Ingredients:

  • 1.5 lbs fresh green beans, trimmed and halved
  • 1 tbsp kosher salt
  • 8 oz cremini mushrooms, thinly sliced
  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 tsp freshly grated nutmeg
  • Salt and black pepper to taste
  • 6 oz crispy fried onions
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Bring a large pot of water to a rolling boil and add the salt. Drop in the fresh green beans and cook for 5 minutes until bright green but still al dente.
  2. Immediately drain and submerge beans in an ice bath to stop the cooking process. Once cold, pat them bone-dry.
  3. In a skillet over medium-high heat, melt the butter. Add mushrooms and cook undisturbed for 8 minutes until all liquid has evaporated and they are golden brown. Add garlic and sauté for 1 minute.
  4. Sprinkle flour over the mushrooms and stir for 2 minutes to cook out the raw flour taste.
  5. Slowly whisk in the milk and heavy cream. Continue whisking over medium heat until the sauce thickens enough to coat the back of a spoon (about 5 minutes).
  6. Stir in the nutmeg, salt, pepper, and 1/4 cup Parmesan cheese. Combine with the dried green beans.
  7. Transfer the mixture to a 9x13 inch baking dish. Preheat oven to 350°F (180°C).
  8. Top with the remaining crispy onions. Bake for 30 minutes or until the sauce is bubbling and the topping is golden brown.