Ingredients:

  • 1.5 lb fresh green beans, trimmed and snapped
  • 10 oz cremini mushrooms, finely sliced
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1.5 cups whole milk
  • 0.5 cup vegetable stock
  • 1 tsp soy sauce
  • 0.5 tsp salt
  • 0.25 tsp freshly cracked black pepper
  • 1.5 cups crispy fried onions
  • 0.25 cup freshly grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Drop in fresh green beans and cook for 3 minutes.
  2. Immediately transfer beans to an ice bath to shock them, locking in color and texture. Drain and pat dry.
  3. In a large skillet, melt butter over medium heat. Sauté mushrooms, shallots, and garlic until mushrooms are deep mahogany brown and moisture has evaporated.
  4. Sprinkle flour over the mushroom mixture and cook for 1-2 minutes to create a roux.
  5. Slowly whisk in milk and vegetable stock. Simmer for 5-8 minutes until the sauce is thickened and velvety.
  6. Stir in soy sauce, salt, and pepper. Fold the blanched green beans into the sauce until evenly coated.
  7. Transfer the mixture to a baking dish. Top with crispy fried onions and Parmesan cheese.
  8. Bake at 350°F (175°C) for 20-25 minutes until the sauce is bubbling and the topping is golden brown.