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“Green Bean Casserole” with Shiitake Mushrooms and Pecorino Romano
Chefs Rachel Yang and Seif Chirchi of Joule – Seattle, WA
Adapted by StarChefs.com
February 2009
Yield:1 3x5 casserole dish

1 tablespoon butter
1 tablespoon all-purpose flour
1 cup heavy cream
Salt and pepper
1 shallot, thinly sliced
½ cup extra virgin olive oil
1 cup panko bread crumbs
2 tablespoons grated Pecorino Romano
1 cup stemmed, sliced shiitake mushrooms
1 tablespoon canola-olive oil blend
1 teaspoon sherry vinegar
2 cups shelled edamame
1 tablespoon chopped fresh parsley

To Assemble and Serve:
2 rose petals

Melt butter in a small pot. Add the flour and mix well to make a blond roux. Add the heavy cream and cook it until it’s thickened. Season with salt and pepper.

Sweat the shallot in the extra virgin olive oil until translucent. Take it off the heat and cool. Stir in the panko and Pecorino Romano.

Sauté the shiitakes in a hot pan with the canola-olive oil blend. Season with salt and pepper. Add the sherry vinegar when the mushrooms are nicely browned, and then the edamame, parsley, and cream béchamel. Season with salt and pepper.

To Assemble and Serve:
Pour the mushroom and bean mixture into a 3-inch x 5-inch casserole dish. Top it off with the panko and cheese mixture. Brown it in broiler for about 10 minutes or until it has a nice golden brown color. Serve immediately.