How to make it

  • Topping:
  • Pulse bread, butter, salt and pepper in food processor until mixture resembels coarse crumbs, about ten one-second pulses
  • Transfer to large bowl and toss with onions
  • Set aside
  • Beans and Sauce:
  • Adjust oven rack to middle position and heat oven to 425 degrees
  • Fill large bowl with ice water
  • Bring four quarts water to boil in a large pot (preferably a Dutch oven). Add 2 Tbsp. salt and green beans. Cook beans until bright green and crisp-tender, about 6 minutes.
  • Drain beans in colander and plunge immediately into ice water to stop cooking.
  • Spread beans on paper-towel-lined baking sheet to drain.
  • Add butter to the now-empty Dutch oven and melt over medium-high heat until foaming subsides.
  • Add mushrooms, garlic, 1/8 tsp. Salt, 1/8 tsp. Pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes.
  • Add flour and cook for one minute, stirring constantly.
  • Stir in chicken or veg stock and bring to a simmer, stirring constantly.
  • Add cream and reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.
  • Add green beans to sauce and stir until evenly coated. Arrange in an even layer in a three-quart (9” x 13”) baking dish.
  • Sprinkle with the topping and bake until top is golden brown and sauces bubbling around edges, about 15 minutes.

Reviews & Comments 2

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  • davidwhittaker 11 years ago
    It's amazing how much better this is when you make your own "cream of mushroom soup" and "topping" yourself as opposed to the store bought stuff.
    Was this review helpful? Yes Flag
    " It was excellent "
    linebb956 ate it and said...
    I love this recipe.. I control the salt and fat content! Good post!
    Was this review helpful? Yes Flag

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