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Green Bean, Fennel and Chanterelle CasserolePhoto by Jim Craven

Makes 4 servings

Ingredients:
2 slices rosemary-flavored bread
4 tablespoons butter, divided
Pinch salt, plus more to taste and for cooking water
1 pound green beans, trimmed and cut into 2-inch pieces
1/2 sweet onion, chopped
6 ounces chanterelles, cleaned and sliced
1 bulb fennel, very thinly sliced
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
2 tablespoons all-purpose flour
1/2 cup chicken stock
1 cup heavy cream

Directions:
Pulse the bread, 1 tablespoon of the butter and the pinch of salt in a food processor until mixture resembles coarse crumbs. Set aside.

Bring a pot of salted water to boil. Drop the trimmed green beans into boiling water and cook for 4 minutes. Remove beans from water and immediately plunge into ice water to stop cooking action. Drain and let dry.

Melt the remaining 3 tablespoons butter in a large skillet over medium-high heat. Sautè the onion, chanterelles and fennel in butter until soft. Add the garlic, thyme and salt and pepper, to taste, cooking for 1 minute. Add the flour and cook for 1 minute more. Add the chicken stock and reduce heat to medium. Stir in the heavy cream and gently simmer until sauce coats back of a spoon.

Toss warm vegetable-sauce mixture with blanched green beans and place in an oven-proof baking dish. Top with prepared bread crumbs and bake at 375 F for 15 minutes or until top is golden brown and bubbling around edges.

— Recipe courtesy of executive chef Damon Jones of Larks Home Kitchen Cuisine, Ashland

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