This fresh take on Green Bean Casserole features a homemade mushroom cream sauce and a topping of golden sautéed onions and crispy Heritage Breed Prosciutto. Ready in under an hour, it’s the perfect addition to your holiday table. Recipe by Rob and Haley Wall of @walleats.
1.5 lbs fresh green beans, trimmed/halved
3 tbsp unsalted butter
8 oz baby bella mushrooms, chopped
1/2 cup shallots, chopped
2 tbsp fresh garlic, minced
1 cup chicken broth (not reduced sodium)
1 cup whipping cream
2 tbsp flour
1/2 tsp salt
1/4 tsp black pepper
1 sweet onion, thinly sliced with mandoline and sautéed until crispy
1 (85g) pack True Story Heritage Breed Prosciutto, baked at 400 until crispy and chopped
Garnish: fresh parsley
Directions
Preheat oven to 400 degrees.
Fill a large pot halfway with water and bring to a boil.
Add fresh green beans and boil until soft (~6-7 minutes).
Drain green beans with a strainer. Dunk in a bowl of ice water, dry, and set aside.
Add butter and mushrooms to an oven-safe skillet. Sauté over medium/high heat until browned.
Add shallots and garlic and continue to sauté until softened.
Reduce heat to medium and add chicken broth, whipping cream, flour, salt and pepper and continue to mix until sauce thickens (~3 minutes).
Remove from heat, add green beans to sauce, and mix well.
Place in oven, uncovered, and bake for 15 minutes.
Remove from oven and top with sautéed onions, crispy True Story Heritage Breed Prosciutto, and fresh parsley. Enjoy!
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