All-Purpose Flour (1/2 cup)
Water (1/2 cup)
Garlic Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
and mix until combined.
Oil (as needed)
to a skillet to cover the bottom by 1/2" (use a high heat oil preferred for frying) and heat to medium-high heat.
to the batter then transfer to the hot oil, being careful not to crowd the pan. Cook 2 minutes on one side or until crispy and brown.
Flip and cook 2 minutes on the other side. Transfer to a baking sheet lined with paper towels, and repeat until all onions are finished.
Add to a low heat oven to keep warm.
For the casserole, preheat the oven to 400 degrees F (200 degrees C).
Prepare an ice bath and set aside.
Bring a large pot of water to a boil and add
Kosher Salt (1 Tbsp)
. Add the
Green Beans (6 cups)
and cook until bright green and crisp, 3-4 minutes.
Immediately transfer to an ice bath and allow to cool. Drain and reserve until needed.
Butter (1 Tbsp)
Olive Oil (2 Tbsp)
in a large skillet over medium high heat. Add the white part of the
Button Mushrooms (2 1/4 cups)
and cook until soft and tender, about 5 minutes. Have
Dried Thyme (to taste)
Ground Nutmeg (1 pinch)
Sage Leaves (4)
out and ready and season with a sprinkle of each.
Garlic (2 cloves)
and cook until fragrant, about 30 seconds.
All-Purpose Flour (2 Tbsp)
and toss to combined. Cook for one minute, then pour in the
Chicken Broth (1 1/2 cups)
. Increase the heat and simmer to thicken, stirring occasionally.
Stir in the
Heavy Cream (1/2 cup)
. Taste and adjust seasonings.
Stir in the green beans and a quarter of the fried onions. Transfer to a baking dish and bake for 15 minutes or until bubbly.
Top with the reserved onions and eat away!