SOMA Living November 2025

RECIPE OF THE MONTH

GREEN BEAN CASSEROLE Prep Time: 30 mins • Baking Time: 45 mins Servings: 8 This is not your grandma’s green bean casserole! Inspired by the casserole of my youth, but reimagined with fresh green beans, roasted wild mushrooms, creamy béchamel sauce, and a crispy shallot topping. This will become your favorite Thanksgiving side!

INSTRUCTIONS

Make the Casserole 1. Spray a 13 x 9 inch baking pan with cooking spray. 2. Remove from the béchamel sauce from the heat and combine beans, mushrooms, and béchamel sauce in a large bowl. 3. Bake (at 375 degrees) for about 20 minutes Shallot Topping

Green Beans Bring a pot of salted water to a boil and add beans. Boil about 5 minutes. Beans go into an ice bath, remove when cooled. Spread beans on paper towels to dry. Roasted Mushrooms 1. Preheat oven to 425 degrees. Line a baking sheet with nonstick foil or parchment paper. 2. Spread sliced mushrooms and thyme onto the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. 3. Roast about 15 minutes or until golden brown. • Reduce oven temperature to 375 degrees. Béchamel Sauce 1. Melt butter in saucepan over medium heat. Add minced garlic and shallots and cook for 2 minutes. 2. Add the flour and cook 2-3 minutes, stirring well. Pour in the milk, whisking constantly. 3. Bring to a boil, then reduce to a simmer. Cook for 5 minutes or until thickened, whisking frequently. 4. Stir in nutmeg, soy sauce, lemon zest, lemon juice, Parmesan, salt, and pepper to taste.

INGREDIENTS 2 lbs green beans, ends trimmed and cut in half Roasted Mushrooms 8 oz shiitake mushrooms, stemmed and caps sliced 8 oz oyster mushrooms, large, central stem removed and cut into smaller pieces 8 oz cremini mushrooms, sliced 3 Tbsp extra virgin olive oil 10 thyme sprigs Kosher salt and pepper Béchamel Sauce 4 oz unsalted butter (1 stick)

1. Heat canola oil in a heavy pot fitted with a

1 garlic clove, minced 1 large shallot, minced 1/3 cup all-purpose flour 3 cups whole milk 1/2 tsp freshly grated nutmeg 2 tsp soy sauce 1 tsp lemon zest 2 Tbsp lemon juice 3/4 cup Parmesan cheese, grated Kosher salt and pepper Crispy Shallots 2 cups canola oil 4 large shallots, thinly sliced and separated into rings 3 Tbsp Wondra flour (or all purpose)

deep fry thermometer to 375 degrees. 2. Add Wondra flour to a large ziploc bag and sprinkle in shallots. 3. Seal bag and shake vigorously until all shallots

are evenly coated..

4. Remove the shallots, shake off extra flour, and add half the shallots to the heated oil. 5. Cook shallots in two batches until golden brown and crispy, about 3-4 minutes. 6. Remove shallots from oil and allow to drain on a paper towel-lined plate. Sprinkle lightly with salt. 7. Top the heated casserole with crispy shallots and return to oven for another 5 minutes. Watch to be sure shallots do not burn!

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

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