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Author Notes: I used all fresh ingredients, no canned soup, no fake onion strings and real mushrooms in this recipe to create the classic staple that my mother always used to make-The addition of white wine adds a great zing to this dish. - Emily Weinberger
- 2 tablespoons unsalted butter
- 1/8 cup flour
- 1.4 cups dry white wine
- 3/4 cups milk (or almond milk to add a nuttier flavor)
- 1 cup mushrooms (i used baby bella's)
- Salt and Pepper
- 1/4 teaspoon fresh, grated nutmeg
- 1.5 pounds French Green Beans, ends trimmed and cut into 1 inch pieces
- 1 shallot, sliced into think rings
- 1/4 cup flour
- canola oil for frying
- 1. Pre-heat the oven to 400 degrees. In a large sauce pan, melt the butter for about 2-3 minutes until it is bubbling. Sprinkle in the flour slowly while stirring it together with the butter to create a roux--this will help thicken the sauce.
- 2. Once the flour and butter have created a sandy consistency (add more fat or flour if needed to create the sandy texture) slowly pour in the wine and then the milk whisking so that a thick sauce is created. Add in the salt, pepper and nutmeg. Let this simmer for 20-25 minutes to make sure the flour flavor disappears.
- 3. Meanwhile, fill a small sauce pot with canola oil (about 1/2 inch) and heat until the temperature reaches 350 degrees or you drop a small piece of bread into the oil and it fries in about 10 seconds.
- 4. Take your shallots and cover them in the remaining 1/4 cup of flour. Once the oil is hot enough drop the shallots into the oil and fry for about 5-6 minutes or until golden brown and crispy. Remove with a slotted spoon and let them dry on a paper towel.
- 5. Once the sauce has been cooking for 30 minutes, add the mushrooms and green beans to the pot. Stir together and transfer to a baking dish. Spread the onions on top of the green beans and bake for about 30 minutes or until the green beans are soft.