Ingredients:

  • 2 lbs Fresh Green Beans (ends trimmed, cut into 1-inch lengths)
  • 1 Tbsp Kosher Salt (for blanching water)
  • 4 Tbsp Unsalted Butter
  • 1 small Shallot (or ½ small onion), finely diced
  • 8 oz Mixed Mushrooms (e.g., cremini, oyster, shiitake), thinly sliced
  • 3 cloves Garlic, minced
  • ¼ cup All-Purpose Flour
  • 2 cups Low-Sodium Chicken or Vegetable Stock (warmed)
  • 1 cup Heavy Cream (Double Cream)
  • 1 tsp Worcestershire Sauce (optional, for depth)
  • ½ tsp Freshly Ground Black Pepper
  • ½ tsp Kosher Salt (plus more to taste)
  • 8 oz container Crispy Fried Onions

Instructions:

  1. Prep the Green Beans: Bring a large pot of heavily salted water to a rolling boil. Prepare a large ice bath nearby. Add the trimmed green beans and cook for 3 to 4 minutes until tender-crisp. Immediately drain the beans and plunge them into the ice bath to stop the cooking process. Drain well and set aside.
  2. Sauté Aromatics and Mushrooms: Melt the butter in a large skillet over medium heat. Add the diced shallots/onion and sauté for 3 minutes until softened. Add the sliced mushrooms and cook for 5–7 minutes, increasing the heat slightly, until the mushrooms have released their liquid and are nicely browned and reduced in size. Add the minced garlic during the last minute.
  3. Make the Roux: Sprinkle the flour over the cooked mushrooms and stir continuously for 1–2 minutes. This creates the roux, which should smell nutty.
  4. Whisk in Liquid and Enrich: Slowly pour the warm stock into the roux, whisking constantly to prevent lumps. The sauce will thicken rapidly. Reduce the heat to low. Stir in the heavy cream and Worcestershire sauce (if using). Simmer gently for 5 minutes until the sauce is smooth and thick enough to coat the back of a spoon.
  5. Season and Combine: Taste the sauce and adjust seasoning with salt and pepper until the flavor is robust. Gently fold the blanched green beans into the prepared mushroom cream sauce until they are evenly coated. Pour the mixture into a prepared 9x13 inch casserole dish.
  6. Initial Bake: Preheat the oven to 375°F (190°C). Reserve two-thirds of the crispy fried onions for the final step. Bake the casserole, uncovered, for 15 minutes, or until the sauce is bubbly around the edges.
  7. Final Bake and Serve: Remove the dish, evenly distribute the reserved crispy fried onions over the top, and return to the oven for 5 to 10 minutes, or until the onions are golden brown and the entire casserole is piping hot. Let the casserole rest for 5 minutes before serving.