Ingredients:

  • 1 kg (2.2 lbs) Fresh Green Beans (Haricots Verts or French beans), trimmed
  • 1 tsp (5g) Kosher Salt, for blanching
  • 60g (4 Tbsp) Unsalted Butter
  • 200g (7 oz) Cremini or Chestnut Mushrooms, thinly sliced
  • 2 medium Shallots, finely minced
  • 2 cloves Garlic, minced
  • 45g (3 Tbsp) All-Purpose Flour (Plain Flour)
  • 350 ml (1½ cups) Low-Sodium Chicken or Vegetable Stock (hot)
  • 120 ml (½ cup) Heavy Cream (Double Cream)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • ½ tsp Freshly Grated Nutmeg
  • ¾ tsp Kosher Salt, plus more to taste
  • ½ tsp Black Pepper, freshly cracked
  • 170g (6 oz) Crispy Fried Onions (e.g., French's or similar ready-made)
  • 2 Tbsp Fresh Parsley, chopped (for garnish, optional)

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the trimmed green beans and cook for 3-4 minutes until bright green and slightly tender-crisp (al dente). Do not overcook.
  2. Immediately drain the beans and plunge them into an ice bath (large bowl filled with ice and water) to stop the cooking process and retain their vibrant colour. Drain well and set aside.
  3. Melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 6-8 minutes, until they have released their moisture and started to brown deeply.
  4. Add the minced shallots and garlic to the skillet. Cook for 2 minutes until fragrant, stirring constantly.
  5. Sprinkle the flour over the mushroom mixture. Stir continuously for 1 minute to cook out the raw flour taste (this is the roux).
  6. Slowly whisk in the hot stock, ensuring no lumps form. The mixture will thicken quickly.
  7. Reduce the heat to low. Stir in the heavy cream, Worcestershire sauce, thyme, nutmeg, salt, and pepper. Simmer gently for 3-5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning as needed.
  8. Add the blanched green beans to the mushroom sauce. Toss gently until the beans are evenly coated.
  9. Pour the green bean mixture into the prepared 9x13 inch casserole dish. Bake in a preheated oven at 180°C (350°F) for 15 minutes, or until the sauce is bubbly and heated through.
  10. Remove the casserole from the oven. Sprinkle the crispy fried onions evenly over the top.
  11. Return the casserole to the oven for an additional 5 minutes, or until the onions are golden brown and piping hot.
  12. Allow the casserole to rest for 5 minutes before serving. Garnish with fresh parsley, if desired.