Envy™ Apple & Green Bean Casserole

Method

1. *Batons are large matchstick-type pieces. Start by slicing the apple into approximately ¼ inch slices and then slice those again into ¼ inch pieces.  Think of the cut as if you were cutting the apple into the size of French fries.
2. Heat a large pot of salted water (should taste like the ocean) to a boil.  Meanwhile, set up an ice bath – a large strainer that fits into a larger pot or bowl filled with ice water (more ice than water).
3. Once boiling, drop the green beans into the pot and stir.  Cook for approximately 3-4 minutes or until just tender, but still has some crunch.  The colour should still be bright green.
4. Immediately drain the beans from the water into a strainer and dunk the strainer into the ice water.  Let cool completely.
5. Meanwhile, in a large saute pan, heat olive oil over high heat.  Add mushrooms (make sure mushrooms have had plenty of time to dry after washing or else will leach out water into the oil and make it soggy) and saute until tender.
6. Add apple batons to the mushrooms and saute for 2 minutes. Stirring occasionally.
7. Stir in garlic and saute for 30 seconds more.
8. Sprinkle flour over the top of the mixture and stir to combine. Cook for 1 minute longer.
9. Add beef broth and cream of mushroom soup, and bring to a boil, stirring frequently.
10. Turn off heat and stir in salt, pepper, Worcestershire sauce, and sherry vinegar.
11. Toss the mixture with the green beans and then spread evenly into a 9×13 baking dish.
12. Top with the chopped pecans and bake in a 350 degree oven until hot throughout. Serve immediately.