I hate green bean casserole for Thanksgiving. It is too mushy and the flavors are never bold enough. I took the same main ingredients and made this great gourmet alternative. Thanks to my dad for the never ending stash of morrells.
Morrells and Haricot Vert
1 cup dried morrells
½ rose wine
1 cup diced pancetta
1 tablespoon olive oil
8 oz sliced baby bella or button mushrooms
1 teaspoon thyme
2 cloves garlic, minced
haricort vert or green beans
salt and pepper
Cook the morrells and a pinch of salt in the wine and enough water to cover on medium heat until the liquid is basically evaporated.
In a large pan, cool the pancetta in the olive oil on medium high heat until the pancetta is golden brown. Add the sliced mushrooms, thyme, garlic and salt and pepper. Sautee until the mushrooms caramelize and there is no liquid in the pan. Add the morrells and stir to combine.
Boil a large pot of salted water and blanch the beans for about 5 minutes until they turn a bright green but don’t get soft. Add the drained beans to the mushrooms, drizzle with the truffle oil and more salt and pepper. Sautee the vegetables for just a few minutes on medium heat. Taste and adjust the salt and pepper as necessary.