Ingredients

The following ingredients have 10 Servings
  • 2 lbs fresh green beans (ends trimmed and chopped into 2-inch pieces)
  • 2 tablespoons kosher salt for cooking
  • 3 tablespoons butter
  • 1 lb fresh mushrooms (chopped into ½-inch pieces)
  • 4 cloves garlic (minced)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup all-purpose flour
  • 1½ cups chicken broth
  • 1½ cups heavy cream
  • 3-6 ounces canned fried onions (for topping)

Instruction

  • Bring a large pot of water to a boil. Add green beans and 2 tablespoons salt to boiling water. Cook beans until bright green and crisp-tender, about 5-6 minutes.
  • Fill a large bowl with ice water while beans are cooking. Set it next to the sink. Drain beans in a colander and plunge immediately into ice water to stop cooking. Once cooled, drain beans again in the colander.
  • Add butter to the empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, salt, and pepper; cook until mushrooms are tender and all liquid evaporates, about 5 minutes.
  • Sprinkle mushrooms with flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce thickens, about 2-3 minutes. Season to taste with salt and pepper.