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Ingredients
- Topping:
- 4 slices white sandwich bread, each slice torn into quarters
- 2 T. [28 g] unsalted butter, softened
- 1/4 t. table salt
- 1/8 t. ground black pepper
- 3 c. canned fried onions
- Beans and sauce:
- Table salt
- 1 lb. [0.5 kg] green beans, ends trimmed, and halved
- 1.5 T. [21 g] unsalted butter
- 1/2 lb. [0.25 kg] white button mushrooms, stems trimmed, wiped clean, and broken into 1/2-in. pieces
- 1.5 medium garlic cloves, minced
- Ground black pepper
- 1.5 T. all-purpose flour
- 3/4 c. [177 mL] low-sodium chicken broth
- 3/4 c. [180 g] heavy cream
Details
Servings 8
Preparation
Step 1
1. For the topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
2. For the beans and sauce: Adjust oven rack to middle position and heat oven to 425F/220C degrees. Fill large bowl with ice water. Bring 2 qt. water to boil in large Dutch oven. Add 1 T. salt and beans. Cook beans until bright green and crisp-tender, about 6 min. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.
3. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/8 t. salt, and 1/16 t. pepper; cook until mushrooms release moisture and liquid evaporates, about 6 min. Add flour and cook for 1 min., stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 1+3/4 c., about 6 min. Season with salt and pepper to taste.
4. Add green beans to sauce and stir until evenly coated. Arrange in even later in 1.5-qt. (or 8x8 in) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 10 min. Serve immediately.
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