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1
Preheat the oven to 400 degrees F.
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2
In a saute pan, saute the onions in the bourbon until soft.
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3
Bring a large pot of salted water to a rolling boil.
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4
While the water heats, fill a large bowl with ice water and put a strainer in it.
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5
Drop the green beans into the boiling water and cook until crisp tender.
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6
Remove from the pot and immediately plunge the green beans into the ice bath to stop the cooking.
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7
Drain well.
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8
Toss the shiitakes with olive oil, season with salt and pepper and spread across a baking sheet.
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9
Roast for 8 minutes and remove.
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10
Reduce the oven temperature to 250 degrees F. Toss the halved tomatoes with oil, salt and pepper.
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11
Place on a baking sheet cut-side up and bake for 30 to 40 minutes.
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12
Reserve for garnish.
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13
Coat the kale with oil, salt and pepper.
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14
Bake in the oven with the tomatoes until crispy, about 20 minutes.
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15
Reserve for garnish.
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16
In a small pot, heat the mushroom broth over medium heat until just under a simmer.
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17
While it heats, melt the butter in a saute pan over medium heat.
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18
Stir in the flour and cook until golden brown, stirring constantly, about 4 minutes.
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19
Slowly add the heated mushroom broth to the butter and flour mixture, whisking constantly.
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20
Cook until it starts to boil.
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21
Add the goat cheese, cream, thyme and some salt and pepper.
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22
Toss the green beans and mushrooms in the warm sauce.
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23
Grease a 9- by 13-inch casserole dish.
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24
Layer the dish with cooked rice and top with the green bean mixture.
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25
Cover with the breadcrumbs and bake for 15 minutes.
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26
If additional browning is desired after baking, place under the broiler.
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27
Top with the roasted tomatoes and crispy kale.
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28
Eat.
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29
Oh green bean casserole really is wonderful!
