The Chew: Green Bean Poutine Recipe

The Chew: Green Bean Poutine

While Carla Hall was making her Pan Seared Turkey and Mario Batali was making Sweet and Spicy Butternut Squash, Michael Symon chimed in with a Thanksgiving recipe of his own. Instead of traditional green bean casserole, he shared a recipe for Green Bean Poutine, using homemade mushroom sauce. These certainly aren’t “disco fries” like poutine normally is, but this healthier version is just as tasty and much easier on your waistline!

To get the recipe for Michael’s Green Bean Poutine, click next page.

The Chew: Green Bean Poutine Recipe Ingredients

• 4 tbsp butter – divided
• 3 sprigs sage
• 1 large or 2 small shallots – peeled, sliced
• 1/2 C sherry
• 1 C heavy cream
• 1 1/2 lbs green beans – ends trimmed
• 1 C white cheese curds
• kosher salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 lb shiitake mushrooms – large ones cut into quarters, small ones cut in half
• 6 sprigs thyme
• 2 tbsp all-purpose flour
• 1 C beef stock
• 1/2 tsp Worcestershire sauce
• 2 cloves garlic – smashed
• 1/2 C store-bought fried onions

The Chew: Green Bean Poutine Recipe Directions

1. Preheat the broiler
2. In a large cast iron skillet or ovenproof pan, add the green beans, oil, and garlic, then season with salt and pepper, tossing to coat
3. Put under the broiler for a couple minutes to char
4. Remove, toss the beans, then put under the broiler for a few more minutes to char more, then remove and set aside

For the Mushroom Gravy:

1. In a medium saucepan, add the oil and butter, then put over medium-high heat
2. Once melted, add the mushrooms
3. Use kitchen twine to tie the sage and thyme together, then add it to the pot with the mushrooms
4. Season with pepper and saute until browned, about 8 minutes
5. Season with salt to toaste
6. Add the shallots, season with salt and pepper, and saute until translucent, about 4 more minutes
7. Add the floiur, then stir to evenly coat the veggies, and cook for 3-4 minutes
8. Deglaze the pan with sherry and bring to  simmer
9. Add the stock, Worcestershire sauce, and cream, then bring to a simmer and cook until the sauce is thickened, about 5-10 minutes
10. Season with salt and pepper then remove from the heat and set aside, throwing away the herb bundle

To Finish:

1. Press the beans into an even layer
2. Scatter the cheese curds over the top
3. Pour the mushroom gravy over the top
4. Finish with fried onions scattered over the top