“This is our homemade version of the classic holiday dish! The original recipe has been at every family holiday dinner that I can remember. You will notice that we stuck with the canned french fried onions, because they are just plain good. The addition of chanterelle mushrooms, sherry vinegar and truffle oil take it to the next level. Whether you try this version or the much simpler traditional one, a nice rich Chardonnay such as Kendall-Jackson AVANT Chardonnay or a Pinot Noir with a little earthiness like the Vintner’s Reserve, will complement the casserole bringing this humble dish into the spotlight.” ~Chef Justin

Green Bean Supreme Casserole

• 1½ lbs. green beans, cleaned
• 1 Tbsp. butter
• ½ cup onion, small dice
• 3 garlic cloves, sliced
• 1½ lbs. chanterelle mushrooms
• 1 pint half & half
• 1 cup chicken stock
• 1 tsp. fresh thyme, minced
• ½ tsp. sherry vinegar
• ½ tsp. white truffle oil
• 1 tsp. kosher salt
• Freshly ground black pepper
• 1 (6 oz.) can french fried onions

Preheat the oven to 350ºF.

In a large pot over high heat, bring 1 gallon of water to a boil and add enough salt for it to taste like the ocean. Prepare an ice water bath. Add the beans and blanch for approximately 2 minutes or until the beans turn bright green, then remove and shock (quickly cool) in an ice water bath. You may need to do this in batches. Once the beans are cool, remove from water and place on a sheet pan lined with paper towels. Dry off the beans and reserve.

In a large heavy-bottomed pot over medium heat, add the butter. Add the onions and garlic and sauté for approximately 5 minutes. Add the mushrooms and cook for 2 minutes. Add the half & half, chicken stock and thyme and simmer for 1 hour or until reduced by half.

Carefully, pour the mixture into a blender and process until smooth. Season with sherry vinegar, truffle oil, salt and pepper. Toss the mushroom puree with the green beans and bake for approximately 20 minutes to heat through. Remove from oven and top with the crispy onions. Return to oven for 5 minutes or until onions are golden. Allow to cool slightly and serve.