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Green Beans With Mushroom-Madeira Sauce

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“Remember the green bean casserole made with nothing but convenience ingredients: frozen or canned green beans, canned cream of mushroom soup and, for the topping, canned fried onions? Here it is again, only fresher and better. From Bon Appetit.”

Ingredients Nutrition


  1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
  2. Add all mushrooms and thyme; saute 5 minutes.
  3. Add 2 tablespoons shallots; saute until mushrooms are tender, about 3 minutes.
  4. Add Madeira and simmer until almost all liquid evaporates, about 2 minutes.
  5. Add cream and simmer until slightly thickened, about 2 minutes.
  6. Set sauce aside.
  7. Cook beans in large pot of boiling salted water until just tender, 5 minutes.
  8. Drain.
  9. Transfer to bowl of ice water; cool.
  10. Drain. (Sauce and beans can be made 6 hours ahead. Cover separately; chill.).
  11. Pour enough oil into large deep saucepan to reach depth of 4 inches.
  12. Heat oil to 350°F
  13. Place 1/4 of leeks in small metal strainer.
  14. Lower strainer into oil; fry until golden, 40 seconds.
  15. Lift strainer from oil.
  16. Drain leeks on paper towels.
  17. Repeat with remaining leeks in 3 more batches.
  18. Season leeks with salt.
  19. Melt 1 tablespoon butter in heavy large skillet over medium heat.
  20. Add beans and remaining 1 tablespoon shallots; toss to heat through.
  21. Season with salt and pepper.
  22. Place beans on platter.
  23. Bring sauce to simmer.
  24. Spoon sauce over beans.
  25. Sprinkle with fried leeks.

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