Instructions

• Preheat oven to 350°F.

• Bring a large pot of salted water to a boil and add green beans.

• Cook beans for 2–3 minutes, until bright green in color and tender-crisp.

• Drain beans and pour into a large bowl of ice water to stop from cooking. Drain again and set aside.

• In a large skillet, melt 4 tablespoons of butter over medium heat.

• Once butter is melted, add the mushrooms and stir.

• Cook, stirring regularly, until mushrooms are softened.

• Add chopped shallots and garlic, stirring to incorporate.

• Cook for another 2–3 minutes, until garlic is fragrant.

• Push the mushroom mixture to one side of the skillet.

• Add remaining 4 tablespoons of butter to other side of the skillet.

• When the butter is melted, sprinkle flour over butter, whisking constantly.

• Let the butter mixture cook until slightly browned, about one minute.

• Slowly whisk in chicken stock until mixture is smooth. Then whisk in milk.

• With a spatula, combine all contents of the skillet together, scraping the bottom and sides, folding to incorporate.

• Turn heat up to medium-high and cook until thickened and bubbly, about 4 minutes, stirring periodically.

• Remove mushroom mixture from heat and transfer to a large bowl.

• Stir in green beans Parmesan, rosemary, thyme, salt and pepper.

• Transfer to a casserole dish and bake for 30 minutes.

• Remove from oven and top with Fresh Gourmet® Crispy Onions.

• Bake for an additional 5–10 minutes until bubbly.
• Serve warm and enjoy!