Wild Mushroom Gruyere Asparagus Beer Casserole With Fried Shallots, your new favorite side dish!
No offense to turkey, but it’s not the star of Thanksgiving, that honor goes to the side dishes. Fight me. Because if I had to choose between a plate full of turkey and a plate of any one side dish, the turkey would get shoved to the side, especially if I could also include a buttery dinner roll on my side-dish-only plate.
THESE ARE THE THINGS I THINK OF NOW! Thanks, 2020. But we finally have something to look forward to, right? Thanksgiving is coming up, and even if that means only a few people this year at your table (and a LOT of food), we need it. We need something to look forward to. I will be focusing on a menu plan because it’s better than stress eating spoonfuls of peanut butter and trying to escape the news.
This Wild Mushroom Gruyere Asparagus Beer Casserole With Fried Shallots is worth stress eating, though. It’s sort of like that green bean thing with the crispy fake onions, but only vastly superior. You also get an excuse to open a beer, so that brings it to a level above Vastly Superior, whatever that is. And your mom will be happy that you’re eating vegetables, so that’s another win. So drink a beer, eat your veggies and avoid anything that stressed you out, even if just for a day.
Wild Mushroom Gruyere Asparagus Beer Casserole With Fried Shallots
For the topping:
- ¼ cup (30g) flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 large shallot bulb sliced into rings
- Oil for frying
- 1 cup panko bread crumbs
- ¼ cup (23g) shredded gruyere cheese
- 2 tablespoon melted butter
For the casserole:
- 2 tablespoons (28g) olive oil plus additional as needed
- 1 shallot blub chopped (about ¼ cup)
- 1 lb. wild mushrooms, chopped*
- ½ lb. asparagus chopped (ends removed)
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 tablespoons flour
- ½ cup (4oz) beer Brown ale, porter
- ½ cup (45g) shredded gruyere cheese, packed
- ¼ cup (2oz) cream cheese
- Preheat the oven to 375°F.
- In a small bowl stir together the flour, salt, and pepper. Add the shallot rings, toss to coat. Remove the shallots from the flour (a small strainer or slotted spoon works well).
- Heat 1 inch of oil in a skillet over medium high heat.
- Add the shallots to the oil, cooking on both sides until golden. Remove from oil, allow to drain, and dry on paper towels.
- Heat the oil in a large skillet over medium-high heat. Add the chopped shallot and mushrooms, cook until the mushrooms have softened, and let off their water and the shallots have browned. If the pan dries too much, add additional oil a teaspoon at a time.
- Add the asparagus, cook until slightly softened (it will soften further in the oven).
- Stir in the salt, pepper, and garlic powder.
- Sprinkle with flour, stir until the flour has turned brown. Stir in the beer, simmer until thickened.
- Add the cream cheese, stirring until it has melted and is well combined.
- Stir in ½ cup gruyere cheese.
- Spray an 8x8 baking dish cooking spray. Add the mushroom mixture in an even layer.
- In a small bowl stir together the panko, ¼ cup gruyere cheese, and melted butter.
- Add the panko mixture to the top of the pan in an even layer.
- Bake, uncovered, for 20 minutes or until the panko has browned and the casserole is bubbly.
- Top with fried shallots, serve warm.