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Green Bean and Wild Mushroom Casserole

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Contributed by Chef Akasha

I like to take classic American favorites like "Green Bean Bake" that are traditionally made with non-organic ingredients like canned cream of mushroom soup and make them with all organic ones. Sometimes when I cater Thanksgiving dinners, I have requests for vegan dishes-so I always make this one. But this casserole is so good that you will want to eat it year round! Sometimes I leave out the green beans and use the mushrooms on top of pasta or a baked potato for an easy dinner.

3 tablespoons olive oil or unsalted butter
2 medium onions, peeled and sliced into thin moons
1/2 teaspoon sea salt
8 ounces wild mushrooms (chanterelle, morel or porcini), wiped clean and thinly sliced
8 ounces fresh shiitake or button mushrooms, wiped clean and thinly sliced
3 tablespoons dry red wine
4 tablespoons unbleached flour
3 cups Silk Unsweetened Soymilk
2 tablespoons tamari
Additional sea salt and freshly ground black pepper to taste
Two 10-ounce bags of frozen cut green beans thawed or 1&1/2 pounds of fresh green beans cooked in salted water for 5 minutes, then drained
6-8 servings

1. Preheat oven to 350°F. Lightly oil a 2-quart baking or casserole dish.

2. Heat 1 tablespoon of the olive oil or butter in a large heavy saucepan, over medium heat. Add the onions, season with 1/2 teaspoon of salt and cook the onions until slightly browned and soft, about 10-12 minutes. Remove the onions with a spoon and set aside.

3. Heat the remaining 2 tablespoons of olive oil in the large heavy saucepan and then add the mushrooms. Cook the mushrooms over medium high heat, stirring often, until they begin to brown and there is very little liquid, about 5 minutes. Add the red wine and cook for about 1 minute or until completely evaporated.

4. Sift the flour into the mushrooms and cook, stirring with a wooden spoon over medium heat until the flour is browned slightly in color, about 2 minutes. Remove from the heat and let cool for 2 minutes.

5. In a small saucepan, heat the soymilk with the bay leaf to just below the boiling point and turn off heat. Remove the bay leaf and slowly whisk the hot soymilk into the mushrooms, scraping up any brown bits on the bottom of the pan. Return the saucepan to the heat, bring the sauce to a boil and reduce the heat to a simmer, stirring often and cook for about 8-10 minutes until it reaches the consistency of a thick cream soup.

6. Stir in the tamari, salt and some freshly ground black pepper to taste.

7. Add the green beans and 1/2 cup of the onions. Place in the buttered casserole dish, top with remaining onions and bake uncovered for 30-40 minutes.


*Vegan, *Gluten-Free