Roasted green beans with creamy mushrooms bring the essence of a classic harvest side dish to a Sleepy Hollow inspired feast, where familiar autumn flavours meet an elegant twist.
A Sleepy Hollow Feast
As the last days of summer fade and fall begins, it’s the perfect time of year for a journey to Sleepy Hollow for a fall feast. Washington Irving’s short story, The Legend of Sleepy Hollow, is a true celebration of autumnal food and feasting. The central character, Ichabod Crane, a bumbling schoolteacher in Sleepy Hollow, is simultaneously terrified by tales of the headless horseman and easily distracted by the rich bounty of autumn’s harvest and its promise of a delicious meal. As a result, the descriptions of abundant golden crops and lavish autumnal meals are endlessly woven throughout this mysterious American gothic tale.
A vegetable side dish
Among the plentiful harvest tables of Sleepy Hollow’s residents, Ichabod Crane is not one to shy away from feasting. With eyes as hungry as his stomach, Ichabod happily indulges in the abundant dishes on offer, from roasted meats to earthy vegetables. Inspired by the classic green bean casserole, these roasted beans are topped with a creamy mushroom sauce and a pile of crunchy golden onions. With familiar flavours and an elegant appearance, these savoury green beans are just the kind of rich autumn side dish we would expect to see at one of the festive gatherings where Ichabod indulges in a feast.
Ingredients
Green Beans: Trim the stem ends of the green beans before cooking. The beans can be steamed or boiled instead of roasting if you prefer.
Mushrooms: I recommend using cremini or brown mushrooms. Sometimes called baby portobellos, cremini mushrooms are simply a younger version of portobello mushrooms. They have more flavour and a firmer texture than white button mushrooms making them ideal to use in a sauce. Feel free to substitute with your favourite mushroom instead.
Onions: Use a large yellow or sweet onion. One onion is all that’s needed and will make a large amount of crispy onions. They will keep in an air tight container on the counter for 2 to 3 days.
How to Make Roasted Green Beans with Creamy Mushrooms and Crispy Onions
Make the crispy onions
Peel and thinly slice the onion. Use a mandolin to get uniformly thin slices. You can either leave the onion rings whole are cut them in half to create strings. Transfer the sliced onions to a bowl and separate the layers. Pour the buttermilk over the onions, pressing down to fully submerge the onion. Let sit while the oil preheats.
Add 2 inches of vegetable oil to a deep, medium saucepan. Place over medium high heat and bring up to 350°F. Meanwhile, combine the flour, seasonings, salt, and pepper in a shallow dish. Stir to combine.
Line a baking sheet with a rack or paper towel and set aside. When ready to fry, lift a third of the onion slices out of the buttermilk, shaking off the excess. Add to the flour and toss to evenly coat. use your fingers break the onion strings apart and shake off any excess flour.
Carefully add the coated onion strings to the hot oil – the oil will bubble up once the onions are added. Use a slotted spoon to stir the onion strings occasionally. Fry the onions for about 5 to 7 minutes until the onion strings are golden brown. Use a slotted spoon to transfer the crispy onions to the prepared baking sheet to drain. Sprinkle with kosher salt. Repeat two more times. The onions can be made ahead of time and will keep in an air tight container for 2 to 3 days at room temperature.
Roast the green beans
Preheat the oven to 400°F. Trim the stem end from the green beans. Transfer to a baking sheet and drizzle with olive oil. Season with kosher salt and pepper and toss to coat. Roast for 20 to 25 minutes until tender.
Make the mushroom sauce
Finely dice the shallot and mince the fresh garlic. Slice the mushrooms and set aside. Place a large skillet over medium heat and add a tablespoon each of olive oil and butter. Add the shallots and sauté until the shallots are softened and translucent, about 2 to 3 minutes. When softened, add the sliced cremini mushrooms. Season with some kosher salt and sauté until the mushrooms are tender, about 5 minutes.
When the mushrooms are fully cooked and beginning to brown on the edges, add the minced garlic and thyme. Cook for another minute until the garlic is fragrant. Add the chicken broth and heavy cream along with the Dijon mustard Worcestershire sauce, kosher salt, and pepper. Bring the sauce back up to a simmer and let cook on low for 2 to 3 minutes.
To thicken the sauce, make a slurry by combining the cornstarch and water in a small bowl or cup. Add the slurry to the sauce and quickly stir to combine. Simmer the sauce until it thickens.
Serve the Roasted Green Beans with Creamy Mushrooms and Crispy Onions
To serve, arrange the green beans on a serving platter. Spoon the mushroom sauce over the beans and top with a pile of crispy onions. Enjoy!
