Ingredients:

  • 2 pounds fresh green beans, trimmed (900g)
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter (60g)
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 8 ounces cremini mushrooms, sliced (225g)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (30g)
  • 3 cups chicken broth (700ml)
  • 1/2 cup heavy cream (120ml)
  • 2 tablespoons dry sherry (30ml) (optional)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 large yellow onion, thinly sliced (approx. 2 cups / 300g)
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • Vegetable oil, for frying (about 3-4 cups / 700-950ml)

Instructions:

  1. Blanch the green beans in boiling salted water, then shock in ice water. Drain well and set aside.
  2. Toss onion slices with flour, salt, and paprika. Fry in hot oil until golden brown and crispy. Drain on paper towels.
  3. Melt butter in a large skillet. Sauté onion until softened. Add mushrooms and garlic; cook until mushrooms are tender and browned. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, bring to a simmer, and cook until thickened. Stir in heavy cream, sherry (if using), and nutmeg. Season to taste with salt and pepper.
  4. Toss the blanched green beans with the mushroom sauce in the baking dish.
  5. Bake in a preheated oven until bubbly and heated through.
  6. Sprinkle the crispy fried onions over the top of the casserole and bake until the onions are golden brown, about 5-10 minutes.
  7. Let stand for a few minutes before serving.