Place the bread and olive oil into a food processor. Cover and process until the mixture resembles coarse crumbs.Heat half the butter in a 12-inch skillet over medium-high heat. Add the mushrooms, shallots and garlic and cook for 5 minutes or until the mushrooms and shallot are tender, stirring occasionally.Increase the heat to high. Stir in the wine and heat to a boil. Cook until the wine is reduced by half. Add the broth and green beans and heat to a boil. Cook for 10 minutes or until the beans are tender, stirring occasionally. Stir in the mascarpone and cook until meltedStir the flour and remaining butter in a small bowl until smooth. Stir the flour mixture in the skillet. Spoon the bean mixture into a shallow 2 1/2-quart casserole. Sprinkle with the bread crumb mixture.Heat the broiler to low. Broil 4 inches from the heat for 4 minutes or until the bread crumb mixture is golden brown.
2 cups cubed Italian bread2 tablespoons olive oil4 tablespoons butter, melted1 package (8 ounces) sliced mushrooms2 large shallot, cut in half lengthwise and thinly sliced (about 1 cup)2 cloves garlic, finely chopped0.5 cup Madeira wine2 cups Swanson® Chicken Broth8 cups green beans, trimmed and cut in half1 container (8 ounces) mascarpone2 tablespoons all-purpose flour
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