Creamy Green Beans And Mushrooms
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
52
Spice
42
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Olive Oil2 tbsps
Bread Crumb (dry)3 cups
Milk (low-fat 1 percent)4 sprigs
Thyme (fresh)1.5 tsps
Whole Black Peppercorns1.5 cup
Chicken Broth (low-sodium)1 cup
FlourDirections:
1
Preheat the oven to 375 degrees F
2
Lightly mist a 2-quart baking dish with cooking spray
3
Toss the shallots with the oil and salt and pepper on a baking sheet, spread in a single layer, and bake until golden and crispy, stirring 3 to 4 times, about 20 minutes
4
Remove from the oven and immediately sprinkle the breadcrumbs over the shallots and toss well
5
Set aside to cool
6
Meanwhile, in a small pot combine the milk, thyme, bay leaves and peppercorns and bring to a simmer
7
Turn the heat off and let steep for 20 minutes
8
Bring a large pot of salted water to a boil
9
Add the beans and cook until bright green and crisp tender, about 6 to 8 minutes
10
Drain well and run briefly under cold water
11
Drain again and set aside
12
Strain the milk into a large skillet, add the mushrooms and season with salt and pepper
13
Bring to a simmer over medium heat and cook until the mushrooms have softened, 10 to 15 minutes
14
Stir the broth and flour together and pour into the skillet; cook, stirring, until the sauce thickens, 6 to 8 minutes
15
Remove from the heat and add the beans and nutmeg
16
Toss until the beans are well coated in the sauce and transfer to the baking dish
17
Scatter with the shallots and bake until the sauce is bubbly and the shallots are crisp, about 20 minutes
18
Let stand 10 minutes before serving