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.
green bean “casserole” en papillote
- 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
- 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.