Ingredients
2-pounds fresh green beans, trimmed and cut in half
6 tablespoons unsalted butter, divided
8-ounce cremini mushrooms, thinly sliced
1 medium shallots, finely chopped
4 medium garlic cloves, minced
¼ cup all-purpose flour
1 cup chicken or vegetable stock
½ cup whole milk
¼ teaspoon nutmeg
Salt and pepper to taste
1 cup FAGE Sour Cream
½ cup panko crumbs
¾ cup shredded parmesan cheese
Fried Shallot Topping:
3 large shallots, thinly sliced
2 tablespoons all-purpose flour
4 tablespoons olive oil
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Steps
- Preheat oven to 350 degrees Fahrenheit.
- Bring a large pot of water to a boil. Add green beans and cook for about 4 minutes. Remove beans and place into an ice bath for 3 minutes and drain beans in a colander. Add beans into a heat resistant, large baking dish.
- Heat a large saucepan to medium-high heat and add 2 tablespoons of butter. Add mushrooms, shallots, and garlic. Cook for 5 minutes and transfer into the baking dish.
- In the same pan, add remaining 4 tablespoons of butter and flour and whisk together until golden in color. Reduce heat to medium-low and add chicken stock, milk, nutmeg, salt, and pepper. Keep whisking until smooth.
- Remove from heat and add sour cream to the pan and whisk until well combined.
- Pour mixture over the green beans and mushrooms and mix well.
- Top the green beans with panko crumbs and parmesan cheese. Bake for 40-45 minutes.
- In a small bowl, add flour and shallots and lightly toss together.
- Add olive oil to a medium sized skillet over medium-high heat. Add shallots and fry until the edges are crisp. Drain on a paper towel and set aside.
- Once the beans are finished in the oven, sprinkle on fried shallots and serve immediately.
