2 lbs 4Earth Farms™ Organic Green Beans
1 lb Cremini mushrooms, sliced and divided
2 tbsp extra-virgin olive oil, divided
4 tbsp unsalted butter, divided
4 large sprigs thyme, divided
¾ cup fried onions
Kosher salt
Béchamel Sauce
2 tbsp unsalted butter, divided
2 tbsp all-purpose flour
1¼ cups whole milk
1 cup heavy cream
4 cloves garlic, finely grated
½ cup Parmesan
Black pepper, freshly ground
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Servings: 8
1 Place rack in middle of oven; preheat oven to 375° F. Working in batches, cook green beans in boiling salted water for 3 minutes per batch, or until bright green and halfway to tenderness. Drain, let cool, and trim stems.
2 In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add half of the Cremini mushrooms and cook without stirring for about 2 minutes or until they turn golden brown underneath. Continue cooking, tossing occasionally, for about 3 minutes or until they are browned on both sides. Add 2 tbsp butter and two thyme sprigs. Cook for an additional 4 minutes, then season with salt and transfer to a plate. Repeat the process with the remaining butter, salt, mushrooms, and olive oil.
3 In a large saucepan, heat 2 tbsp butter over medium-low heat. Whisk in the flour and cook, whisking occasionally, for about 4 minutes or until the roux becomes golden brown. Whisk in milk and heavy cream. Increase the heat and bring to a simmer, whisking often, and cook for about 5 minutes. Remove from heat and whisk in grated garlic and Parmesan cheese. Season to taste with black pepper.
4 Arrange green beans and mushrooms in a baking dish. Pour sauce over the mixture and cover tightly with foil. Bake for 25–30 minutes. Uncover and continue baking for another 15–20 minutes or until the casserole is lightly browned on top. Top with fried onions and bake until the onions are slightly brown. Let sit 10 minutes before serving. Enjoy!
Recipe credited to Bon AppétitTo learn more about 4Earth Farms™, visit www.4earthfarms.com
