2 pounds green beans, trimmed
2 tablespoons butter
1 pound white mushrooms
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup half-and-half
1 cup canned fried onions for topping
¼ cup Parmesan cheese for topping
METHOD
Preheat
the oven to 375 F. Cut the green beans to about 2 inches in length. In a large
sauce pan, bring 3-4 cups of water to a boil and add the beans. Boil for 5 to 6
minutes until they are crisp-tender and bright green. Drain the beans and run
cold water over them to stop the cooking process. Drain and set aside.
In
a large skillet or sauce pan, add and melt the butter over medium-high heat.
Add the mushrooms and cook until they begin to release their moisture. Add the
garlic and cook for 2 more minutes. Slowly add the flour, stirring constantly.
Add the broth and mix thoroughly. Add the half-and-half and mix it in. Lower
the heat to a simmer and continue to cook for 8 to 10 minutes until the sauce
thickens.
Add
the beans to the sauce and mix to coat all the beans. Pour into a 3 quart
baking dish and arrange into a flat layer. Sprinkle the fried onions over the
top and sprinkle evenly with the Parmesan cheese. Cook in the oven for about 15
minutes until the top is golden brown and the sauce is bubbling around the
edges. Serve immediately.
Based
on a recipe from Cooks Illustrated
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