Unverified recipe
Ingredients, amounts, and steps not yet verified with original source recipe.
Ingredients
| 10 g | salt |
| 900 g | green beans |
| 115 g | unsalted butter |
| 450 g | mushrooms |
| 15 g | garlic |
| 5 g | fresh thyme leaves |
| 65 g | all-purpose flour |
| 400 g | chicken stock |
| 125 g | heavy cream |
| 50 g | grated parmesan cheese |
| 3 g | black pepper |
| crispy fried shallots |
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Directions
- 1. Bring a large pot of water to a boil and season generously with salt. Add 900g green beans (trimmed and cut into 1–1½ inch pieces) and boil for about 5 minutes, until tender but not mushy. Drain and transfer beans to a large bowl.
- 2. Preheat a medium saucepan or wide pot over medium heat. Add 115g unsalted butter to melt, then stir in 450g mushrooms (diced), 15g garlic (minced), and 10g salt. Cook 5–6 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
- 3. Add 5g fresh thyme leaves (chopped) and stir for about 1 minute. Sprinkle in 65g all-purpose flour and stir to coat the mushrooms.
- 4. Cook 90 seconds minute more, scraping up any bits from the bottom.
- 5. Gradually whisk in 400g chicken stock and 125g heavy cream, stirring to combine. Bring to a simmer and cook 2–3 minutes until slightly thickened and the flour taste has cooked off. Add a splash of stock if it becomes too thick.
- 6. Remove from heat and gently fold in cooked green beans, 50g grated parmesan cheese, and 3g black pepper until evenly coated.
- 7. Spread mixture into a buttered 9 × 13 inch (23 × 33 cm) baking dish and top evenly with crispy fried shallots. Bake at 375°F (190°C) for 18–20 minutes, until bubbly around the edges and lightly browned on top.
This version skips the canned soup but keeps all the comfort. The homemade mushroom base adds depth and real texture, and the fresh green beans keep everything bright instead of heavy and mushy.
Cook the mushroom mixture longer than you think — you want that water cooked off and browning to develop before adding flour. That’s where the flavor lives.
This version skips the canned soup but keeps all the comfort. The homemade mushroom base adds depth and real texture, and the fresh green beans keep everything bright instead of heavy and mushy.
Cook the mushroom mixture longer than you think — you want that water cooked off and browning to develop before adding flour. That’s where the flavor lives.