- 600 g green beans (fresh or frozen)
- 375 g mushrooms (quartered)
- 2 yellow onions (thinly sliced)
- 1 vegetable bouillon cube
- 150 ml water
- 225 ml milk
- 225 ml cream
- 0.75 dl rice flour
- 1 dl flour
- 100 g panko bread crumbs
- 1.5 tsp nutmeg
- 2 garlic cloves (minced)
- 1 tbsp vinegar
- 100 g butter
Thinly slice onions.
Toss onions in rice flour and panko.
Broil onions for 20 minutes at 230°C, until dark brown and crunchy.
Blanch green beans for 2 minutes in boiling water, then transfer to bowl of cold (ice) water.
Melt butter in very large skillet on medium-high heat.
Add mushrooms to skillet, sautée for 10 minutes.
Add garlic and nutmeg when mushrooms are done.
Sift flour over mushrooms while stirring. It will get thick and clumpy.
Add vinegar directly to pan and scrape with soft spatula.
Add water and bouillon cube and bring to boil.
Reduce to simmer and add milk and cream.
Add salt and pepper to taste.
Simmer for about 12 minutes, allowing to reduce until quite thick.
Mix 3/4ths of the onions into the mushroom goop.
Put green beans in a large casserole dish, and pour mushroom goup evenly over them. Stir as needed to combine evenly.
Top with the rest of the onions.
Bake in oven for 15 minutes at 175°C.