes, and catfish ~ some have a Latin twist, another Asian, some are modern, some deconstructed, others retro. It’s a virtual cornucopia of casserole makeover creativity. And you can view all the incarnations of this most loved/hated Thanksgiving dish in the world over at Lazaro Cooks here.
Here I remake the casserole into a bite-sized morsel which conjures up of all the memories of mom’s holiday dish but with a fresh twist and pair it with another one of our holiday traditions ~ fresh oysters.
Original Recipe Ingredients:
- cream of mushroom soup
- soy sauce
- ground black pepper
- green beans
- canned french fried onions
In this makeover, mushrooms are stuffed with earthy mushroom duxelles and a rich olive oil bechamel flavored with tamari. Bright steamed haricots verts are sliced thin and sit atop the mushrooms. Panko crusted fresh Fanny Bay oysters are fried in canola oil until crisp, then seasoned with truffle salt. Finally, frizzled leeks add texture and are an update to those canned fried onions .
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Black-Eyed Peas with Haricots Verts
Baby Spinach and Baby White Potatoes
Spicy Curry Emulsion
“To me, June is synonymous with exuberance, mostly because the flavors and colors of the month’s offering are so dramatic. I like elegant playful spicing in June, which is perfect for these fresh ingredients. I’m not yet ready for the big, assertive spices and flavors of late summer.”
A little over a week ago you all helped me celebrate the 3rd Anniversary of Taste With The Eyes. Thank you again for all your kind words and support. This little blog is a source of much joy due to your involvement. As a small token of appreciation, I am giving away a copy of my very favorite vegetable cookbook, Charlie Trotter’s Vegetables. Oh how I wish you all could experience this book! Black-Eyed Peas with Haricots Verts and Spicy Curry Emulsion was truly sublime…Mr. Trotter is a genius.
The winner of the Giveaway for Charlie Trotter’s Vegetables will be announced on June 26.
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Haricots Verts, Roasted Red Potatoes, Cherry Tomatoes
Garlic Oil & Basil Chiffonade
Here’s a great side dish for a small dinner party or a huge gathering. Combine green beans, potatoes and tomatoes all in one dish with olive oil, garlic and basil for a real crowd-pleaser. With its mix of colors, textures, and favors this easy-to-prepare dish appeals to almost everyone. What’s not to like?
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