green bean “casserole” en papillote

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Fresh green beans and chanterelle mushrooms baked in parchment with garlic and fresh herbs. Dusted with parmesan, dabbed with butter, and drizzled with a touch of cream and white wine.

I love it when a plan comes together.

I came up with this idea while fighting my way through the pre-Thanksgiving crowds at the grocery store this morning. A riff on the classic green bean casserole but something far enough removed that you could serve it on another day of the year. I also wanted something that can be assembled ahead of time- though I don’t think I’d want to make these packets for a crowd of more than eight- and then thrown in the oven right as everything else is coming together.

I’ve tasted success and for that I am thankful.

The resulting sauce is just creamy enough to feel comforting but still light enough that it doesn’t overwhelm. And it’s hard to go wrong with chanterelles- green beans are another story: I have gone wrong with green beans. These were good. I made up one packet to photograph in the daylight but as I type this I find myself wanting more. I’m suddenly really looking forward to dinner tonight.

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green bean “casserole” en papillote

Fresh green beans and chanterelle mushrooms baked in parchment with garlic and fresh herbs. Dusted with parmesan, dabbed with butter, and drizzled with a touch of cream and white wine. 4 servings Can be assembled up to two hours ahead, bake immediately before serving.

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Ingredients

  

1x2x3x

• about ¾ pound prepared fresh green beans I used seven green beans per packet
• 1/3 pound chanterelle mushrooms free of dirt and coarsely chopped criminis could be substituted in a pinch or if the price per pound for chanterelles makes you die a little inside
• 3 cloves minced garlic
• 4 sprigs each sage rosemary, and thyme (parsley would work here too, not just lyrically)
• 4 pats of butter
• 4 TBS half and half or heavy cream
• 4 TBS dry white wine
• shredded parmesan to taste I used about a TBS per packet
• salt and pepper to taste

Instructions

 

• Pre-heat oven to 400 F
• Tie fresh herbs together into bouquets with food safe twine
• Tear off four sheets of parchment paper about 8-10 inches long
• Assemble each packet with one quarter of the mushrooms, green beans, garlic, butter, and herb bouquets, starting with the mushrooms and building up in order.
• Season as desired with salt and pepper. Top with a bit of fresh grated parmesan and then the ½ & ½ and white wine.
• Fold each packet to completely enclose.
• Bake for 20-25 minutes.
• Packets will stay hot for several minutes but serve as soon as possible after removing from the oven, having each guest open their own packet.

Notes

These would also be wonderful with a bit of diced ham or prosciutto.

Make your life easier and assemble this family style - but watch out for squabbles when guests scramble for more.

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