Green Bean Casserole with Wild Mushrooms

Ingredients:

• 4 tablespoons unsalted butter
• 1 large white onion, diced
• 4 cloves garlic, crushed
• 900 g green beans, cut in half (remove ends)
• 450 g mixed wild mushrooms, such as chanterelles, oyster mushrooms, or funnel mushrooms, torn
• 1/4 cup bourbon
• 2 tbsp. flour
• 2 cups heavy cream
• 2 tablespoons fresh thyme, chopped
• 0.5 cup panko breadcrumbs
• 2 tbsp truffle oil
• 1 fresh black truffle
• 100 g chopped fresh parsley
• Special equipment: truffle cutting knife

Preparation:

1. Preheat oven to 190°C.
2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the onion and garlic. Add the green beans and sliced ​​mushrooms and cook, stirring, for 5 minutes.
3. Add the bourbon to the pan and stir. Add the flour, cream, thyme, and the remaining 2 tablespoons of butter. Increase the heat to a simmer and cook until the sauce thickens. Season with salt and pepper and transfer to an 8-inch baking dish. Mix well. panko breadcrumbs In a small bowl, combine the truffle oil and drizzle the mixture over the casserole. Bake until golden brown on top, about 30 minutes.
4. Let the casserole rest for 20 minutes. Sprinkle with shaved truffle and parsley before serving.