Ingredients: |
Ingredients: • 2 tablespoons plus 1 teaspoon kosher salt, divided • 1 pound fresh green beans, rinsed, trimmed and halved • 2 tablespoons unsalted butter • 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces • 1/2 teaspoon freshly ground black pepper • 2 cloves garlic, minced • 1/4 teaspoon freshly ground nutmeg • 2 tablespoons all-purpose flour • 1 cup chicken broth • 1 cup half-and-half • 1 T Worcestershire sauce • 1 4 oz. bag French Fried onions
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Directions: |
Directions:Preheat the oven to 400 degrees F. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half and Worcestershire. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in 1/3 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately. |