Ingredients:

  • 900 g (2 lbs) Fresh Green Beans, trimmed
  • 1 Tbsp (15 ml) Kosher Salt (for blanching water)
  • 4 Tbsp (55 g) Unsalted Butter
  • 200 g (7 oz) Mixed Mushrooms (cremini/button), thinly sliced
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1/4 cup (30 g) All-Purpose Flour
  • 3 cups (720 ml) Low-Sodium Chicken or Vegetable Stock (hot)
  • 1 cup (240 ml) Heavy Cream (double cream)
  • 1 Tbsp (15 ml) Soy Sauce or Worcestershire Sauce
  • 1 tsp (5 ml) Fresh Thyme leaves, chopped
  • 1/2 tsp Black Pepper (freshly cracked)
  • Salt (to taste)
  • 8 oz (80 g) Crispy Fried Onions, divided
  • 1/2 cup (60 g) Grated Parmesan Cheese (optional)

Instructions:

  1. Preheat the oven to 190°C (375°F). Grease the 9x13 inch casserole dish lightly.
  2. Bring a large pot of salted water to a rolling boil. Prepare an ice bath. Add the trimmed green beans to the boiling water and cook for 3–4 minutes until bright green and tender-crisp. Immediately drain the beans and plunge them into the ice bath to stop the cooking. Drain thoroughly and set aside.
  3. Melt the butter in a heavy-bottomed saucepan over medium heat. Add the diced onion and sauté until softened (about 5 minutes). Add the sliced mushrooms and cook until all moisture has evaporated and they are lightly browned. Stir in the minced garlic and thyme for 30 seconds.
  4. Sprinkle the flour over the mushroom mixture. Stir constantly for 1–2 minutes until a thick, nutty-smelling roux forms.
  5. Slowly and gradually whisk in the hot stock until the sauce is smooth and lump-free. Bring to a simmer, stirring, until the sauce thickens significantly (about 5 minutes).
  6. Reduce the heat to low. Stir in the heavy cream and the soy or Worcestershire sauce. Season generously with salt and pepper. The sauce should be slightly salty, as the beans will absorb flavor.
  7. Gently fold the blanched, drained green beans into the creamy mushroom velouté. Ensure the beans are fully coated, then pour the mixture into the prepared casserole dish.
  8. Bake the casserole, uncovered, for 15 minutes, or until the mixture is bubbly around the edges.
  9. Remove the dish from the oven. Sprinkle half of the crispy fried onions and the optional Parmesan cheese evenly over the top. Return to the oven for 5–10 minutes, or until the topping is golden brown and heated through.
  10. Remove from the oven. Top with the remaining crispy fried onions immediately before serving for maximum crunch, completing this Pioneer Woman Green Bean Casserole style dish.