Slow-Cooker Green Bean Casserole
From Anna Monette Roberts, POPSUGAR Food
Ingredients
- 2 tablespoons ghee
9 ounces brown cremini mushrooms, cut into fourths
2 oyster mushrooms, shredded into 1-inch pieces
1 tablespoon flour
1 tablespoon sherry vinegar
1 cup vegetable broth
Salt, to taste
1 pound green beans
2 tablespoons heavy whipping cream
1 cup plus 1/4 cup fried onion pieces, divided
1/4 cup shredded parmesan
Directions
- Heat a cast-iron pan on medium high. Melt ghee and sauté cremini mushrooms until they are wilted. Add oyster mushrooms, and sauté, stirring infrequently, until they are brown and pan is dry. Stir in flour and cook, stirring constantly until flour is slightly browned, scraping up from the bottom of the pan. Add sherry vinegar and stir. Add vegetable broth, a little at a time, stirring constantly. Allow to cook until mixture thickens. Salt to taste.
- Pour into slow cooker with green beans. Cover and cook on high until beans are tender and warm throughout, about 1 1/2 hours (or on low for 3 1/2 hours). Stir in heavy whipping cream and 1/4 cup fried onion pieces. Sprinkle parmesan, then 1 cup fried onion pieces on top. Cover and cook for another 30 minutes or until cheese has melted on top. Serve immediately or turn setting to "warm" and serve when convenient.
Information
- Category
- Side Dishes, Greens
- Cuisine
- North American
- Yield
- Serves 6-8