Gluten Free Green Bean Casserole with Cremini Mushrooms
James Duran
Tender green beans in a creamy mushroom sauce, topped with fried onions crisped in duck fat for an extra-savory finish.
Ingredients
- 1.5 pounds fresh green beans, trimmed and halved
- 1 tablespoons kosher salt (for blanching water)
- 3 tablespoons rendered duck fat
- 8 ounces cremini mushrooms, sliced
- 2 garlic cloves, minced
- 3 tablespoons gluten free all-purpose flour
- 1 cups chicken broth
- 1 cups whole milk or half-and-half
- 1 teaspoons Tamari (gluten free soy sauce)
- 0.5 teaspoons salt, plus more to taste
- 0.3 teaspoons black pepper
- 2 cups of gluten free french fried onions (see notes below)
- 2 tablespoons duck fat spray (or 1 tbsp melted duck fat)
Directions
- Preheat: Heat the oven to 375°F (190°C) and lightly coat a 2-quart baking dish with duck fat spray.
- Blanch the beans: Bring a large pot of water to a boil with 1 tablespoons kosher salt (for blanching water). Add 1.5 pounds fresh green beans, trimmed and halved and cook until bright green and just tender-crisp.
- Shock and drain: Drain the beans and plunge them into ice water to stop the cooking. Drain well and pat dry.
- Brown the mushrooms: Melt 3 tablespoons rendered duck fat (or butter) in a large skillet over medium-high heat. Add 8 ounces cremini mushrooms, sliced and cook until browned and their liquid has evaporated.
- Add garlic and flour: Stir in 2 garlic cloves, minced and cook until fragrant, then sprinkle in 3 tablespoons all-purpose gluten free flour and stir for about a minute to cook out the raw flour taste.
- Make the sauce: Slowly whisk in 1 cups chicken broth, then 1 cups whole milk or half-and-half. Simmer, stirring, until thickened enough to coat a spoon. Season with 1 teaspoon of Tamari, 0.5 teaspoons salt, plus more to taste, and 0.3 teaspoons black pepper.
- Bake: Fold the green beans into the sauce and transfer everything to the baking dish. Bake until bubbling around the edges.
- Top with onions and duck fat: Spread 2 cups Gluten Free French fried onions (see notes below) over the top in an even layer and give them a light, even coat of 1 tablespoons duck fat spray (or 1 tbsp melted duck fat).
- Crisp the topping: Return to the oven until the onions are deep golden and crisp. Watch closely so they don't burn. Let rest a few minutes before serving.
