Wash and snip the end of the
Green Beans (6 cups)
. Roughly chop the
and mince the
Garlic (2 cloves)
. Chop the
Portobello Mushrooms (2)
and set everything aside.
Water (16 cups)
Salt (2 Tbsp)
to a boil. Add the green beans and blanch for 5 minutes. While the green beans are boiling, prepare a big bowl of water with ice.
After blanching, transfer the green beans to the ice bath to stop the cooking process. Drain the green beans and set aside.
In a large saucepan or skillet over medium high heat, melt your
Unsalted Butter (2 Tbsp)
. Add the chopped onions and minced garlic and stir until the onions soften. About 4 to 5 minutes.
Add the chopped portobello mushrooms,
Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
. Continue to cook for 1 to 2 minutes.
Sprinkle the all
All-Purpose Flour (2 Tbsp)
and stir to combine. Cook for 2 minutes.
Chicken Broth (1 cup)
and stir to combine.
Half and Half (1 cup)
and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Preheat the oven to 375 degrees F (190 degrees C).
In a buttered 9x13 baking dish, transfer the green beans and distribute evenly.
Top with the sauce and mix evenly.
Breadcrumbs (1/2 cup)
Fried Onions (2 cups)
Bake in preheated oven for 20 minutes or until you see the sauce bubble. Serve warm.