Graham Elliot uses roasted oyster mushrooms in place of cream of mushroom soup, packing in lots of flavor and zero guilt.
- 3 tablespoons olive oil, divided
- 1 pound Portobello mushrooms, cleaned and diced
- 4 shallots plus 1 minced
- 1 clove garlic, minced
- 1 cup low-sodium chicken broth
- Salt and pepper, to taste
- 1/2 pound wild mushroom
- 2 pounds blanched green beans
In a saucepan over medium heat, warm 1 tablespoon olive oil and sauté diced mushrooms for 2 minutes. Add minced shallot and garlic. Sauté an additional minute. Add chicken broth, salt and pepper, and simmer over low heat until mushrooms are soft. Once softened, place mixture in a blender and purée until smooth. Set aside.
While mushrooms are simmering, slice tops and bottoms off of remaining shallots; peel them and cut into 1/4-inch slices. Toss in 1 tablespoon olive oil, salt and pepper. Roast in oven at 375°F until soft and golden. Set aside to cool.
In a separate pan, warm remaining olive oil and sauté wild mushroom with salt and pepper until just tender. Set aside. In a bowl, toss together green beans, mushroom purée, and wild mushrooms; season. Once fully mixed, place in a casserole dish. Take roasted shallots and separate rings; place on top of casserole. Place casserole in oven at 425°F to warm through, about 15 minutes. Serve.