Ingredients:

  • 2 lbs fresh green beans, ends trimmed and snapped into 2-inch pieces
  • 2 tbsp Kosher salt (for blanching)
  • 12 oz fresh Cremini or Baby Bella mushrooms, thinly sliced
  • 4 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 tsp soy sauce
  • 1/2 tsp nutmeg, freshly grated
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups crispy fried onions
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Bring a large pot of water to a rolling boil and add 2 tablespoons of salt. Drop in the fresh green beans and cook for exactly 5 minutes.
  2. Immediately drain the beans and plunge them into a large bowl of ice water to stop the cooking process and lock in the vibrant green color. Once cold, drain thoroughly and pat dry.
  3. In a large high-sided skillet, melt the butter over medium-high heat. Add sliced mushrooms and sauté until they reach a deep mahogany-colored caramelization. Add the minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the mushroom mixture and whisk constantly for 1-2 minutes to cook out the raw flour taste.
  5. Slowly whisk in the whole milk and heavy cream. Add the soy sauce, nutmeg, salt, and pepper. Simmer the sauce until it is thick enough to coat the back of a spoon.
  6. Combine the blanched green beans and the mushroom sauce in a 9x13 inch baking dish, stirring until the beans are evenly coated.
  7. Bake at 375°F (190°C) for 20 minutes. Remove from the oven and top with crispy fried onions and Parmesan cheese. Return to the oven for an additional 10-15 minutes until the topping is golden brown and the sauce is bubbling.