-
1
Heat oven to 400.
-
2
Bring a large pot of water to a boil with several pinches of salt.
-
3
Add green beans and cook for about 5 minutes, until they turn bright green.
-
4
Once cooked, drain and rinse the beans until they are cooled.
-
5
Set aside.
-
6
In a medium skillet, add canola oil to a depth of about one inch and heat.
-
7
Add the leeks and cook until they are crisp.
-
8
Remove from oil and put onto a paper towel lined baking sheet.
-
9
Sprinkle with salt.
-
10
Melt butter in a saucepan over medium heat and add mushrooms and thyme.
-
11
Cook until mushrooms are soft and begin to take on color.
-
12
Add garlic and cook for a minute or less, being careful not to let garlic burn.
-
13
Add flour and cook for about a minute, stirring the whole time.
-
14
Add stock and half-and-half and stir.
-
15
Cook for 5 minutes, or until the mixture thickens and no longer tastes of flour, stirring frequently.
-
16
Season with salt and pepper.
-
17
Mix green beans into the mushroom sauce and transfer to a casserole dish.
-
18
Top with cheese, breadcrumbs and fried leeks.
-
19
Bake for 10 minutes or until cheese is melted, breadcrumbs brown and sauce is bubbling.
-
20
NOTE: I guessed at prep and cook time as I haven't actually made this yet and the recipe doesn't say.
