1 ½ lb cremini mushroom (680 g), sliced and stemmed
5 cloves garlic, sliced
3 tablespoons all purpose flour
1 cup milk (240 mL)
½ cup heavy cream (120 mL)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup chicken broth (240 mL), or vegetable broth
½ cup grated parmesan cheese (55 g)
1 cup fried onion (250 g)
Nutrition Info
Calories 327
Fat 24g
Carbs 24g
Fiber 3g
Sugar 8g
Protein 7g
How to Make It
1. Step
Preheat the oven to 400˚F (200˚C).
2. Step
In a large pot of salted boiling water, blanch the green beans for 3 minutes, until tender and bright green. Drain and transfer to a 9x13-inch (23x33 cm) baking dish.
3. Step
Melt 4 tablespoons of butter in a large pan over high heat. Add the onions and cook for 8 minutes, until softened and translucent.
4. Step
Add the mushrooms and cook for 5 minutes, until browned. Add the garlic and cook just until fragrant, about 1 minute.
5. Step
Transfer the vegetable mixture to the casserole dish with the green beans. Wipe out the pan.
6. Step
Melt the remaining 4 tablespoons of butter in the same pan. Add the flour and stir to combine. Cook until a golden brown roux forms, for 5 minutes.
7. Step
Add the milk, heavy cream, salt, pepper, chicken broth, and Parmesan cheese, and stir to combine. Reduce the heat to medium-low and cook until the sauce is thickened, about 10 minutes.
8. Step
Pour the sauce evenly over the vegetables in the casserole dish and toss until everything is well coated. Cover with foil.
9. Step
Bake for 20 minutes, then remove the foil and bake for another 10 minutes.
10. Step
Top the casserole with the fried onions, then serve.
