Ingredients

The following ingredients have 4 Servings
  • 1 lb green beans (453 g, trimmed)
  • 5 Tbsp olive oil (divided, 75 mL)
  • 8 oz sliced mushrooms (225 g)
  • 2 cloves garlic (minced)
  • 6 Tbsp all-purpose flour (20 g)
  • 1 cup vegetable broth (236 mL)
  • 2 cup almond milk (472 mL)
  • ½ tsp each salt and pepper
  • Pinch nutmeg
  • 1 ½ cups fried onions

Instruction

  • Beans: Preheat oven to 400°F (204°C). Bring a large pot of water to a boil and add a generous pinch of salt. Prepare a bowl of cold water with ice nearby. Add green beans to the boiling water and cook for 5 minutes, then transfer directly to an ice bath.
  • Mushrooms: Set a skillet over medium/high heat and heat 1 Tbsp of oil, then add mushrooms and garlic. Cook until mushrooms release their moisture, 5 to 7 minutes. Remove from the pan and set aside.
  • Sauce: Wipe out the skillet and set over medium heat. Add 4 Tbsp of oil, then stir in the flour. Cook for about 2 minutes, until flour loses its raw smell. Slowly whisk in the broth, then the almond milk, whisking constantly as you pour. Cook for 3 to 5 minutes, or until the sauce has thickened, then stir in salt, pepper, and nutmeg.
  • Assemble: Combine beans (strained), mushrooms, sauce, and a handful of the fried onions (½ cup) in a large mixing bowl. Transfer to a casserole dish.
  • Bake: Bake for 15 to 20 minutes, or until sauce is bubbling at the edges. Remove from oven and top with remaining fried onions. Bake for 5 minutes, or until crispy on top.