Description
A classic holiday side dish featuring fresh green beans, mushrooms, and a creamy sauce topped with crispy onions.
Ingredients
Scale
- 1 1/2 pounds fresh green beans, trimmed and halved
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound mixed mushrooms, sliced
- 2 large shallots, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup chicken stock
- 1 cup half-and-half
- 1/2 cup grated Parmesan cheese
- 1 cup fried onions for topping
Instructions
- Preheat the oven to 375 degrees F.
- Bring a large pot of salted water to a boil. Add the green beans and blanch for 5 minutes, then drain and plunge into ice water to stop cooking; drain again.
- In a large skillet, heat the butter and olive oil over medium heat. Add the mushrooms and shallots, cooking until softened, about 5-7 minutes.
- Add the garlic and cook for 1 minute. Stir in the flour and cook for 2 minutes.
- Slowly whisk in the chicken stock and half-and-half, bringing to a simmer. Cook until thickened, about 5 minutes.
- Stir in the Parmesan cheese and season with salt and pepper. Add the green beans and toss to coat.
- Transfer to a baking dish and top with fried onions.
- Bake for 20-25 minutes, until bubbly and golden.
Notes
This recipe can be made ahead and refrigerated for up to 24 hours before baking. For a vegetarian version, substitute vegetable stock for chicken stock.
Nutrition
- Calories: 250
- Sugar: 4g
- Fat: 17g
- Carbohydrates: 18g
- Protein: 8g