Ingredients

The following ingredients have 7 Servings
  • 3 tbsp unsalted butter
  • 8 oz crimini mushrooms (thinly sliced)
  • 1 shallot (minced)
  • 2 cloves garlic (minced)
  • 3 tbsp all-purpose flour
  • 1 1/4 cup low-sodium chicken broth
  • 1 1/4 cup heavy cream
  • 3/4 tsp coarse kosher sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/4 cup parmesan cheese (shaved)
  • 2 lb fresh green beans (cut into 1 1/2-inch pieces)
  • 2 tbsp butter
  • 1/2 cup panko breadcrumbs
  • 3 oz can fried onions

Instruction

  • Preheat oven to 375 degrees.
  • In a large skillet set over medium heat, add the butter. Once the butter has melted, add the mushrooms and cook until browned, about 5-7 minutes. Add shallot and garlic, sauté until fragrant, about 1 minute.
  • Sprinkle in flour, whisk continuously until golden brown. Slowly whisk in the chicken broth, then the cream. Add the salt, garlic, pepper, and parmesan. Bring mixture to a simmer, allow to thicken substantially, about 5 minutes. Add the green beans and continue cooking for an additional 10 minutes.
  • Meanwhile, in a small skillet set over medium heat, add the 2 tablespoons of butter. Once the butter has melted, add the breadcrumbs and toast until golden brown. Sprinkle over the top of the skillet along with the fried onions.
  • Place in the oven and bake for 20-25 minutes or until the green beans are cooked throughout and the topping is golden brown in color.