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Epicurious

Green Bean Casserole With Walnut Bacon Crumble

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Green bean casserole topped with bacon onions and parsley.
OLYMPUS DIGITAL CAMERAPhoto by Andrea Bemis

I love the spirit behind this traditional holiday dish. I use wild foraged chanterelle mushrooms in the filling, and the crumble topping has the most unique, crunchy, sweet, salty, nutty flavor. If you’re afraid that local green beans won’t be readily available at Thanksgiving, make sure to stock up on them earlier in the fall and freeze them!

Localize it: Any type of nut or seed will work for the topping. I’ve made this recipe with Brussels sprouts in place of the green beans, and it’s a fabulous substitute. Swap out the chanterelle mushrooms for any local wild or cultivated mushroom.

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