Friday, March 31, 2023

Green bean and wild mushroom casserole from Opus 9 Steakhouse


4 slices white sandwich bread, each slice torn into quarters

2 tablespoons unsalted butter, softened

¼ teaspoon table salt

teaspoon black pepper

3-4 cups sliced yellow onions

1 cup flour

2 cups buttermilk

1 tablespoon blackening spice

1 quart peanut oil for frying

Beans and Sauce

Table salt

2 pounds trimmed/halved green beans

3 tablespoons unsalted butter

1 pound whatever mushroom you prefer, stems trimmed, sliced into relatively large pieces

3 medium cloves minced garlic

Ground black pepper

3 tablespoons AP flour

1 ½ cups chicken broth

1 ½ cups heavy cream

INSTRUCTIONS (Serves 10 to 12)

  1. TOPPING – Combine buttermilk & blackening spice, soak sliced onions in mixture for a few minutes, then dredge in flour and fry in small batches in peanut oil heated in a dutch oven to 350 degrees. Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs. Transfer to large bowl and toss with onions – set aside.


  1. BEANS AND SAUCE – Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 5 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towels to drain.


  1. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, salt & pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for another minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced – about 10ish minutes. Season with salt and pepper


  1. Add green beans to sauce and stir until evenly coated. Arrange in even layer in a 13-by- 9-inch baking dish. Sprinkle with topping and bake (at 450 degrees in the middle rack of the oven) until top is golden brown and sauce is bubbling around the edges, about 15 minutes. Serve immediately. 

Recipe courtesy Stephen Smith, general manager at Opus 9 Steakhouse and Craft 31.

Joan Quigley
Joan Quigley
Joan Quigley is a former Miami Herald business reporter, a graduate of Columbia Journalism School and an attorney. Her writing has appeared in the Washington Post,, and Talking Points Memo. Her recent book, Just Another Southern Town: Mary Church Terrell and the Struggle for Racial Justice in the Nation’s Capital, was shortlisted for the 2017 Mark Lynton History Prize. Her first book, The Day the Earth Caved In: An American Mining Tragedy, won the 2005 J. Anthony Lukas Work-in-Progress Award.

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