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1
Wash and cut of any stems of the green beans.
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2
Bring a pot of water to a boil, add a good amount of salt and blanch the green beans for 2-3 minutes.
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3
Drain and immediately cool in ice water or running cold water.
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4
Chop up the mushrooms into small pieces
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5
Prepare the sauce: Melt butter in a heavy pot or frying pan.
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6
Add the mushrooms and cook for 5 minutes until they are soft and juices are starting to come out.
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7
Stir in the flour.
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8
Cook for 3 min.
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9
on medium heat.
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10
GRADUALLY add in the milk and whisk constantly to keep clumps out.
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11
Bring the milk to a boil slowly, make sure you stir constantly.
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12
Cook on very low heat at a bare simmer for 15-20 minutes or until thicker.
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13
Season with some salt to taste, a dash of ground nutmeg and optional cayenne.
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14
Make the fried onions: Heat 1 tbsp vegetable oil or butter in a frying pan.
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15
Fry onions on medium low until browned stirring often - it will take several minutes.
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16
Toward the end when the onions have started to brown, sprinkle with a little flour to help crisp them up.
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17
Fry for another couple minutes until crisp.
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18
Toss onions with 1/2 cup breadcrumbs
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19
Preheat oven to 375F/190C.
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20
Arrange green beans in a baking dish big enough to hold them compactly.
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21
Pour over the sauce and spread out evenly.
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22
Bake for 20 minutes covered lightly with aluminum, or until bubbly and hot.
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23
(the baking time may vary depending on how deep your dish is - adjust by adding more time or baking less as needed).
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24
Remove from oven.
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25
Sprinkle the onion breadcrumb topping on top and bake another 5-15 minutes until breadcrumbs are browned.
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26
Serve and enjoy!
