Yield: 4 servings
Time: 45 min
Ingredients
1 lb green beans, trimmed to 2 inches each
2 Tbsp butter
1 Tbsp olive oil
1 shallot, minced
1 clove garlic, minced
1 cup baby bella mushrooms, chopped
2 Tbsp all purpose flour
3/4 c chicken broth
1 c unsweetened, plain almond milk
1 1/2 c fried onions
2 Tbsp butter
1 Tbsp olive oil
1 shallot, minced
1 clove garlic, minced
1 cup baby bella mushrooms, chopped
2 Tbsp all purpose flour
3/4 c chicken broth
1 c unsweetened, plain almond milk
1 1/2 c fried onions
Directions
Preheat oven to 400 degrees.
Bring a pot of water to boil and blanch green beans for 5 minutes. Cool in an ice bath.
In a large pan, melt the butter and olive oil and add the shallots and garlic. Cook for a few minutes, then add in the mushrooms with salt and pepper.
Sprinkle in flour and cook for a minute until bubbly, then slowly add in the chicken broth.
Slowly add in the almond milk and stir to incorporate. Reduce heat and let simmer for 5-7 minutes until thickened. Adjust seasoning if necessary.
Add in green beans and half the fried onions and transfer to a baking dish. Top with remaining fried onions.
Bake for 15 minutes until bubbly and hot.
Bring a pot of water to boil and blanch green beans for 5 minutes. Cool in an ice bath.
In a large pan, melt the butter and olive oil and add the shallots and garlic. Cook for a few minutes, then add in the mushrooms with salt and pepper.
Sprinkle in flour and cook for a minute until bubbly, then slowly add in the chicken broth.
Slowly add in the almond milk and stir to incorporate. Reduce heat and let simmer for 5-7 minutes until thickened. Adjust seasoning if necessary.
Add in green beans and half the fried onions and transfer to a baking dish. Top with remaining fried onions.
Bake for 15 minutes until bubbly and hot.
