Made with homemade mushroom sauce and topped with homemade oven baked onions.it’s very tasty , perfect side dish for thanksgiving day or any occasion.
Enjoy.
For overnight preparation go to the bottom of the recipe the explanation in Tip section .
Ingredients: large Pyrex (11×15 ) ( 28x38cm)
For Beans;
2 pounds fresh green beans
water with 1 tablespoon coarse sea salt
For baked onions:
4 medium onions,thinly sliced
1/2 cup all-purpose flour
4 tablespoons regular bread crumbs
1 teaspoon kosher salt
2 tablespoons olive oil
For mushroom sauce:
4 tablespoons unsalted butter
(2x 227g.)packages white whole mushroom,trimmed and cut into 1 cm. pieces
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
3 cloves garlic,minced
1/2 teaspoon freshly ground nutmeg
4 tablespoons all-purpose flour
2 cups chicken broth (each cup of water add 1 tablespoon concentrated chicken bouillon)or use homemade chicken broth.
2 cups half-and-half (10% cream)
1.Preparations for Beans
– Rinse , trim and cut fresh beans into 1 cm. pieces
– Fill a large pot with water,add 1 tablespoon coarse salt and bring to boil .
– Add trimmed beans to boiling water and blanch for five minutes.
– Drain in a colander and immediately plunge the beans into large bowl of ice water to stop cooking.Drain and set aside.
2.Preparations:Oven baked onions
Preheat oven to 475 degrees F.
-Combine sliced onions,bread crumbs and salt in a large bowl and toss to combine.
-Coat a baking sheet with oil or nonstick spray cover with parchment paper add onions drizzle with 2 tablespoons olive oil and spread evenly the onions on the parchment paper over baking pan.
-Bake in oven for 20-25 minutes,make sure not to burn the onions.Once done,remove from oven keep in pan and divide onions to four parts,set aside until ready to use.
3.Preparations Mushroom sauce:
– Heat a medium sauce-pan,melt the butter over medium-high heat.Add sliced mushrooms,salt and pepper and cook,stirring occasionally,until the mushrooms begin to give up of their liquid,about 4- 5 minutes.Add minced garlic,nutmeg and continue to cook for another 1 -2 minutes.
– Add flour over the mixture and stir to combine.cook 1 minute.
– Add chicken broth,mix and cook for 1 minute.
– Pour slowly half-and-half(10% cream) cook and stir until the mixture thickens,about 10 minutes.
4.Remove the sauce from heat, add and mix 1/4 of baked onions;then add blanched green beans,mix to coat all well with the sauce.
5.Transfer to a baking dish (Pyrex )top with the remaining baked onions.
6.Preheat oven 400 degrees F..
7. Bake at 400 degrees F.until bubbly about 25 minutes.Remove and serve hot.
Tip: you can prepare everything overnight arrange in a casserole top with onions cover with plastic wrap and place in fridge.Next day place the casserole in room temperature for 2-3 hours then bake in preheated oven uncovered in the middle wrack at 350 degrees F.for about 30-35 minutes make sure not to burn the topped onions,cover with foil and keep hot until serving time.I tried this way the result was perfect .