Ingredients:

  • 1.5 lbs fresh green beans, trimmed and snapped into 2-inch pieces
  • 1 tbsp kosher salt
  • 1 lb cremini mushrooms, finely chopped
  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 1.5 cups crispy fried onions

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fresh beans and cook for 3 minutes. Immediately plunge them into a bowl of ice water to stop the cooking process. Drain and pat completely dry.
  2. In a large skillet over medium-high heat, melt the butter. Add the chopped mushrooms and cook without stirring initially until they reach a deep mahogany brown. Stir in the minced garlic and flour, cooking for 1 minute to remove the raw flour scent.
  3. Slowly whisk in the chicken broth and heavy cream. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and ground nutmeg. Fold the blanched green beans into the sauce.
  4. Transfer the mixture to a baking dish (if not using an oven-proof skillet). Top evenly with crispy fried onions. Bake at 350°F (180°C) for 20 minutes until the sauce is bubbling and the topping is golden brown.