Ingredients

The following ingredients have 8 Servings
  • 16 ounces French green beans (trimmed and washed)
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil (plus more to drizzle if needed)
  • 3 shallots (peeled and sliced (about 1/2 cup))
  • 1/2 cup onion (minced)
  • 2 teaspoons garlic (minced)
  • 1 teaspoon dried thyme
  • 1/2 Cup crimini mushrooms (minced)
  • 3 Tablespoons all-purpose flour
  • 1 Cup fat free milk
  • 1/2 Cup organic vegetable broth
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt (plus more to taste if needed)
  • nonstick cooking spray
  • 2 Tablespoons fresh shredded parmesan cheese

Instruction

  • Heat a 1/4 pot of water over medium heat.
  • Add green beans and cover with a lid.
  • Cook for about 3 minutes, remove from heat and drain.
  • Heat a stainless steel skillet over medium high heat.
  • Add butter, olive oil and 1/2 the shallots, stirring to cook evenly.
  • Cook for 2-3 minutes or until browned and crispy.
  • Remove with a slotted spoon, add a drizzle more olive oil, if needed, and cook remaining shallots.
  • Remove the cooked shallots.
  • Turn heat to medium and add onions and garlic.
  • Cook until tender, about 2 minutes.
  • Add thyme and mushrooms and cook for another 2 minutes.
  • While whisking flour, add to skillet and continue to whisk for 30 seconds to cook out the flour taste.
  • Add 1 cup milk and broth and cook until simmering.
  • Thicken for about 2 minutes.
  • Add lemon juice, plus salt and pepper for seasoning and remove from heat.
  • In an 8x9" pan sprayed with nonstick spray, add the green beans and cream mixture.
  • Sprinkle with parmesan cheese and top with cooked shallots.
  • Bake at 350°F for 30 minutes.
  • Keep warm until ready to serve, and when serving, pair with remaining 8-ounce glass of milk.