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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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(No Canned Soup - low sodium version)
For beans:
1 pound fresh green beans, rinsed and trimmed
1 gallon water
For sauce:
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
(Option - use assorted "wild" mushrooms for more flavor)
1 teaspoon kosher salt (reduce even more for low sodium diets)
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 (subs. Veg. broth for vegetarian dish)
1 cup half-and-half
1 Container French fried onions
Directions
Preheat the oven to 400 degrees F.
Bring a gallon of water to a boil in an 8-quart saucepan. 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, 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. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the fried onions and all of the green beans. Place into the oven and bake until bubbly, approximately 15 minutes.
Set oven to Broil. Top with the remaining onions. Broil until onion topping is warmed and toasted.
Remove and serve immediately.
Last edited on Tue Nov 26th, 2013 05:23 pm by Vargr
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