What you’ll need
1 1/2 to 2 pounds Green beans
8 ounces baby Bella Mushrooms
1 to 2 Large yellow onions
Whole milk
Buttermilk
1 Large egg
Salted butter
All purpose flour
Panko bread crumbs
48 fl ounces Canola oil
Seasonings
Salt
Tony Chachere’s Creole seasoning
Chef Paul Prudhomme’s Vegetable magic
Chef Paul Prudhomme’s Poultry magic (Optional)
Onion powder
Garlic powder
Cayenne pepper
Preparation of ingredients
Step 1- Chop ends of Green beans. Chop Green beans into 1 1/2 inch long pieces.
Step 2- Add chopped green beans into a strainer. Rinse thoroughly with cold water.
Step 3- Add Baby Bella mushrooms into a strainer. Rinse with cold water.
Step 4- Chop 1 yellow onion into 1/3 of an inch slices. Cut each slice of onion if half. Pieces of onion should separate easily.
Cooking the Green beans
Preheat fire to medium high heat.
Step 5- Add 1 1/2 Quarts water, 1/2 teaspoon salt, 1 Teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul’s Vegetable magic, 1/2 Teaspoon Chef Paul’s Poultry magic (Optional), 1 teaspoon of Onion powder and 1 teaspoon garlic powder. Stir all ingredients together. Let it come to a simmer.
Step 6- Add chopped Green beans. Stir all ingredients together. Let simmer for 5 minutes.
Step 7- Add Green beans into an ice water bath (1 1/2 quarts water with some ice into a large bowl.) Let sit until it is ready to be added into mushroom soup.
Making the cream of mushroom soup
Preheat fire to medium high heat.
Step 8- Add 2 tablespoons salted butter into a large sauce pan. Let butter melt.
Step 9- Add 2 tablespoons All purpose flour. Stir continuously for 1 minute. Add 8 ounces sliced mushrooms. Stir continuously for 4 minutes.
Step 10- Add 1 1/2 cups whole milk, 1/4 teaspoon salt, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s Vegetable magic, 1/2 teaspoon Chef Paul’s Poultry magic (Optional) 1 teaspoons Onion powder, 1 teaspoon Garlic powder and 1/2 teaspoon Cayenne pepper. Stir all ingredients for 1 minute. Let simmer for 5 minutes.
Step 11- Add Green beans. Stir all ingredients together. Let simmer for 2 minutes. Turn fire off and set aside.
Preparing and frying the Onions.
Preheat fire to medium high heat.
Step 12- Add 48 ounces canola oil into a medium sized pot. Let oil get hot for 12 minutes. If you are using a deep fryer preheat to 350 degrees. Let get hot for 12 minutes.
Step 12- Add 1 1/2 cups All purpose flour, 1 teaspoon salt, 1 teaspoon Tony Chachere’s Creole seasoning, 1 teaspoon Chef Paul’s Vegetable magic, 1/2 teaspoon Chef Paul’s Poultry magic (Optional), 1 1/2 teaspoons onion powder, 1 1/2 teaspoons garlic powder and 1/2 teaspoon Cayenne pepper into a medium sized bowl. Stir all ingredients together.
Step 13- Add 3/4 Cup whole milk, 2/3 cup buttermilk, and 1 large egg. Stir all ingredients with a whisk until creamy and smooth.
Step 14- Add 8 ounces of Panko bread crumbs and 1/2 teaspoon salt into a large bowl. Stir all ingredients together.
Step 15-Add a small amount of onion pieces into liquid batter. Lightly Coat the liquid batter on to each piece of onion. Transfer onion pieces into Panko bread crumbs. Cover bowl with lid and shake bowl.
Step 16- Add breaded pieces of onion into hot oil. Let fry for 4 minutes. Remove onion pieces from hot oil and place on to a serving dish lined with napkins.
Baking your Green bean casserole.
Lightly butter the bottom and sides of your baking pan.
Preheat oven to 350 degrees.
Step 17- Add Green bean filling into prepared baking pan. Spread around as evenly as possible. Add fried onions on top of filling. Place into a preheated 350 degree oven for 15 minutes. Remove Green bean casserole out of oven. Let cool for 5 minutes before serving.
