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(tastes amazing when you make your own sauce from fresh mushrooms)
2 tbsp olive oil/veg oil
1 cup heavy cream
2 cups low sodium chicken stock
2 tbsp butter
1 1/2 lbs fresh mushrooms, sliced and chopped
2 cloves garlic, crushed
2 large shallots, sliced into thin rings
1/4 cup gluten free flour/flour
black pepper
2 lbs fresh green beans ends trimmed cut into 2 inch pieces
4 slices bacon
paper towels lining baking sheet
potato masher
whisk
colander
casserole dish
heat oil in pan over med-high heat and add shallots and bacon and fry until shallots are soft and bacon is rendered, about 7 min. Remove shallots and bacon with slotted spoon reserving oil in pan, place shallots and bacon on paper towel lined baking sheet.
Add butter to shallot and bacon oil in pan, then add mushrooms and saute until browned and soft. Add garlic and let heat through (but not brown) for a minute.
Add flour and whisk with wooden spoon until blended in and a golden roux/paste forms. Pour in chicken stock while whisking. Keeping heat at med high, allow to boil and reduce until half the liquid remains. If neccessary, use potato masher to mash up mushrooms in pan.
Add cream and allow to heat through and continue to reduce until thick. Add pepper (mixture should already have salt from bacon) place finished mushroom sauce in casserole pan.
preheat oven to 350degrees F, Bring gallon of water to boil, Add beans to water and boil about 5 min. Drain beans in colander and rinse with cold water.
Add beans, shallots, bacon to mushroom sauce in casserole and toss lightly to coat.
Place casserole in oven and bake for 15-20 min and serve.
2 tbsp olive oil/veg oil
1 cup heavy cream
2 cups low sodium chicken stock
2 tbsp butter
1 1/2 lbs fresh mushrooms, sliced and chopped
2 cloves garlic, crushed
2 large shallots, sliced into thin rings
1/4 cup gluten free flour/flour
black pepper
2 lbs fresh green beans ends trimmed cut into 2 inch pieces
4 slices bacon
paper towels lining baking sheet
potato masher
whisk
colander
casserole dish
heat oil in pan over med-high heat and add shallots and bacon and fry until shallots are soft and bacon is rendered, about 7 min. Remove shallots and bacon with slotted spoon reserving oil in pan, place shallots and bacon on paper towel lined baking sheet.
Add butter to shallot and bacon oil in pan, then add mushrooms and saute until browned and soft. Add garlic and let heat through (but not brown) for a minute.
Add flour and whisk with wooden spoon until blended in and a golden roux/paste forms. Pour in chicken stock while whisking. Keeping heat at med high, allow to boil and reduce until half the liquid remains. If neccessary, use potato masher to mash up mushrooms in pan.
Add cream and allow to heat through and continue to reduce until thick. Add pepper (mixture should already have salt from bacon) place finished mushroom sauce in casserole pan.
preheat oven to 350degrees F, Bring gallon of water to boil, Add beans to water and boil about 5 min. Drain beans in colander and rinse with cold water.
Add beans, shallots, bacon to mushroom sauce in casserole and toss lightly to coat.
Place casserole in oven and bake for 15-20 min and serve.
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