The Food Lab: Better Home Cooking Through Science

(Nandana) #1
simmer,  and     cook,   whisking,   until   the     mixture     has     a
consistency somewhere between pancake batter and
heavy cream, about 5 minutes. Season to taste with salt
and pepper and set aside.



  1.  Adjust   an  oven    rack    to  the     lower-middle    position    and

    preheat the oven to 350°F. Bring 4 quarts water and ¼
    cup kosher salt to boil in a Dutch oven over high heat.
    Fill a large bowl with 4 cups ice cubes and 2 quarts
    water. Add the green beans to the boiling water and cook
    until tender but still green, about 7 minutes. Drain and
    immediately transfer to the ice water to cool completely;
    drain well.



  2. Combine the green beans, mushroom sauce, and 1 cup
    of the fried shallots in a bowl. Transfer to a 9-by-13-inch
    rectangular casserole or 10-by-14-inch oval casserole.
    Bake until hot and bubbly, 15 to 20 minutes. Top with
    the remaining fried shallots and serve.

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