- 2 ½ lb French green beans
- 2 tbsp salted butter
- 5 Cipollini onions, thinly sliced
- 2 tsp paprika
- Pinch of cayenne pepper
- ½ tsp freshly ground pepper
- ½ tsp kosher salt
- ½ lb Chanterelle mushrooms, rinsed and coarsely chopped
- 8 oz Baby Portabella mushrooms, sliced
- 4 tbsp flour
- 2 c chicken stock
- ½ c crème fraîche
- 1 tbsp lemon juice, freshly squeezed
- 2 (4 oz) pkg Lars Crispy Onions
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.
In a large, deep sauté pan, melt butter over medium heat. Add onions, sauté for about 5 minutes or until translucent. Add paprika, cayenne pepper, pepper and salt; stir until combined. Add mushrooms, cover and cook for 5 minutes. Uncover mushroom mixture and 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. 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.
Preheat oven to 400°F. Transfer French bean mixture to a 9 x 13-inch glass or ceramic baking dish. Bake casserole for 20 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.
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