Green Bean Gratin
Ingredients
- For the beans
- 1 kilogram Green beans
- 500 grams mixed Mushrooms (Button mushrooms, oyster mushrooms, morels)
- 2 Tbsps butter
- 100 grams cheese cracker
- For the bechamel sauce
- 30 grams butter
- 1 small onion
- 30 grams Pastry flour
- 250 milliliters Broth
- 250 milliliters milk
- salt
- Spices (your choice)
- 3 Tbsps Whipped cream
- 1 egg yolk
- Also
- 200 grams Mozzarella (grated)
- 50 grams Parmesan (finely grated)
Preparation steps
For the bechamel sauce, peel the onion, cut in half and cut into small cubes. Sauté onion in butter. Whisk in flour and cook until golden, pour in a little broth and milk and continue whisking until thickened. Whisk in the remaining liquid and bring to a boil. Season to taste. Whisk a little of the sauce into egg yolk, then pour yolk into the sauce and cook until thickened.
For the beans, trim beans, remove strings and blanch in plenty of salted water for 5 minutes. Drain and rinse in cold water.
Trim the mushrooms, slice and sauté in butter. Mix the mozzarella with the sauce.
Crumble the crackers. Mix roughly 2/3 with the beans and place with the sauce in a baking dish. Bake in the preheated oven at 200°C (approximately 400°F) for 20-25 minutes. Cover with aluminum foil if the top browns too quickly.
Take the finished dish from the oven and serve sprinkled with the remaining cracking and the Parmesan.
