Chinese Long Bean + USA: Chinese Long Bean Casserole

Difficulty:
1/5

Ingredients:

  • 1 pound (454 g) Chinese long beans, halved
  • 2 tablespoons (30 ml) butter
  • 12 ounces (340 g) shiitake mushroom caps, sliced
  • Salt and pepper
  • 2 cloves garlic, minced
  • ¼ teaspoon (1.25 ml) ground nutmeg
  • 2 tablespoons (30 ml) flour
  • 1 cup (240 ml) vegetable stock
  • 1 cup (240 ml) half and half
  • Fried shallots, to garnish

 

 

Method:

Preheat the oven to 400 F (205 C).

 

In a large pot of heavily salted water, blanch the beans until crisp-tender, 4-5 minutes. Transfer immediately to an ice bath and once chilled, drain and set aside on paper towels.

 

Melt the butter in a very large cast-iron skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and cook 4-5 minutes, until the mushrooms are soft.

 

Add the garlic and nutmeg, continue cooking for 1-2 minutes more, until the garlic is aromatic.

 

Sprinkle the flour over the mushrooms and stir to combine. Cook for 1 minute.

 

Stir in the vegetable stock and bring to a simmer. Once simmering, lower the heat to medium and add the half and half. Cook until thickened, stirring often, 6-8 minutes.

 

Stir the long beans into the sauce to combine. Top the mixture with the fried shallots

 

Carefully transfer the skillet to the oven and bake for 3-5 minutes, or until bubbly and the topping has crisped.

 

Allow to cool for 3-5 minutes and serve.