Green Bean and Mushroom Casserole with Crispy Fried Onions

epicurious.com

Jade510

subheading: For the casserole:

2 pounds mixed wild mushrooms, trimmed, halved or quartered if large (about ½" pieces)

4 sprigs thyme, divided

¼ cup extra-virgin olive oil

Kosher salt, freshly ground pepper

2 pounds green beans (preferably haricots verts), trimmed, cut in half on the diagonal

2 tablespoons unsalted butter

⅓ cup finely chopped red onion

2 large garlic cloves, very thinly sliced

2 tablespoons all-purpose flour

2 cups heavy cream, divided

1 cup low-sodium chicken or vegetable broth

2 dried bay leaves

1 ½ teaspoons finely grated lemon zest (from 1 medium lemon)

subheading: For the fried onion topping:

Canola or vegetable oil (for frying)

½ cup fine-grind cornmeal

2 tablespoons cornstarch

1 ½ teaspoons paprika

1 teaspoon ground coriander

1 teaspoon ground cumin

1 medium red onion, thinly sliced into ⅛" rings crosswise with a mandoline or very sharp knife, separated into rings

Kosher salt, freshly ground pepper

subheading: Special Equipment:

A 3-quart (13x9") baking dish

Directions at epicurious.com

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