Does anyone remember Thanksgiving dinner in the 50s and 60s in America — we always had a green bean casserole. And a Jello salad with pineapple and cottage cheese:)
In our house, it was Campbell’s Cream of Mushroom Soup, a can of green beans, and a can of French Fried Onion rings sprinkled on top — which were primarily deep fried, preserved onion rings held together by grease and breadcrumbs…I think you can still purchase these at Safeway, actually — B&O French Fried Onion Rings in a cardboard tall skinny container, foil-lined — I do believe Pringles uses something similar…she’d throw it all together and we would devour it.
Given all the haricots verts we’ve got pouring out of the bed in the garden, and a need to eat them, I thought of my mother:)
We went to Fougeres today, to the market for our produce before other errands, and I picked up FRESH parmesan from the fromagerie, FRESH beautiful mushrooms from the vendor, so that upon return, I could set to work.
I VERY lightly steamed a kilo of fresh washed and cut in half green beans, and set them aside. Then I sauteed in fresh butter, one dozen beautiful fresh Parisian white mushrooms, sliced. Set them aside. Then, I made a simple white sauce with butter, flour and whole milk, that came to about 2 cups of itself, and tossed it into my Le Creuset saucepan with the mushrooms, letting it all blend together on very low heat for about ten minutes.
Right before pouring the mushroom creme sauce over the green beans, I added a quarter cup of fresh grated parmesan – and tossed a sprinkling of said same on top before it was foiled for baking.
And that was my big mistake:)
Anyone who cooks already knows what happened…
It was already *done* before I baked it…so fair warning. Make the smooth, velvety bechamel avec champignons and simply pour over the just steamed haricots with the sprinkle of parmesan.
I’m living ~ and learning.