Ingredients:

  • 1.5 lbs fresh green beans, trimmed and halved
  • 1 tbsp kosher salt
  • 4 tbsp unsalted butter
  • 1 lb cremini mushrooms, sliced thin
  • 1 tsp fresh thyme leaves, minced
  • 2 cloves garlic, minced
  • 0.25 cup all-purpose flour
  • 1.5 cups whole milk, room temperature
  • 0.5 cup heavy cream
  • 0.25 tsp ground nutmeg
  • salt and freshly cracked black pepper to taste
  • 1.5 cups crispy fried onions
  • 0.5 cup freshly grated Parmesan cheese

Instructions:

  1. Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Drop in your fresh green beans and cook for 4 to 5 minutes until tender-crisp. Immediately drain and plunge them into a large bowl of ice water. Once cold, drain and pat completely dry.
  2. In a 12-inch oven-proof skillet or large pan over medium heat, melt the butter. Add the sliced mushrooms and sauté for 8–10 minutes until they have released their liquid and turned golden brown.
  3. Stir in the minced thyme and garlic, cooking for 1 minute until fragrant. Sprinkle the flour over the mushrooms and cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
  4. Slowly whisk in the whole milk and heavy cream. Simmer for 3-5 minutes until the sauce thickens. Stir in the nutmeg, salt, and pepper.
  5. Remove from heat and fold the blanched green beans into the mushroom cream sauce until evenly coated. If not using an oven-proof skillet, transfer the mixture to a 9x13-inch baking dish.
  6. In a small bowl, toss the crispy fried onions with the grated Parmesan cheese. Sprinkle the mixture evenly over the top of the beans.
  7. Bake at 375°F (190°C) for 15-20 minutes until the sauce is bubbling and the topping is golden brown and shattered-crisp.