Ingredients:

  • 2 lbs fresh green beans, trimmed and snapped into 2-inch pieces
  • 1 lb cremini mushrooms, finely chopped
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1.5 cups whole milk
  • 1/2 cup heavy cream
  • 3 cloves garlic, minced
  • 1/2 tsp ground nutmeg
  • Salt and cracked black pepper to taste
  • 2 large yellow onions, thinly sliced into rings
  • 1/2 cup all-purpose flour
  • 1/4 cup panko breadcrumbs
  • 1/2 tsp smoked paprika

Instructions:

  1. Boil the 2 lbs fresh green beans in salted water for 5 minutes until bright green and tender crisp. Immediately plunge beans into ice water to stop the cooking and preserve the color. Drain and pat dry.
  2. Melt 4 tbsp unsalted butter in a large skillet over medium-high heat. Sauté 1 lb chopped cremini mushrooms until deep brown and fragrant.
  3. Stir in 3 cloves minced garlic and 1/2 tsp ground nutmeg.
  4. Sprinkle 1/4 cup all purpose flour over mushrooms and cook for 2 minutes until the raw flour smell vanishes.
  5. Slowly whisk in 1.5 cups whole milk and 1/2 cup heavy cream until the mixture thickens and coats a spoon.
  6. Toss sliced yellow onions with 1/2 cup flour, 1/4 cup panko, and 1/2 tsp smoked paprika.
  7. Fold blanched beans into the mushroom sauce, transfer to a 9x13-inch baking dish, top with the onion mixture, and bake at 375°F for 30 minutes until the top is shattering and golden.