Pickled Beets

To pickle beets: place beet, cider vinegar, water, salt and sugar in a small pot and bring to a boil. Pour over sliced shallots and cover tightly with plastic wrap. Allow to cool.

Green Bean Casserole

Rinse cremini mushrooms thoroughly. Toss with shallots, garlic, thyme, extra virgin olive oil, salt and pepper. Place on baking sheet and roast in 400°F oven until golden brown. Chop in food processor to small pieces.

Melt butter in medium sauté pan. Add flour and stir with wooden spoon, cooking over medium heat until the flour smells lightly toasted (2 to 3 minutes). Add cold Hood® Light Cream in ½ cup increments, stirring until smooth in between each addition with a whisk. Add chicken stock and continue whisking until mixture comes to a full boil. Simmer for 15 minutes or until raw flour taste is gone. Add chopped mushrooms and season with salt and sherry vinegar to taste.

Bring a large pot of boiling water to a boil. Add green beans and cook until just tender. Toss with hot mushroom sauce and garnish with pickled beets and crispy onions.

By: Chef Chris Coombs