Green Bean Casserole (new version)
Green Bean Casserole:
(New version of an old classic)
2 lbs. fresh green beans tips cut
2 cups raw cashews
1 oz dried porcini mushrooms
2 oz vegan butter
1 cup dry sherry
Blanch green beans in boiling water for just 2 minutes (until they turn bright green). Arrange green beans in a 9"x9" casserole dish. Soak cashews in hot water for 20 minutes. Drain and puree them in a blender with 1 cup of hot water. Run blender until mixture is smooth (thin mixture with more water if needed) and set aside. Rinse dried mushrooms in cold water to remove excess dirt. Soak mushrooms in 8oz of hot water until soft. Drain and set aside.
Sautee button mushrooms until they have released most of their liquid (10-15 minutes). Add dried mushrooms and dry sherry. Allow liquid to come to a simmer. Pour cashew cream and bring to a simmer. Season well with salt and pepper. Pour creamed mushrooms over green beans. Bake uncovered at 350 degrees for 20 minutes. Serve in casserole dish.