The Talking Kitchen - Healthy Living & Eating

Ingredients (4-6 servings)

• 16 oz fresh green beans (or frozen.. but please not canned) ends timmed

Mushroom Cream Sauce

• 8 oz crimini mushrooms, sliced
• 1/2 + 1 c. chicken/vegetable stock
• 1/4 c. white wine
• 1/4 c. flour
• 1/2 onion, minced
• 6 cloves garlic, minced
• 2 Tbsp salted grassfed butter
• 1 Tbsp bacon fat
• 1 Tbsp olive oil
• 1/2-3/4 c. coconut milk (substitute regular or soy – but it doesn’t leave a coconut taste – imo)
• 3 sprigs of thyme
• 3 shakes red pepper flakes
• 1/2 tsp sea salt
• 1/4 + 1/8 tsp freshly ground black pepper
• 1/8 tsp freshly grated nutmeg

Topping

• 1/4 c. flour
• 1/2 c. panko bread crumbs
• 1/4 c. parmesan cheese
• 2-3 Tbsp salted grassfed butter, cubed

Fried Shallots

• 1-3 c. grapeseed oil for frying
• 2 large shallots, sliced
• 1/4 -1/2 c. flour for tossing, optional

Instructions

Start with a large saucepan for the cream mushroom sauce. In a separate large pot bring water to a boil to blanch the green beans in boiling salted water for 2-3 minutes, then removed the beans with a slotted spoon and place in a boil of ice water to stop the cooking and keep that vibrant green color – only do this with fresh beans – for frozen, simply defrost. In a small bowl combine the ingredients for the topping and cube the butter (keep in wrapper or place on a plate), place both in the fridge until ready to bake.

In the large saucepan melt the butter oil and bacon fat over medium heat with the spices and thyme for about 2 minutes. Add the onion/garlic minced mixture, sear for about 5 minutes over medium high heat, then add the mushrooms and saute over medium heat for another 3-5 minutes until somewhat browned.

Then deglaze the pan with the wine, cook for about 1-2 minutes, use a wooden spoon to scrap all the browned bits off the bottom of the pan, and stir to incorporate.

In a separate bowl use a whisk to incorporate the flour into 1/2 c. chicken stock (best results yield from sifting the flour into a bowl of stock while whisking), add that to the mushroom saucepan. Cook over medium heat for about 3 minutes.

Add the rest of the stock, stir and turn heat down to medium low. After 5-7 minutes add the salt and pepper, then add the coconut milk and nutmeg, stir and cook on medium low for 5-7 minutes, then turn down low until ready to use.

Place the beans in a baking dish. Pour the sauce over the beans and top with the topping. Add the cubes of cold butter to the top and bake for about 30 minutes, until golden brown and bubbly.

While the casserole is baking, heat the oil in a cast iron skillet or other pan, toss the sliced shallots in flour (optional) and fry in the oil, tossing halfway through, for about 1-3 minutes, until golden brown. Remove from oil with a slotted spoon and place on a paper toweled lined plate.

Remove from oven and add crunchy shallots.

Give Thanks and Enjoy!