6 servings A classic recipe first concocted by Dorcas Reilly in the 1950s to promote condensed cream of mushroom soup. We find that it works well with or without the help of this old convenience product. Preheat the oven to 350°F.
1½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme
Salt and black pepper to taste
1 tablespoon chopped parsley
Sub-recipe steps
Heat in a large skillet over medium heat: 4 tablespoons butter or olive oil
Add and cook, stirring, until translucent, about 5 minutes: ½ medium onion, finely diced
Add: 1 pound mushrooms, thinly sliced
Increase the heat to medium-high and cook, stirring often, until the mushrooms release and then reabsorb their juices, about 5 minutes. Add: 1 cup heavy cream or crème fraîche; 2 garlic cloves, minced; 1½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme; Salt and black pepper to taste
Reduce the heat to medium and simmer until the sauce is slightly thickened. Taste and adjust the seasonings, then stir in: 1 tablespoon chopped parsley
4 large shallots, peeled and sliced into thin rings
½ cup cornstarch or flour
Salt
(Curry powder)
Sub-recipe steps
Heat to 325°F in a small heavy saucepan: 1 inch vegetable oil
Toss together in a bowl: 4 large shallots, peeled and sliced into thin rings; ½ cup cornstarch or flour
Separate the shallot rings as you toss them. Fry the shallots in several batches until golden. Remove with a spider or slotted spoon to a plate lined with paper towels and immediately sprinkle to taste with: Salt; (Curry powder)
Once cool, they will keep for a month at room temperature in a tightly covered container, although they are best when used immediately.
4 large shallots, peeled and sliced into thin rings
½ cup cornstarch or flour
Salt
(Curry powder)
Sub-recipe steps
Heat to 325°F in a small heavy saucepan: 1 inch vegetable oil
Toss together in a bowl: 4 large shallots, peeled and sliced into thin rings; ½ cup cornstarch or flour
Separate the shallot rings as you toss them. Fry the shallots in several batches until golden. Remove with a spider or slotted spoon to a plate lined with paper towels and immediately sprinkle to taste with: Salt; (Curry powder)
Once cool, they will keep for a month at room temperature in a tightly covered container, although they are best when used immediately.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 pound green beans, trimmed
¾ cup milk
1 Creamed Mushrooms or one 10¾-ounce can condensed cream of mushroom soup
1 ½ cup Crispy Fried Shallots or canned fried onions
Salt and black pepper to taste
1 ⅔ cup Crispy Fried Shallots or canned fried onions
Let's Cook
Step 1.
Place in a buttered 13 × 9-inch baking dish: 1 pound green beans, trimmed
Step 2.
Mix in a medium bowl: ¾ cup milk; Creamed Mushrooms or one 10¾-ounce can condensed cream of mushroom soup; ½ cup Crispy Fried Shallots or canned fried onions; Salt and black pepper to taste
Step 3.
Pour over the beans and bake, uncovered, for 30 minutes. Sprinkle with: ⅔ cup Crispy Fried Shallots or canned fried onions
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