green bean casserole

 Green Bean Casserole
makes 6-8 servings

2 lbs fresh green beans, trimmed and snapped in half
1 Tbsp olive oil
2 Tbsp butter
1 large onion, diced
salt and pepper
16 oz cremini mushrooms, chopped
4 garlic cloves, minced
2 Tbsp flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
1/4 tsp grated nutmeg
1/2 cup freshly grated parmigiano reggiano cheese, plus more for topping

Preheat the oven to 400 degrees F

Bring a pot of salted water to boil. Add in the green beans. Blanch for 5 mins, then drain and place in ice water to stop cooking. 

Heat olive oil and butter in large skillet over medium-low heat. Add in diced onion with a big pinch of salt and pepper. Cook until softened, about 5 mins. 

Stir in the mushrooms. Cook until they soften too, about another 5 mins. Stir in the garlic and cook for 1 minute. 

Stir in the flour to create a roux. Cook for 2-3 mins, until fragrant and a bit nutty. Slowly stream in the stock, stirring the entire time. Cook for about 5 mins, until thickened and simmering. 

Stir in the cream until combined. Add in the grated nutmeg and parmesan cheese. Turn off the heat. Add the green beans to the cream mixture and toss to coat. 

Pour into a 9x13 baking dish. Sprinkle on extra parmesan cheese. Top with the french fried onions. 

Bake the green beans for 20-25 mins, until bubbly and warm. Serve immediately.