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MICHAEL SYMON Green Bean Poutine

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This spin on a Thanksgiving classic will please the whole family!


2 tablespoons olive oil
4 tablespoons butter (divided)
1 pound shiitake mushrooms (large mushrooms cut into quarters, small mushrooms cut in half)
3 sprigs sage
6 sprigs thyme
1 large or 2 small shallots (peeled and sliced)
2 tablespoons all-purpose flour
1/2 cup sherry
1 cup beef stock
1 cup heavy cream
1/2 teaspoon Worcestershire sauce
1 1/2 pounds green beans (ends trimmed)
2 cloves garlic (smashed)
1 cup white cheese curds
1/2 cup store-bought fried onions
Kosher salt and freshly ground black pepper (to taste)

Preheat the broiler.
In a large cast iron skillet or ovenproof pan, add the green beans, garlic and oil. Season with salt and pepper, and toss to evenly coat. Place under the broiler for a couple minutes to char. Remove, toss the beans, and place under the broiler for a few more minutes to char further. Remove and set aside.
Make the Mushroom Gravy. In a medium saucepan, add the oil and butter and place over medium-high heat. Once melted, add the mushrooms. Using kitchen twine, tie the sage and thyme together and add it to the pot with the mushrooms. Season with pepper, and sauté until browned, about 8 minutes. Season with salt to taste. Add the shallots, season with salt and pepper, and sauté until translucent, about 4 more minutes. Add the flour, stir to evenly coat the vegetables, and cook for 3-4 minutes. Deglaze the pan with sherry and bring to a simmer. Add the stock, cream, Worcestershire sauce, bring to a simmer and cook until the liquid has thickened, about 5-10 minutes. Season to taste with salt and pepper. Remove from heat and set aside. Discard the herb bundle.
Press the beans into an even layer. Scatter the cheese curds over the top. Pour the mushroom gravy over the top. Finish with fried onions scattered over the top.
Tip: Fry the green beans!

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