kelsey nixon
mushrooms
thanksgiving
casseroles
side dishes
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Ingredients

  • 1 1/2 pounds haricots verts (French string beans), stem ends removed
  • 3 tablespoons unsalted butter
  • 12 ounces white mushrooms, ends removed and sliced
  • Kosher salt and cracked black pepper
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup sour cream
  • 1/3 cup fried crunchy fried onions

Yield

Serves: 6-8

Preparation

Bring a large pot of salted water to a boil. Add the beans and blanch until crisp but tender, 2-3 minutes. Immediately drain the beans and run cold water over them or plunge them into an ice bath to cool and stop the cooking process. Drain and dry.

In a large skillet, melt the butter and add the mushrooms. Season with salt and pepper, to taste, and add mustard. Cook the mushrooms, 5-8 minutes until they give off most of their liquid.


Using a whisk, add the garlic and flour to the mushrooms. Stir to incorporate then add the chicken broth. Bring to a simmer. Stir in the cream and sour cream, and bring to a simmer, tasting to adjust seasoning. Cook mixture until it’s thickened and coats the back of a spoon, about 10 minutes.

To assemble, stir the green beans into the mushroom mixture. Simmer on the stove, until the green beans become tender.
 

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