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“An updated version of the '50s classic. In his restaurant, Brooklyn Star in Williamsburg, Brooklyn, chef Joaquin Baca serves this still sizzling, in individual cast iron skillets, straight from his brick oven. His philosophy is to never serve food from cans, that you can make yourself.”
1hr 10mins

Ingredients Nutrition


  1. In a food processor, combine half of the mushrooms and both onions; process t form a paste and set aside.
  2. Melt the butter, over medium heat, in a large saucepan; add remaining mushrooms, stir, increase heat a bit and saute until mushrooms release their juice and begin to brown on the edges.
  3. Add garlic and thyme, stir about 30 seconds, then add mushroom/onion paste, reduce heat to medium low, cook, stirring, 10 to 15 minutes.
  4. Add cream and stock, season with salt and pepper.
  5. Prepare an ice water bath (large bowl of iced water) and bring a large pot of water to a boil.
  6. Blanch green beans in the boiling water until bright green and barely tender, about a minute; drain and transfer beans to ice water bath.
  7. Drain beans and add to a large mixing bowl; stir in mushrooms, almonds, and 1/4 cup bread crumbs.
  8. Preheat oven to 350 degrees F.
  9. Transfer to a 9 x 12 inch baking dish; pat down and level out.
  10. Sprinkle with remaining breadcrumbs, then bake, uncovered, until lightly browned, about 35 minutes.
  11. Meanwhile, prepare the garnish by heating the oil in a small skillet until it simmers.
  12. In a mixing bowl, season the flour lightly with salt and pepper; add sliced pearl onions and toss to coat.
  13. Fry onions in skillet until golden, about 30 to 45 seconds; drain on paper toweling.
  14. Sprinkle fried onions over casserole once removed from oven.

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