Chili Crisp Green Bean Casserole
A vibrant, umami-packed twist on the classic comfort bake, featuring tender-crisp green beans and earthy mushrooms in a rich, savory cream sauce spiked with spicy chili crisp, topped with crunchy fried shallots and golden panko.
Ingredients
- •1.5 lb fresh green beans, trimmed and cut into 2-inch pieces
- •2 tablespoon unsalted butter
- •10 oz mixed mushrooms (cremini and shiitake), sliced
- •1 large shallot, finely diced
- •4 cloves garlic, minced
- •1 teaspoon fresh ginger, finely grated
- •2 tablespoon all-purpose flour
- •1 cup vegetable broth
- •0.75 cup heavy cream
- •1.5 tablespoon soy sauce
- •3 tablespoon chili crisp (such as Lao Gan Ma), divided
- •1 cup crispy fried shallots or french fried onions
- •0.5 cup panko breadcrumbs
- •1 teaspoon toasted sesame oil
- •2 scallions, thinly sliced
- • to taste kosher salt
- • to taste black pepper, freshly ground
Instructions
- 1.
Preheat the oven to 375°F (190°C) and lightly grease an 8x8-inch or 2-quart baking dish.
- 2.
Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and blanch for 4 to 5 minutes until bright green and crisp-tender. Immediately transfer them to an ice water bath to stop the cooking, then drain well and pat thoroughly dry with a clean kitchen towel.
- 3.
Melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook without stirring for 3 minutes to develop deep browning, then sauté for another 3 to 4 minutes until tender.
- 4.
Add the diced shallot, minced garlic, and grated ginger to the mushrooms. Cook for 1 to 2 minutes until fragrant.
- 5.
Sprinkle the all-purpose flour evenly over the mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste.
- 6.
Slowly pour in the vegetable broth while whisking to prevent lumps, then whisk in the heavy cream, soy sauce, and 2 tablespoons of the chili crisp. Bring to a gentle simmer and cook for 3 to 5 minutes until the sauce is thick and glossy. Season with a pinch of kosher salt and freshly ground black pepper to taste.
- 7.
Fold the blanched green beans into the sauce until evenly coated, then transfer the entire mixture into the prepared baking dish.
- 8.
In a small bowl, combine the crispy fried shallots, panko breadcrumbs, sesame oil, and the remaining 1 tablespoon of chili crisp, tossing until the crumbs are evenly coated in the aromatic chili oil.
- 9.
Scatter the crispy topping mixture evenly over the casserole.
- 10.
Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the topping is deeply golden and crispy.
- 11.
Let cool for 5 minutes, garnish with sliced scallions and an extra drizzle of chili oil if desired, and serve warm.
Tips
- 💡Ensure green beans are thoroughly patted dry after blanching so excess water does not dilute the rich cream sauce.
- 💡For extra heat, spoon additional spicy chili crisp directly over individual portions when serving.
- 💡You can assemble the mushroom and green bean base up to 24 hours in advance; simply keep the crispy crumb topping separate and add it right before baking.
Recipe from TheCookbook.ai
Created by Basil Roux