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
dry white wine
milk (or almond milk to add a nuttier flavor)
mushrooms (i used baby bella's)
Salt and Pepper
fresh, grated nutmeg
French Green Beans, ends trimmed and cut into 1 inch pieces
shallot, sliced into think rings
canola oil for frying
In This Recipe
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.