Green Bean Casserole with Scratch-Made Cream of Mushroom

Green bean casserole is kind of the under appreciated older child of the family. It’s the original, it’s done all the heavy lifting, but it’s taken for granted. I decided to make my own cream of mushroom this year to add more flavor to this classic, and honestly, the extra energy was worth it! If you don’t want to stray too far from the classics this season, just trying to add more depth to familiar favorites is a great way to go! Keep reading for a complete list of vendors you could purchased from if you’re in the Houston area!

Here’s a run down of the lovely vendors you can source from to create this recipe!

• 4C Market sells high quality, pasture raised meats, eggs and dairy products. Richer soils, greener pastures, and healthier, happier livestock is what it is all about!  Everyday the 4C Market team are educating themselves and implementing sustainable farming methods in order to heal the land. 

• Erbe Ranch is a family owned farm located in Cat Spring, Texas raising grass-fed beef, pastured poultry and pastured pork. The property has been in Farmer Brian’s family for over one hundred thirty five years.

• Regen Ranch is a woman owned and run ranch in Oakwood, Texas. With the goal of providing clean food, Christine sells grass fed beef & lamb, pasture raised turkey, and farm fresh eggs.

• Synergos Farms is a thriving healthy farm community, synergistically growing food, allowing all things to grow naturally. Located in Santa Fe, Texas, Synergos focuses on regenerative practices that support healthy soil, plants, and animals.

• Lolita Specialty Foods wanted to provide a high-quality specialty sauce that you can add or mix with your food. Wanting to hit on the diversity in Houston, Lolita has refined their sauces for different palates. They now sell 4 core flavors to spice up every meal.

• Wood Duck is an 87 acre farm, located in Cleveland, Texas. They have a thriving CSA program and have been providing healthy produce to the community for years. Wood Duck is actually in the process of fighting a proposed landfill in San Jacinto County, visit this website to learn more about how you can help!

• Plant it Forward works with independent, professional farmers with refugee backgrounds to grow and distribute fresh produce throughout the community. At our market locations we work with farmer Materanya “Pierre” Ruchinagiza, who is originally from the Democratic Republic of Congo. Each market he brings delicious vegetables and good conversation. He’s an amazing asset to the markets and his farming knowledge is invaluable!

• Animal Farm is a working, sustainable permaculture center located 65 miles west of Houston. They are dedicated to producing high quality certified organic vegetables and flowers. They sell at our markets, but also have a wonderful CSA program!

• Verde Greens located in Houston, Texas, uses a combination of hydroponic and no-till soil cultivation methods to produce healthy, nutritious, pesticide- and herbicide-free leafy greens, herbs, and mixed vegetables for the community.

• Sweetwater Farms HTX is a family-owned, urban farm located in Houston, Texas. They are 7 minutes from the loop in the middle of a food desert. It sits on 6 acres of land and is primarily used to teach inner city youth about agriculture through its partnership with TWEF. We grow some of the freshest seasonal veggies! Farm visits are reservation are only!

Ingredients

Recipe specified for a 9x13 casserole dish

* indicates item purchased at the farmers market

*1 lb long green beans (cut the ends off)

*7oz of blue oyster mushrooms (or other preferred variety)

*3 cloves of garlic

*5 Tbsp unsalted butter

*1 cup raw A2 milk

*1 cup of turkey broth

2 Tbsp all purpose flour

½ tsp dijon mustard

2 cups fried onions

½ cup grated parmesan cheese

Salt and pepper to taste

½ tsp Italian seasoning

Method

1. Preheat oven to 375 and pre-grease your casserole dish with olive oil or butter

2. Boil a large pot of water and season with salt. Once at a rolling boil, slowly add green beans to the pot. Let boil for 5 minutes and pour through a colander under cold running water

3. Gently dry off the beens with a towel and add to the casserole dish

4. Heat skillet over medium high heat and melt 2 Tbsp of butter

5. Add mushrooms, minced garlic, and the italian seasoning. Cook for about 5 minutes or until mushrooms have browned slightly

6. Pour the mushrooms into the casserole dish

7. Add 2 - 3 Tbsp of butter to the skillet stirring until melted. Then add 2 Tbsp of flour stirring as you add. Continue to cook and stir for 1-2 minutes until the flour roux slightly darkens and gives off a nutty aroma

8. Add the turkey broth, milk, and dijon mustard to the skillet, whisking until the flour dissolves. Over low heat, let the sauce simmer for 4-5 minutes to thicken (should have similar thickness to alfredo sauce, don’t let it get too thick). Season with salt and pepper to taste

9. Pour the sauce over the green beans and mushrooms in the casserole dish and top with half of your fried onions. Toss to combine and redistribute in the dish evenly. 

10. Top the casserole with the remaining fried onions and parmesan cheese. Bake, uncovered for 20 minutes, and serve warm.

Thank you for following along and supporting local!

xxCB