Directions: |
Directions:Begin by chopping portobello mushrooms into small pieces, roughly ½-inch cubes. Finely dice a medium white onion. Heat a saucepan with two tablespoons of olive oil and put in mushrooms and onions. Add a pinch of salt and cook over low heat to draw out moisture from mushrooms.
Add in roasted garlic (I used pre-roasted, but if you're using fresh, you can substitute two cloves of garlic instead), and sherry and simmer until the alcohol has cooked off, approximately three minutes.
Add in equal parts of butter and flour to create a roux in the pot, distributing evenly to create a paste-like consistency. Let flour cook off, about two minutes or so.
Add in milk, cream, and stock and simmer until sauce thickens. Be sure to stir the sauce fairly frequently so that the milk is not scalded or boiling over. This should take no more than fifteen minutes.
While sauce is cooking, clean and chop green beans into inch-long pieces. Place in a 9x9 ceramic dish.
Once the sauce is your desired thickness (think just a little bit thinner than a creamy soup), add in dry spices: white pepper, salt, and savory. Adjust salt and pepper to taste. Pour over green beans in the ceramic dish. Add in three ounces of crispy onions and stir to combine evenly.
Bake at 350º for 30 minutes.
After it has baked, add remaining three ounces of crispy onions over the top and bake for an additional five minutes to crisp. |
This recipe for Green Bean Casserole is from