Description
A creamy green bean bake with sautéed mushrooms and a crunchy panko-breaded onion ring topping.
Ingredients
Scale
- 1 medium onion
- 1/2 cup (62g) all-purpose flour (spooned & leveled)
- 3/4 cup (45g) panko breadcrumbs*
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large egg
- 1 Tablespoon (15ml) milk
- 1 Tablespoon + 1 teaspoon salt, divided
- 1 pound fresh green beans, rinsed, ends trimmed, and halved
- 2 Tablespoons (28g) unsalted butter
- 8 ounces sliced mushrooms*
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 Tablespoons (15g) all-purpose flour
- 3/4 cup (180ml) chicken or vegetable broth
- 1 and 1/4 cups (300ml) half-and-half*
Instructions
- Preheat the oven to 450?F (232?C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Thinly slice the onion and separate the slices. Pour flour into one small bowl, panko plus 1/2 teaspoon salt and 1/4 teaspoon ground black pepper into a medium bowl, and whisk the egg and milk together in another small bowl.
- To bread the onion slices, use one hand for dry and one hand for wet: dip a few slices into the flour, then into the egg mixture, and finally into the panko to coat well, then place onto the prepared baking sheet. Repeat with remaining onions.
- Bake the onions until golden brown, about 20 minutes, flipping twice during baking, then set aside.
- Reduce the oven temperature to 400?F (204?C).
- Blanch the green beans: bring a gallon of water and 1 tablespoon of salt to a boil in a large saucepan, add the green beans and boil for 5 minutes, then transfer the beans to a bowl of ice water to stop cooking, drain, and set aside.
- In a large ovenproof skillet, melt the butter over medium-high heat, add the mushrooms, 1 teaspoon salt, and 1/2 teaspoon ground black pepper, and cook until the mushrooms release their moisture, about 5 minutes.
- Add the minced garlic and cook 2 minutes more, then sprinkle 2 tablespoons flour on top and stir to combine.
- Add the chicken or vegetable broth and simmer 3 minutes, then reduce heat to medium-low and add the half-and-half, cooking and stirring occasionally until thickened, about 10 minutes.
- Remove from heat and stir in about a quarter of the crispy onions and all of the green beans.
- If not using an oven-safe skillet, transfer the mushroom and bean mixture to a greased 2?3-quart casserole dish, top with the remaining crispy onions, and bake until bubbling around the edges, about 15 minutes; serve warm.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat as desired.
- Prep Time: 20 mins
- Cook Time: 1 hr