Ingredients:

  • 1.5 lbs fresh green beans, trimmed and snapped
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 8 oz cremini mushrooms, finely diced
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1 cup crispy fried onions
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Drop in the green beans and boil for exactly 3 minutes.
  3. Immediately drain the beans and plunge them into a bowl of ice water to shock them, stopping the cook and preserving the green color.
  4. Drain the beans again.
  5. Melt butter in a skillet over medium heat. Add mushrooms and shallots, cooking until mushrooms are deep golden brown.
  6. Stir in the minced garlic for 30 seconds, then whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
  7. Slowly pour in the warmed milk while whisking constantly. Simmer until the sauce thickens enough to coat the back of a spoon.
  8. Combine the blanched green beans with the mushroom cream sauce in a 2-quart casserole dish.
  9. Top the mixture with crispy fried onions and grated Parmesan cheese.
  10. Bake in the oven until the topping is golden and the sauce is bubbling.