Black Truffle Green Bean Casserole

Elevate your Thanksgiving with a homemade green bean casserole that rivals restaurant quality. Creamy mushroom sauce is enhanced with Black Truffle Infused Olive Oil and Black Truffle Dark Balsamic for deep, earthy umami flavors. Crispy onions are seasoned with Black Truffle Sea Salt, perfectly complementing tender-crisp green beans and mushrooms for a side dish your guests will remember.

Ingredients: 

Crispy Onion Topping: 

2 large yellow onions, peeled and thinly sliced 

¼ cup heavy cream 

½ cup all-purpose flour 

¼ cup seasoned breadcrumbs 

½ teaspoon Black Truffle Sea Salt 

Extra Virgin Olive Oil (Arbequina or Picual) 

Green Bean Casserole: 

Fleur de Sel 

3 pounds fresh green beans 

3 tablespoons Extra Virgin Olive Oil (Arbequina or Picual) 

1 pound baby portabella mushrooms, coarse chopped 

3 garlic cloves, peeled and minced 

4 tablespoons all-purpose flour 

1 cup vegetable broth 

2 cups heavy cream 

2 teaspoons Black Truffle Infused Olive Oil 

2 teaspoon Black Truffle Dark Balsamic Vinegar 

1 teaspoon Fleur de Sel 

1 teaspoon fresh thyme, chopped 

Directions:

Toss thinly sliced onions with cream, then coat them in a mixture of flour, breadcrumbs, and truffle salt. Fry the onions in small batches in olive oil heated to 350°F until golden and crisp, then drain on paper towels. Meanwhile, cook green beans in generously salted boiling water for 2 to 3 minutes until bright green and slightly tender, then shock in ice water and pat dry. For the sauce, sauté mushrooms in extra virgin olive oil until golden and most of their liquid has evaporated, then add garlic for another minute. Stir in the flour, then whisk in the broth, cream,  Black Truffle Infused Olive Oil, and Black Truffle Balsamic, and simmer until the sauce thickens. Season with salt and thyme. Preheat the oven to 400°F and layer half the green beans in a casserole dish, then top with half the sauce; repeat. Bake uncovered for 20 minutes until the beans are tender and the sauce is bubbly, then top with the fried onions and bake for five more minutes. Let rest 5 minutes before serving.