We can thank fresh mushrooms for sprucing up this classic side dish. It’s so good, you may find an excuse to add it to your dinner menu outside of Thanksgiving!

Ingredients

• 3 ¹/₂ cupGreen Beans – rinsed, ends trimmed
• ¹/₂ tspSea Salt – or to taste
• ¹/₄ tspBlack Pepper, ground – or to taste
• 2 tbspOlive Oil
• ¹/₄ cupShallot – minced
• 3Garlic, clove
• 1 cupMushrooms – button, baby bella, or cremini, finely chopped
• 2 tbspAll-Purpose Flour
• 1 ¹/₂ cupVegetable Broth, low-sodium
• 1 cupAlmond Milk, unsweetened
• 1 cupCrispy Fried Onions

Directions

1. Preheat oven to 400 degrees F (204 C).
2. Steam green beans. Drain and place in an ice bath to stop cooking. Drain and arrange in a baking dish. Set aside.
3. To prepare the sauce, in a large oven-safe skillet over medium heat, add olive oil, shallots, and garlic. Season with salt and pepper and stir.
4. Sautee until translucent, then add ½ of the mushrooms and season with a bit more salt and pepper. Cook for 3 to 4 minutes or until lightly browned.
5. Transfer to blender pitcher and add liquid ingredients (vegetable broth and almond milk). Blend on medium until smooth.
6. Add remaining uncooked mushrooms to skillet and sauté with olive oil until golden brown.
7. Once browned, sprinkle in the flour and whisk to stir and coat the mushrooms. Cook for 1 minute, then slowly add blended mixture, whisking to incorporate.
8. Bring to a simmer, then reduce heat to low to thicken. Cook for 5 to 7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
9. Pour mixture over green beans. Top with fried onions and bake for 15 minutes, or until warmed through and bubbly and slightly browned on top.
10. Serve immediately.
11. Enjoy!