Ingredients:

  • 2 lbs fresh green beans, trimmed and halved
  • 1 tbsp Kosher salt
  • 12 oz cremini mushrooms, thinly sliced
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 tsp freshly grated nutmeg
  • 6 oz crispy fried onions, divided
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fresh green beans and cook for 5 minutes until they are vibrant green and slightly tender. Immediately drain and submerge them in a bowl of ice water. Once cool, drain thoroughly and pat dry.
  2. In a large skillet, melt the butter over medium high heat. Add the cremini mushrooms and cook for 8 minutes until they are golden brown and the liquid has evaporated. Stir in the minced garlic and cook for an additional minute.
  3. Sprinkle the flour over the mushrooms and whisk for 2 minutes to toast the flour and remove the raw taste.
  4. Slowly whisk in the whole milk and heavy cream. Bring to a gentle simmer, whisking constantly and simmer for 5 minutes until the sauce thickens enough to coat the back of a spoon. Season with nutmeg, salt, and black pepper.
  5. Fold the blanched green beans and 3 ounces (half) of the crispy fried onions into the mushroom sauce. Stir until evenly coated.
  6. Top the mixture with the remaining 3 ounces of crispy fried onions and the grated Parmesan cheese. Bake at 375°F (190°C) for 20 minutes until the sauce is bubbling and the topping is golden brown.