¼cupdry white winesuch as pinot gris or chardonnay
1cupheavy cream
½cupParmesan cheesegrated
2cupsFrench fried onions
Instructions
Preheat oven to 375 degrees.
Bring a gallon of water and 2 tablespoons of salt to a boil in an large saucepan. Prepare a large bowl of ice water and set aside.
When water is boiling, add the beans and blanch for 5 minutes. Drain beans and immediately plunge them into the bowl of ice water to stop the cooking. Drain and set aside.
Heat a 12 inch sauté pan over medium high heat. Add the mushrooms and nothing else to the pan. Dry sauté mushrooms until they release their liquid and it evaporates from the pan, about 5 minutes. Remove mushrooms from pan.
Add the butter to the pan and allow it to melt. When melted, add the shallot, cook until starting to soften, 2-3 minutes. Add the garlic and cook for 1-2 more minutes. until fragrant but not starting to burn.
Add the mushrooms salt, pepper and spices, and continue to cook for another 1 to 2 minutes.
Sprinkle the flour over the mixture and stir for 1 minute.
Add the wine and simmer about 1 minute scraping up the bits on the bottom of the pan. Add the broth and simmer for 1 minute.
Decrease the heat to medium-low and add the heavy cream. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in parmesan cheese. Stir until combined. Add ¾ cup of the onions and all of the green beans. Pour green bean mixture into a 9 x 13 casserole dish, spreading into an even layer.
Place casserole into the oven and bake until bubbly, approximately 20 minutes. Remove from oven, stir to recoat everything with the cream sauce. Sprinkle the remaining onions on top, return casserole to oven for 5 - 10 minutes. Until casserole is bubbling and onions are golden brown and fragrant.