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Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute.
Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste.
Top with fried onions before serving.
Heat peanut oil in a deep fryer or deep pot to 375 degrees F.
Put onion rings in a large bowl. Pour buttermilk over onions and toss to coat. Shake off the excess liquid.
Dip onions into Arborio rice coating, covering thoroughly
Fry the onions in small batches until crispy, about 2 minutes per batch. Scoop out with a slotted spoon and drain on paper towels. Set aside. Season with salt, to taste.
Grind the rice in a blender or spice grinder to a very fine powder. Put it in a bowl and add the flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.
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By bluebird88k
Toms River, NJ
on November 19, 2011
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I have been making this recipe for quite a few years now, it's fabulous!! It's Thanksgiving again and of course one of my daughters has requested that I bring this casserole and she doesn't even like mushrooms, it's that good!!
The recipe is very easy. Everyone adores it especially the fried onions on the top. I usually make the onions the day before, put them in a ziplock bag and then hide the bag from my family so that they don't eat them. Grinding the rice for the breading on the onions makes them oh so crunchy and they stay crunchy!
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