Description
The homemade mushroom sauce takes this traditional dish to the next level.
Ingredients
Scale
- 2 lbs fresh green beans, trimmed and cut into 2” pieces
- 1 (6 oz.) can French fried onions
- 1/2 cup Parmesan cheese for topping
For the mushroom sauce:
- 2 tablespoons butter
- 8 ounces baby bella mushrooms, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose our
- 1/2 cup stock (chicken or veg)
- 1 cup milk
- 1/2 cup freshly-grated Parmesan
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Heat oven to 375°F.
- Heat a large stockpot of water over high-heat until boiling. Meanwhile, prep a large bowl of ice water and set aside. Once water is boiling, add trimmed and cut green beans to the water and cook for 3-5 minutes (err on the side of under cooking here, since they will continue cooking in the oven). Transfer beans to the ice bath and give them a quick stir. Drain and set beans aside.
- In a saute pan, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and saute for 5-7 minutes, stirring occasionally, until mushrooms are lightly browned and soft. Add the garlic and saute 1-2 minutes, until fragrant. Sprinkle in the flour and cook 1 minute. Slowly add the vegetable stock and stir until the flour is dissolved. Finally, add the milk and Parmesan and stir to combine. Continue cooking until the sauce has reached a simmer and has thickened slightly. Remove from heat and salt and pepper to taste.
- Add the green beans to the sauce and stir well to coat. Transfer to a 9×13 baking dish and spread in an even layer. Top with French fried onions and extra Parmesan.
- Bake for 25 minutes until topping is golden and crispy. Serve warm.
Notes
Recipe courtesy for Learning How to Cook.