Green Bean Casserole
2 lbs Fresh Green Beans, rinsed/trimmed/halved
2 Tbsp Caramelized Garlic EVOO
1 Onion, chopped
2 Garlic Cloves, minced
8 oz Baby Bella Mushrooms, chopped
1 tsp Black Garlic Sea Salt
1 tsp Pepper, freshly ground
2 Tbsp Flour
1 c Chicken Broth
1 c Half & Half
3 Shallots, thinly sliced
3 Tbsp Roasted Shallot EVOO
Preheat the oven to 375 degrees F. Bring a large pot of water to a boil. Prepare a bowl with cold water and a lot of ice, creating an ice bath.
Boil the green beans for 5 minutes, drain, and immediately add to the ice bath. Drain and set aside.
Heat Caramelized Garlic EVOO on medium heat in a saucepan. Add onion and garlic, cook for 5 minutes or until onions are transparent. Add mushrooms, Black Garlic Sea Salt and pepper. Cook until mushrooms are soft.
Sprinkle the flour over the mushroom mixture and whisk. Whisk in chicken broth until smooth. Add in half & half and bring mixture to a simmer. Cook until thickened, about 5-8 minutes, stirring often.
In a small pan, heat Roasted Shallot EVOO and fry the shallots. Remove the shallots from the pan and let dry on a paper towel.
Combine the sauce and green beans, transfer to a 9x13 baking dish. Sprinkle the fried shallots on top, and bake for 20-30 minutes or until bubbly.