The holidays conjure up visions of family, fun, and food ... and green bean casseroles, of course. The holidays also mean there are a lot of people on the go, dropping in for a quick bite.
Why not treat your family and guests to a mini gourmet green bean casserole appetizer? Our Mystery Chef has created a recipe that’s a fresh twist on a holiday favorite ... simple, elegant and tasty.
Nothing could be easier than chopping your favorite mushrooms, adding them to a cream sauce with green beans and serving them in phyllo cups garnished with a shallot and panko topping. A new holiday tradition could be in the making!
Green Bean Casserole Appetizers
1 package frozen small phyllo cups (about 15 fully baked shells)
2 cups thin green beans
3 cups of crimini mushrooms (brown baby bella)
2 whole shallots (large)
1 cup light cream
1 cup 1% milk (2% works well too)
1 tablespoon sea salt (or to taste)
1 teaspoon soy sauce (optional)
1 1./2 tablespoons fresh ground pepper (or to taste)
1 or 2 cloves crushed garlic (optional)
1 1/2 cups panko breadcrumbs
3 cups vegetable oil (only for frying onions)
Prepare the shallot onion topping beforehand. Remove the skin of the shallots and halve. Cut into thin slices. Pour the vegetable oil into a small deep pot and heat. After the oil starts to shimmer, place in one slice of onion, as a test. If the onion bubbles and floats to the top, put in a third of the onions, so that the oil covers only one layer. If not wait, and retest. Fry until light brown to brown, then remove with a slotted spoon, draining the oil. Place the done onions directly into a bowl of panko and toss. Repeat the process until all onions are fried and coated. Set aside.
Quarter the mushrooms, and then slice very thinly and evenly, discarding the stems.