Description

Fresh green beans and locally grown mushrooms sets this golden brown gratin apart from the well-known casserole from a can. With a little help from Farmhouse Kitchen's white wine cream sauce, mushrooms and onions transform into a hearty gravy packed with savory flavor. Tender green beans bake with the mushroom sauce until bubbly under a layer of crispy gluten-free panko breadcrumbs. Pair this refreshed holiday side with just about any roasted protein, or enjoy it alongside a line up of all the classic sides, such as mashed potatoes & roasted vegetables, for a veggie-focused feast.

Serves 6-8. (Gluten Free, Egg Free, Nut Free)

Includes*:

• 2 lb avg Green Beans
• 8 oz White Button Mushrooms
• 1 ct Yellow Onion
• 7 oz Gluten Free Panko Breadcrumbs
• 16 oz White Wine Cream Sauce

You will need:

• Butter or Oil of Choice
• Salt and pepper
• 2-3 Garlic cloves (optional)
• 2 quart Baking Dish

Hands on Time: 15 minutes; Total Time: 45 minutes

INSTRUCTIONS

Note: Thaw the white wine cream sauce in the refrigerator 1-2 days prior to cooking.

STEP 1  Preheat oven to 375°F and butter a 2 quart baking dish; set aside. Bring a large pot of water to a boil.
STEP 2  Meanwhile, prepare the vegetables. Discard the ends and papery outer layers from onions, then thinly slice and set aside. Trim the ends from the green beans and chop in half into about 2 to 3-inch long pieces; set aside. Trim away the woody mushroom stems, then thinly slice and set aside. Mince garlic, if using.
STEP 3  Heat a large sauté pan over medium-high heat with 1 tbsp. butter or oil. Add the sliced onions and sauté until tender and browned with light crispy edges, about 7 minutes. Transfer half of the onions to a mixing bowl and set aside.
STEP 4  Add 1 tbsp. butter or oil to the pan with remaining onions, followed by sliced mushrooms and garlic (optional). Sauté until mushrooms are tender and lightly browned, about 5 minutes. Reduce heat to medium and add the white wine cream sauce. Simmer, stirring occasionally, until the sauce is thickened and reduced by half to two-thirds, about 4-5 minutes. Remove from heat and season with salt and pepper to taste.
STEP 5  When the water reaches a boil, add 1 tbsp. salt and chopped green beans. Cook until bright green and crisp-tender, about 5 minutes. Drain the green beans well and rinse with cold water. Shake off all excess water and pat dry, then transfer to buttered baking dish.
STEP 6  Pour the mushroom sauce evenly over the green beans, stirring to coat if needed. Add 1 cup of panko breadcrumbs to the reserved sautéed onions and combine, then sprinkle over the green beans. Drizzle breadcrumb mixture with oil or butter. Bake in preheated oven for 20-25 minutes or until thoroughly hot and breadcrumbs are golden brown. Let stand for at least 10 minutes before serving.

Enjoy!

*Wash and dry vegetables thoroughly before preparing.

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What's inside

White Wine Cream Sauce, 16 oz - Default: 1 - Max: 1
Breadcrumbs, Panko, Gluten Free, 7 oz - Default: 1 - Max: 1
Beans, Green, Organic, 1 lb - Default: 2 - Max: 2
Organic Yellow Onion (1 count) - Default: 1 - Max: 1
Mushrooms, White Button, 8 oz - Default: 1 - Max: 1