Emerilized Green Bean Casserole

Ingredients

• 2 teaspoons unsalted butter
• 1 1/2 pounds green beans, ends trimmed and cut lengthwise into thin strips and blanched
• 1 1/2 pounds green beans, ends trimmed and cut lengthwise into thin strips and blanched
• 2 cups grated fontina cheese
• 4 to 5 cups vegetable oil
• 2 large yellow onions, peeled and thinly sliced (about 1/16-inch thick)
• Hot pepper sauce
• 2 1/4 cups Cream of Wild Mushroom Soup, recipe follows
• 2 tablespoons Essence, plus 2 teaspoons, recipe follows
• 2 cups all-purpose flour
• 6 tablespoons unsalted butter
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• 1/4 teaspoon cayenne
• 1 1/2 teaspoons minced garlic
• 6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
• 6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
• 8 ounces cremini or button mushrooms, wiped clean, stems trimmed, and sliced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup brandy
• 6 cups chicken stock
• 1 1/2 cups heavy cream
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

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