12ouncesmushroomscleaned and stems removed, then caps smashed and chopped
1mediumoniondiced
3clovesgarlicminced
3Tablespoonsall-purpose flour
1cupheavy cream
1½cups chicken stock
1teaspoonsoy sauce
½teaspoondried thyme
1teaspoonKosher salt
1teaspoonfresh ground black pepper
6ouncesfried onions
Instructions
Preheat your oven to 350°F. Smash the mushroom caps with the side of a large chef's knife or a heavy skillet, then roughly chop into small pieces.
Melt 4 tablespoons of butter in a large skillet set over medium heat. Add the mushrooms and onions and cook for 7-8 minutes, stirring occasionally, until the liquid from the mushrooms has cooked off and the mushrooms are browned.
While the mushrooms cook, blanch the green beans in a large pot of boiling water for 6-7 minutes, then drain and set aside.
Add the last tablespoon of butter, the garlic, and dried thyme to the mushrooms and cook for another 30 seconds. Add the flour and cook for another 1-2 minutes, stirring frequently, until lightly browned.
Add the cream and chicken stock and whisk for 1-2 minutes until the mixture comes to a simmer. Cook for another 1-2 minutes until thickened. Add the green beans and ¼ cup of the fried onions to the sauce and stir until combined.
Transfer the beans and cream sauce to a baking dish, then bake for 20 minutes. Remove and top with the fried onions and bake for another 5 minutes. Let cool for 10 minutes before serving.