Mushroom and Green Bean Casserole

Ingredients

• 3 old bread rolls (or breadcrumbs)
• 100 g penne pasta (cooked and cut into small pieces)
• 1 clove garlic (crushed)
• 600 g green beans
• 350 g Mushrooms
• 2 shallots (finely chopped)
• 1 Tbsp clarified butter
• 100 ml vegetable stock
• 3 tbsp crème fraîche
• Salt
• freshly ground pepper
• freshly grated nutmeg
• 0.5 tsp porcini mushroom powder

Instructions

1. 1.

   Preheat the oven to 250 °C. Trim, wash, and cut the green beans into 2–3 cm pieces; blanch in boiling salted water for about 7–8 minutes. Clean and slice the mushrooms.

2. 2.

   Heat the clarified butter in a pan and gently sauté the shallots. Add the mushrooms and cook over medium heat. Stir in the porcini mushroom powder, pour in the vegetable stock, and bring to a boil briefly. Mix in the crème fraîche and reduce the liquid to about two‑thirds.

3. 3.

   Add the green beans. Season with salt, pepper, and nutmeg, then transfer to a baking dish. Grate the bread rolls and mix with the crushed garlic; toss the penne pasta in this mixture and season with salt and pepper. Spread the mixture over the vegetables. Bake in the hot oven for 20–25 minutes until golden brown.