Shiitake and Green Bean Casserole
The holidays just aren't the same without green bean casserole. The addition of shiitakes and tender red potatoes takes the same-old same old to pleasantly surprising. You could even top the potatoes with French-fried onions for tradition's sake!
About 1 lb. Shiitake, stemmed and sliced
2 cans green beans, or an equal amount fresh or frozen
1 yellow onion, minced
¼ c. dry white wine
½ c. heavy cream
¼ c. milk - add more if you like it creamier
2 Tbsp. butter
2 cloves garlic
3-4 large red potatoes, sliced paper-thin
Salt and pepper
Parsley and/or thyme to taste
Extra virgin olive oil
Heat the oil in a skillet, add garlic and onions, cook until translucent. Add the mushrooms and butter, cook until tender. Add the wine and herbs, reduce. Pour in milk and cream, and some Parmesan if desired. Add the beans last (if canned) or when you add the mushrooms (if fresh or frozen). Pour into a large casserole dish. Toss the potato slices with olive oil, salt and pepper. Layer them on top and sprinkle with parsley and Parmesan. Bake at 375° F. until the potatoes are tender and golden.