2 lbs North Bay Produce French Green Beans
2 tbsp unsalted butter
1 large shallot, sliced
2 cloves garlic, sliced
8 oz Cremini mushrooms
2 tbsp all-purpose flour
½ cup chicken or vegetable stock
1 tsp Dijon mustard
2 tsp fresh thyme
¼ tsp nutmeg
¼ tsp cayenne, optional
½ tsp kosher salt, plus more to taste
½ tsp black pepper
1 cup heavy cream
1 cup French fried onions, optional
Prep Time: 15 mins
Cook Time: 30 mins
Servings: 6
1Blanch French green beans until color turns vibrant, then place in an ice water bath for 5 minutes and drain. Set aside while assembling casserole.
2In a large skillet, melt the butter over medium heat and sauté the shallot, garlic, and mushrooms until soft, aromatic, and just beginning to brown.
3Stir in the flour to create a roux and let cook for 1–2 minutes. Then stir in the stock and continue to stir until thickened slightly.
4Stir in the Dijon, thyme, spices, salt, and pepper.
Reduce the heat to low, then slowly whisk in the cream and continue to gently cook until the sauce is thick enough to coat the back of a spoon. Taste and adjust seasonings if desired.
5Remove from the heat and toss the blanched French green beans in the sauce until fully coated.
6Preheat oven to 375° F. Transfer to a baking dish and bake uncovered for 20 minutes.
7If desired, top with French fried onions and bake for another 10 minutes. Enjoy!
To learn more about North Bay Produce, visit www.northbayproduce.com
