Green Bean and Mushroom Gratin
This French-inspired dish is a more grown-up version of the old favorite green bean and cream of mushroom soup casserole.
1 pound (500 g) green beans, topped and tailed and cut into bite-sized lengths
2 tablespoons butter plus a little extra for greasing the baking pan
3 shallots or 1 medium-small red onion, peeled and minced
Â½ pound (8 ounces/250 g) button mushrooms, washed, trimmed and sliced
1 cup (250 ml) sour cream or crÃ¨me fraÃ®che
Â½ cup (125 ml) grated cheese, preferably Swiss or Gruyere
Finely chopped parsley for garnish
Salt and pepper to taste
Preheat the broiler.
Cook the green beans in boiling salted water until tender, but not limp – about 5 minutes. Drain well.
In a large skillet, heat the butter until foamy. Add the shallots and sautÃ© until tender and translucent. Add the sliced mushrooms and sautÃ© for another minute or two.
Add the beans and the sour cream to the skillet and toss together with the shallots and mushrooms.
Spread the cooked vegetables in an greased, oven-proof baking dish. Season with salt and pepper to taste. Sprinkle the parsley evenly over the vegetables and top with the grated cheese.
Heat under the broiler until the cheese is golden brown and bubbly.