ingredients
- 2 Tbsp unsalted butter
- 2 cups baby bella (cremini) mushrooms, thinly sliced (or other mushrooms of your choice)
- 1/3 cup this little goat went to southeast asia
- 2 Tbsp all-purpose flour
- 1 cup heavy cream
- 1 1/2 lb. green beans, blanched
- 2 cups crispy onions, store-bought or homemade
directions
- Preheat the oven to 350 degrees.
- Melt the butter in a medium sauté pan. Once melted, add in the mushrooms and sauté until tender, about 3 minutes.
- Add Southeast Asia sauce to the pan and whisk to combine. Add in the flour and stir until evenly distributed. Cook the flour for about 1 minute, then whisk in the heavy cream. Continue cooking, allowing the sauce to thicken, for about 2-3 minutes more. Add green beans to the pan and toss to evenly coat with sauce.
- Pour green bean mixture into a casserole dish and bake until hot and green beans are cooked through, about 15 minutes. Remove from the oven, toss the green bean mixture to distribute the sauce and continue cooking until the top is bubbly and beginning to brown, about 10 minutes more.
- Remove from the oven and garnish with your favorite crispy onions. Serve hot!
