Not Your Mama's Green Bean Casserole

Tired of that same old green bean casserole?  Check out this recipe made with fresh ingredients.  Shop River Valley for your mushrooms, Geneva Lakes for the leeks and beans and you have a kick it up a notch Thanksgiving tradition.  Don’t forget to pick out your Holiday wines, cheese, sausages, olives and other delectable goodies from our market vendors.  Oh and stop by Maggie’s Munchies for that Thanksgiving treat for your dog.  Ingredients:

6 tablespoons butter

2 shallots, finely chopped (about 3 tablespoons)

8 ounces Portobello mushrooms, sliced

8 ounces white mushrooms, sliced

2 sprigs fresh thyme

1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage

3 tablespoons all-purpose flour

3/4 cup sherry

3/4 cup heavy cream

2 pounds fresh green beans, trimmed

Frizzled leeks, recipe follows


Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and sauté until translucent, about 3 minutes. Add the mushrooms, thyme and sage and sauté until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)

Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and sauté until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.

Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.

Frizzled Leeks:

Vegetable oil, for deep frying

1 leek

Superfine flour, for dredging (recommended: Wondra Flour)

Salt and freshly ground black pepper

Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.

Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.

Season flour with salt and pepper.  Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

Recipe courtesy Dan Smith and Steve McDonagh Food Network