Ingredients:

  • 1.5 lbs fresh green beans, trimmed and halved
  • 2 tbsp Kosher salt
  • 4 tbsp Unsalted butter
  • 10 oz Cremini mushrooms, finely chopped
  • 3 cloves Garlic, minced
  • 0.25 cup All-purpose flour
  • 1.5 cups Whole milk
  • 0.5 cup Heavy cream
  • 0.5 tsp Nutmeg, freshly grated
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1.5 cups Crispy fried onions
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup Grated Parmesan cheese
  • 1 tbsp Unsalted butter, melted

Instructions:

  1. Bring a large pot of water to a rolling boil with 2 tablespoons of Kosher salt.
  2. Drop in 1.5 lbs of fresh green beans and cook for 3-4 minutes until they are vibrant green and crisp tender. Note: Don't walk away; 30 seconds can be the difference between snap and mush.
  3. Immediately plunge the beans into a large bowl of ice water. Wait until the beans are cold to the touch before draining and patting them completely dry. Note: Excess water will dilute your beautiful cream sauce.
  4. In a large oven safe skillet over medium high heat, melt 4 tablespoons of butter. Add 10 oz of chopped cremini mushrooms and sauté until the liquid evaporates and the mushrooms are deeply browned.
  5. Add 3 cloves of minced garlic and cook for 1 minute until the aroma fills the room.
  6. Sprinkle 0.25 cup flour over the mushrooms and stir for 2 minutes until the flour smells slightly nutty and looks golden. Note: This cooks out the raw flour taste.
  7. Slowly whisk in 1.5 cups whole milk and 0.5 cup heavy cream. Simmer until the sauce is thick enough to coat the back of a spoon.
  8. Season the sauce with 0.5 tsp freshly grated nutmeg, 1 tsp salt, and 0.5 tsp black pepper.
  9. Fold the blanched beans into the mushroom sauce. In a small bowl, toss 1.5 cups crispy onions, 0.5 cup panko, 0.25 cup parmesan, and 1 tbsp melted butter.
  10. Top the casserole and bake at 375°F (190°C) for 15 minutes until the topping is golden brown and the sauce is bubbling around the edges.