Green Bean & Mushroom Gratin Bundle
Green Bean & Mushroom Gratin Bundle 1

Green Bean & Mushroom Gratin Bundle

$29.9929.99
6 serving
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$29.9929.99
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6 serving
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Description
With a little help from Farmhouse Kitchen's white wine cream sauce and fresh vegetables, the beloved holiday casserole is transformed into an elegant side dish packed full of fresh flavor. Tender green beans, crimini mushrooms, and caramelized onions bake with the mushroom sauce until bubbly under a layer of crispy and caramelized onions. Pair this refreshed holiday side with just about any roasted protein, or enjoy it alongside a lineup of all the classic sides, such as mashed potatoes, collard greens, and roasted vegetables for a veggie-focused feast.

This item is currently available for preorder and can be added to your cart now to reserve for delivery starting on 11/13.

Includes*:

2 lb avg Green Beans
8 oz White Button Mushrooms
1 ct Yellow Onion
4 oz Crispy Onions
16 oz White Wine Cream Sauce

You will need:
Butter or Oil of Choice
Salt and pepper
2-3 Garlic cloves (optional)
2 quart Baking Dish

Hands on Time: 15 minutes; Total Time: 45 minutes
Ingredients
White Wine Cream Sauce- Chicken Stock, Yellow Onion, Heavy Cream, Garlic, Butter, Parmesan, White Wine, Fresh Thyme, Salt

Bundle Contains: Dairy
Recipe
INSTRUCTIONS

STEP 1  Preheat oven to 375°F and butter a 2-quart baking dish; set aside. Bring a large pot of heavily salted water to a boil.
STEP 2  Meanwhile, prepare the vegetables. Discard the ends and papery outer layers from onions, then thinly slice and set aside. Trim the ends from the green beans and chop in half into about 2 to 3-inch long pieces; set aside. Trim away the woody mushroom stems, then thinly slice and set aside. Mince garlic, if using.
STEP 3  Heat a large sauté pan over medium heat with 1 tbsp. butter or oil. Add the sliced onions and sauté until tender and browned - about 10 minutes. Transfer half of the onions to a mixing bowl and set aside.
STEP 4  Add 1 tbsp. butter or oil to the pan with remaining onions, followed by sliced mushrooms and garlic (optional). Sauté until mushrooms are tender and lightly browned, about 5 minutes. Reduce heat to medium and add white wine cream sauce. Bring to a simmer, stirring occasionally. Remove from heat and season with salt and pepper to taste.
STEP 5  When the water reaches a boil, add 1 tbsp. salt and chopped green beans. Cook until bright green and crisp-tender, about 5 minutes. Drain the green beans well and rinse with cold water. Shake off all excess water and pat dry, then transfer to buttered baking dish.
STEP 6  Pour the mushroom sauce evenly over the green beans, stirring to coat and incorporate as needed. Add crispy onions to the reserved sautéed onions. Drizzle with about 2 tbsp. butter or oil and combine, then sprinkle over the green beans. Bake in the preheated oven for 20-25 minutes or until thoroughly hot and top is golden brown. Let stand for at least 10 minutes before serving.

*Wash and dry vegetables thoroughly before preparing.
Defrosting Guide
Thaw the white wine cream sauce in the refrigerator 1-2 days prior to cooking.
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