Come holiday time, middling green bean casseroles monopolize valuable oven space. We wanted a better version—from the slow cooker.
Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors.
Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
This technique, roasting mushrooms with a little bit of oil and wine until they become tender with a slightly browned exterior, duplicates the delicious effects of sauteing with a minimum of fat and effort.