Serves: 4 to 6
Ingredients
2 pounds fresh green beans, trimmed and cut into 2-inch pieces
2 tablespoons unsalted butter
2 tablespoons TAO Porcini Mushroom & Sage Infused Olive Oil or TAO Roasted Onion Olive Oil
8 ounces white or cremini mushrooms, sliced
1 large shallot, sliced
2 cloves garlic, minced
Salt and freshly ground black pepper
1/4 cup all-purpose flour
1 cup chicken broth or stock
1 cup half and half
1 teaspoon celery salt
1/2 cup grated Parmesan cheese (optional)
Directions
Heat the oven to 375 degrees. Butter a 9- by 13-inch baking dish.
Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl.
Place the green beans in the boiling water and cook until just crisp-tender, 3 to 5 minutes. Immediately use a spider or slotted spoon to transfer to the ice bath. Let cool completely and drain well.
In a large skillet, over medium heat, melt the butter and add the olive oil. When the butter is foamy, add the mushrooms and shallot and cook, stirring frequently, until soft, about 15 minutes. Add the garlic and continue to cook, stirring, until fragrant, about 30 seconds. Season with salt and pepper.
Stir in the flour to coat the vegetables. While stirring constantly, pour in the chicken broth, followed by the half and half and the celery salt. Bring to a simmer and cook, stirring occasionally, until thickened, 3 to 5 minutes. Season to taste with salt and pepper. Add the green beans and stir to coat thoroughly in the sauce.
Transfer the entire contents of the skillet to the prepared baking dish. Top with Parmesan cheese, if using. Bake until hot and bubbly, 30 to 35 minutes. Let cool for 5 minutes and serve.
Adapted from a Southern Kitchen reader submission from Michele Barret.