Cook the Book: Green Bean and Wild Mushroom Casserole with Shallot Topping
Ingredients
- 1 1⁄2 pounds fresh or frozen green beans
- 1⁄2 ounce dried wild mushrooms
- 1⁄2 cup boiling water
- 3 tablespoons unsalted butter
- 1⁄2 pound white mushrooms, diced
- 1⁄4 cup all-purpose flour
- 1⁄2 cup low-sodium chicken broth
- 3⁄4 cup milk
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 10 large shallots
- Vegetable oil
Instructions
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