Over on Threads I offered to share this if anyone wanted me to, and someone took me up on it. It’s too long to put in a Threads post though, so I’m posting it here.
This isn’t a recipe website, and I hate it when those sites start recipe posts with 5,000 word essays, so I’ll just get into it. The title says it all anyway.
As I noted on Threads, I’m winging it these days, so the ratios might be slightly off. (Specifically, I’m not sure I used 3 pounds of beans… it was just a big bag at the supermarket.)
INGREDIENTS:
- 3 lb fresh green beans, ends trimmed
- 8 oz fresh mushrooms, cleaned and sliced
- 1 medium-large onion, thinly sliced in half rings
- 1 Tbsp olive oil
- 4 Tbsp butter
- 4 Tbsp flour
- 1/2 cup dry white wine
- 2 cups vegetable broth
- 1 cup milk or cream
- About 1 cup crushed potato chips (or panko; I used chips this year because I forgot to get panko, and it was good)
- Salt, pepper & seasoning blend to taste (I like Trader Joe’s 21 Seasoning Salute)
PREPARATION:
- Blanch the beans for 5-6 minutes in boiling, heavily salted water. Drain and shock with cold water, drain thoroughly and set aside.
- In a small skillet, heat oil over medium-high heat. Add sliced onion and a generous amount of seasoning and cook (stirring occasionally) until soft and just starting to brown at the edges. Set onions aside on a paper towel to drain.
- In a 12″ skillet, melt butter over medium heat. Add mushrooms and cook (stirring occasionally) until soft and liquid is released. Add white wine and cook down for another 2-3 minutes.
- Add flour and some of the seasonings and whisk until flour is thoroughly blended in, about 30 seconds to 1 minute.
- Add broth about 1/4 cup at a time and whisk gently until completely absorbed and smooth before adding more. (Trick to a smooth gravy/roux/white sauce!)
- After all broth is added, stir in the milk and continue whisking as sauce thickens for 5-8 minutes. Taste and season as needed.
- Remove from heat and stir in beans. Transfer the mixture to a 13×9 casserole.
- In a small bowl, toss cooked onions and crushed potato chips (or panko). Sprinkle evenly over top of casserole.
- Bake uncovered at 375°F (190ºC) for 30-40 minutes or until bubbling and top is golden brown.