Ingredients
Scale
- 1.5 pounds fresh green beans, trimmed and halved
- 3 tablespoons unsalted butter
- 8 ounces fresh cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1 1/2 cups crispy fried onions (halal-certified)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or a large casserole dish with a little butter.
- Bring a large pot of salted water to a boil. Add the fresh green beans and cook for about 5 minutes until they are bright green and slightly tender. Immediately drain them and plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.
- In a large skillet or saucepan, melt the 3 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 5 to 7 minutes until they are browned and their liquid has evaporated. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the mushrooms and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
- Slowly whisk in the milk and heavy cream. Continue to whisk over medium heat until the sauce thickens and begins to bubble. This should take about 5 minutes.
- Season the sauce with salt, black pepper, and onion powder. Taste and adjust seasoning if needed.
- Add the blanched green beans to the skillet and toss them gently to coat them thoroughly in the creamy mushroom sauce.
- Pour the mixture into your prepared baking dish. Spread it out evenly with a spatula.
- Place the dish in the oven and bake for 20 minutes until the sauce is bubbling around the edges.
- Remove from the oven and sprinkle the crispy fried onions evenly over the top. Return the dish to the oven for another 5 to 10 minutes until the onions are golden brown and extra crunchy. Serve hot.
- Cook Time: 50 minutes