Greenbean Casserole Recipe
fresh local green beans, sautéed mushroom, vegan cream sauce, and fried onion. No canned soup & mushy beans here!
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Green Beans
Trim the ends of the fresh green beans and blanch them in boiling salted water for 3-4 minutes until they are bright green and slightly tender. Drain and immediately transfer to an ice bath to stop cooking. Once cooled, drain again and set aside.
- 2
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add sliced mushrooms, salt, black pepper, and nutmeg. Cook for about 5-7 minutes until the mushrooms are browned and have released their moisture.
- 3
- 4
Combine Ingredients
Add the blanched green beans to the skillet with the mushroom cream sauce. Mix gently to coat the beans evenly with the sauce.
- 5
Bake the Casserole
Preheat the oven to 180°C (350°F). Transfer the green bean mixture to a baking dish and top with fried onions. Bake for 20-25 minutes until heated through and the top is golden brown.
- 6
Serve
Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley before serving.