Recipe - Green Bean And Wild Mushroom Casserole

3 cup Milk
Bay leaf
4 tablespoon Unsalted butter
One fourth cup Flour
One fourth teaspoon Dijon mustard
Freshly grated nutmeg
Salt and pepper
1 cup White cheddar cheese; grated
1 One half cup Green beans blanched; in 2"
pieces
3 cup Assorted wild mushrooms;
cut or sliced up (such as portobello,
shiitake or cremini)
One half cup Freshly grated parmesan
cheese
One half cup Buttered bread crumbs

Make sauce: In a saucepan scald milk and bay leaf. In another saucepan,
melt butter over medium heat. Add flour and cook, whisking constantly, 2
minutes.

Remove bay leaf from milk and slowly pour into butterflour mixture,
whisking constantly. Season to taste with mustard, nutmeg, salt and pepper.
Cook, stirring occasionally, until thickened, about 5 minutes. Remove from
heat and add cheddar, stirring until melted and smooth.

Heat oven to 350 degrees. Fold green beans and mushrooms into sauce, then
transfer to a buttered casserole. Sprinkle top with Parmesan and buttered
bread crumbs. Bake 50 minutes, or until casserole is bubbly and topping is
lightly browned.

Notes: Thanksgiving Special with Drew Nieporent

Recipe by: TVFN Show #TGSP94

Posted to MCRecipe Digest V1 #921 by Sue suechef@sover.net on Nov 23,
1997