- 2 ½ lb French green beans
- 2 tbsp salted butter
- 5 Cipollini onions, thinly sliced
- 2 tsp paprika
- Kosher salt and freshly ground pepper
- Pinch of cayenne pepper, optional
- 8 oz RI Maitake mushrooms, coarsely chopped
- 8 oz RI Shiitake mushrooms*, sliced
- 2 garlic cloves, minced
- 4 tbsp flour
- 2 c chicken stock
- ½ c crème fraiche (found in the dairy dept.)
- 1 tbsp lemon juice, freshly squeezed
- 2 (4 oz) pkg Lars Crispy Onions
Preheat oven to 400°F.
In a large pot of salted boiling water, add green beans and blanch until just tender, about 5 minutes. Drain beans immediately and rinse with cold water, then pat dry. Cut beans in half and set aside.
Return pot to medium heat and add butter. Add onions, paprika, ½ tsp salt, ½ tsp pepper and cayenne pepper, and sauté for about 5 minutes or until translucent. Add mushrooms, cover and cook for 5 minutes. Uncover, add garlic and season to taste with salt and pepper. Cook for an additional 5 minutes, stirring occasionally. Gradually add flour to mushroom mixture, stirring to combine. Slowly add chicken stock (about ½ c at a time) stirring constantly until all stock has been added and mixture is smooth. Season to taste with additional salt and pepper. Bring sauce to a simmer and cook for an additional 5-8 minutes or until sauce has thickened. Once thickened, stir in crème fraîche, lemon juice and French beans. Simmer, stirring occasionally until beans are heated through, about 8 minutes.
Transfer bean mixture to a 9 x 13-inch glass or ceramic baking dish. Bake casserole for 20-30 minutes or until bubbling. Remove from oven and top with 1 ½ containers Lars Crispy Onions, covering the top completely (save the additional Crispy Onions for those who wish to add more to their individual serving). Serve warm.
*Baby Portabella mushrooms can be substituted
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