Green Bean Casserole with Porcini Cream

Green Bean Casserole with Porcini Cream

This Thanksgiving we are loving an elevated remake of classic green bean casserole. Thin haricot vert green beans are tossed in a decadent cream sauce, composed of bechamel and Bella Cucina Porcini & Parmesan Pesto. The nutty and earthy notes of porcini mushrooms gives this dish a depth of flavor above that of your traditional cream of mushroom soup. Topped with freshly fried shallots and served in a tagine, this side dish will surely stand out on your holiday table.



4 shallots, thinly sliced
6 Tablespoons flour, divided
2 Tablespoons panko breadcrumbs
1 tsp Bella Cucina Porcini & Parsley Savory Salt 
vegetable oil, for frying
2 lbs haricot vert, ends removed
3 Tablespoons unsalted butter  
3 Tablespoons flour
1 c chicken or vegetable stock
1 c heavy cream
1 6oz jar Bella Cucina Porcini & Parmesan Pesto


PREPARATION: Preheat oven to 400F

Toss shallots with 3 Tablespoons flour and panko breadcrumbs to coat. Heat oil in a saucepan until sizzling. Fry shallots in two batches until crisp, about 5 minutes per batch. Using a spider skimmer, transfer to paper towels and season with Bella Cucina Porcini & Parsley Savory Salt

Blanch haricot vert or green beans in salted, boiling water for about 5-6 minutes until softened. Transfer to an ice bath to cool. 

In a saucepan, melt butter. Whisk in flour until smooth. Gradually add stock and cream, half a cup at a time, whisking constantly until thickened. Remove from heat and stir in Bella Cucina Porcini & Parmesan Pesto. Toss drained green beans with cream sauce. 

In a baking dish or tagine, layer green beans with crispy shallots. Transfer to oven and bake for 15-20 minutes until bubbly. 

Buon appetito! 

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