Umamilicious Green Bean Casserole Recipe from Michelle Bernstein

For our Thanksgiving menus this year, we decided to call in some ringers—fantastic chefs from different corners of the country, with very different takes on American cuisine. We’re proud to share with you updated traditionalist recipes from Michael Anthony of New York City’s Gramercy Tavern, Latin-Jewish flavors from Michelle Bernstein of Miami’s Michy’s, and the tricked-out hackers’ Thanksgiving from Anthony Myint and Karen Leibowitz of San Francisco’s Mission Street Food. Plus, special guest appearances from Nathan Myhrvold and the Modernist Cuisine team, in case your holidays won’t be complete without some carbonated cranberries. Special thanks to Fishs Eddy for the awesome props and Saipua for the stunning flowers. Enjoy! – Ed.

To make super-creamy green beans, start by putting together a quick mushroom-and-ham base and use it to coat the beans before they go in the oven. With a crisp, lemon-kissed breadcrumb topping, this umami-rich casserole isn’t your Aunt Edna’s.

Umamilicious Green Bean Casserole
Michelle Bernstein, Michy’s
Serves 8-10

2 tablespoons olive oil
2 tablespoons butter
1 bulb fennel, cut into ½” dice
1 yellow onion, peeled and diced
3 cloves garlic, finely chopped
½ pound shiitake mushrooms, thinly sliced
8 ounces chicken broth
1 pound green beans
¼ pound jamón Serrano, thinly sliced and julienned (or substitute prosciutto)
¾ cup crème fraiche
2 tablespoons Italian parsley, chopped fine
2 tablespoons tarragon, chopped fine
Salt and pepper, to taste
 
For the topping
1 cup breadcrumbs
2 tablespoons olive oil
Zest of 1 lemon
Salt and pepper, to taste

1. Preheat oven to 400°F.Blanch the beans in salted boiling water for 2 minutes, then drain and place into an ice bath for 2 minutes. Drain again, and set aside.
2. Heat the olive oil and butter in a large sauté pan on medium heat, until the butter begins to foam. Add the fennel and onion cook for about 8 minutes, stirring occasionally, until soft and beginning to turn golden brown.
3. Add the garlic and stir for a couple of minutes, until aromatic. Add the mushrooms, stirring for about 5 minutes, then add the chicken broth. Bring to a boil, and reduce the heat to a simmer.
4. Simmer for 2 minutes then add the green beans, jamón Serrano, crème fraiche, and salt and pepper, to taste. Pour out into a casserole dish and bake in the oven for 8-10 minutes until hot and golden brown on top.
5. Meanwhile, heat the 2 tablespoons olive oil in a saute pan over low heat. Add the crumbs and lemon zest and cook, stirring constantly, until fragrant and crisp, about 5 minutes. Remove from heat and season with salt and pepper to taste. When beans are ready, top with crumbs and serve.

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