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Robyn Lane

Weekdays 10am - 3pm

Rockyn Robyn’s Recipe Exchange

INGREDIENTS:

  • 2 LBS FRESH WHOLE GREEN BEANS
  • 3 TBL OLIVE OIL
  • A STICK AND A HALF UNSALTED BUTTER (DIVIDED)
  • 2 MEDIUM ONIONS SLICED THIN
  • 1LB SLICED MUSHROOMS
  • 3 TSP KOSHER SALT
  • 2 TSP BLACK  PEPPER
  • 2 TBL GARLIC POWDER
  • 1/2 C. FLOUR
  • 1 1/2 C. WHOLE MILK
  • 1C. HEAVY CREAM
  • 2 – 2.8 OZ CONTAINERS  FRENCH’S CRISPY FRIED ONIONS

INSTRUCTIONS:

ADD 2 TBL OLIVE OIL AND ONION TO A LARGE SKILLET AND SAUTE UNTIL THE ONIONS ARE SOFT.  ADD TRIMMED GREEN BEANS AND SAUTE FOR 10 TO 12 MINUTES. ADD THE GARLIC POWDER AND A LITTLE SALT AND PEPPER TO TASTE .  REMOVE THE ONIONS AND THE GREEN BEANS AND PUT THEM INTO A LARGE CASSEROLE DISH.  IN THE SAME SKILLET, ADD THE REMAINING OLIVE OIL AND 2 TBL OF BUTTER AND SAUTE MUSHROOMS UNTIL THEY’RE FULLY COOKED.  ADD THE COOKED MUSHROOM TO THE GREEN BEANS AND ONIONS AND MIX UNTIL COMBINED.

USING THE SAME SKILLET ON MEDIUM HEAT, ADD THE REMAINING BUTTER AND MELT IT COMPLETELY. ADD THE FLOUR, SALT AND PEPPER AND WHISK UNTIL THE FLOUR AND BUTTER ARE COMPLETELY INCORPORATED,  COOK ABOUT 2 MINUTES.

GRADUALLY ADD THE MILK AND CREAM  AND WHISK UNTIL COMBINED.  LET SIMMER ON LOW HEAT FOR 4 MINUTES AND MAKE SURE TO STIR OCCASIONALLY SO THE MIXTURE DOESN’T STICK TO THE SKILLET. IT SHOULD BE SOMEWHAT THICK AND BUBBLY.

ADD THE CREAMY SAUCE FROM THE SKILLET TO THE GREEN BEAN MUSHROOM, AND ONION MIXTURE IN THE CASSEROLE DISH. SPRINKLE THE CRISPY ONIONS ON TOP AND BAKE IN A 350 DEGREE OVEN FOR 25 TO 30 MINUTES UNTIL BUBBLY.