Ingredients:
- 2 lbs (900g) fresh green beans, trimmed
- 1 tbsp (15ml) olive oil
- 1/2 tsp (2.5ml) salt
- 1/4 tsp (1.25ml) black pepper
- 2 tbsp (30ml) unsalted butter
- 1 large yellow onion, finely chopped (about 1 cup / 150g)
- 8 oz (225g) cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup (60ml) all-purpose flour
- 3 cups (720ml) chicken broth (low-sodium preferred)
- 1/2 cup (120ml) milk or cream (whole milk or single cream recommended)
- 2 tbsp (30ml) soy sauce (or tamari for gluten-free)
- 1/4 tsp (1.25ml) ground nutmeg
- Salt and pepper to taste
- 1 large yellow onion, thinly sliced
- 1/2 cup (60g) all-purpose flour
- 1/2 tsp (2.5ml) salt
- Vegetable oil for frying
- 1/4 cup (30g) grated Parmesan cheese (for topping) (Optional)
- Fresh parsley, chopped (for garnish) (Optional)
Instructions:
- Blanch green beans in boiling salted water, then shock in ice water. Drain and set aside.
- Toss onion slices with flour and salt. Deep fry in hot oil until golden brown and crispy. Drain on paper towels. (Alternatively, use pre-made fried onions).
- Melt butter in a large skillet. Sauté onion until softened, then add mushrooms and garlic. Cook until mushrooms are tender and browned.
- Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Bring to a simmer, then stir in milk/cream, soy sauce, and nutmeg. Season with salt and pepper to taste. Simmer until thickened.
- Toss blanched green beans with the mushroom sauce in the skillet. Transfer to a greased baking dish.
- Sprinkle with Parmesan cheese (if using) and top generously with crispy fried onions. Bake in a preheated oven at 350°F (175°C) until heated through and bubbly, about 20-25 minutes.
- Garnish with fresh parsley and serve hot.