Serves 5-6 people | Active Time: 15 Minutes | Total time: 55 Minutes
3 tablespoons butter
½ pound portobello mushrooms, sliced
1 shallot, minced
2 cloves garlic, minced
Salt and pepper
3 tablespoons flour
1 ½ cups vegetable broth
1 ½ cups almond milk, unsweetened and unflavored
½ teaspoon ground nutmeg
1 ½ pounds fresh green beans green beans, trimmed and blanched or 2 14.5 oz canned green beans
Non- stick cooking spray
2 cups fried onion strings
Preheat the oven to 375 degrees F.
Place a large saucepan over medium heat and melt butter. Once the butter has melted, add in the sliced mushrooms, shallots and garlic and season with salt and pepper. Saute for 5-8 minutes or until the mushrooms are lightly browned.
Once the mushrooms are cooked, stir in the flour. Cook the flour with the mushrooms for 3 minutes or until the flour has cooked and is lightly browned.
Now, slowly whisk in the vegetable broth and almond milk. Season with salt, pepper, and nutmeg. Once it begins to boil, reduce the heat to low and simmer for 12-15 minutes or until the sauce has thickened.
Once the sauce is thick, stir in the green beans and continue to cook for another 5 minutes.
Spray a large casserole dish with non-stick cooking spray. Finally, pour the green beans and sauce into the casserole dish and top with the fried onion strings.
Bake for 25-30 minutes.
Once finished baking, allow it to rest for at least 10 minutes before digging in.