Ingredients:

  • 2 lbs fresh green beans, trimmed and snapped
  • 4 slices thick-cut bacon, diced
  • 1 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 8 oz cremini mushrooms, finely chopped
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 tbsp soy sauce
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups crispy fried onions
  • ½ tsp paprika

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the fresh green beans and cook for 3–5 minutes until bright green but still firm.
  2. Immediately drain the beans in a colander and plunge them into a bowl of ice water to stop the cooking process. Drain and set aside.
  3. In a large skillet over medium-high heat, cook diced bacon until crisp. Add butter and diced onions, sautéing until translucent.
  4. Add the chopped mushrooms to the skillet. Cook without stirring for 2–3 minutes to get a deep brown sear, then stir and cook until the moisture has evaporated.
  5. Stir in the minced garlic and flour. Whisk constantly for 1–2 minutes to cook out the raw flour taste.
  6. Slowly pour in the milk and soy sauce while whisking vigorously. Simmer for 3–5 minutes until the sauce is velvety and coats the back of a spoon. Stir in salt and pepper.
  7. Preheat oven to 350°F (175°C). In a baking dish, fold the blanched green beans into the mushroom sauce, top with crispy fried onions and paprika, and bake until golden and bubbling.