- 2 tsp salt
- 1 lb fresh green beans, ends trimmed
- 1 tsp Worcestershire sauce
- 3 Tbsp olive oil, divided
- 2 cups crimini sliced mushrooms, divided
- 1 tsp freshly ground black pepper
- 1 large shallot, minced
- 1 Tbl garlic, minced
- 1/4 tsp freshly ground nutmeg
- 1/2 tsp dill
- 1 cup vegetable broth
- 4 Tbl cornstarch
- 1 cup heavy cream
- Large bowl of ice water
- Bring a 1/2 gallon of water (at least 6-8 cups) and 2 tsp of salt to a boil in a saucepan. You really want the beans to swim freely in the water. Add the beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Remove the beans from the ice water after 2 minutes and place back into the colander to drain.
- Preheat oven to 350F, rack in the middle. Take 1 cup of the mushrooms and chop into small pieces. Place a medium non-stick skillet over medium-high heat. Add in 1 Tbl of oil. When the oil starts to shimmer add the 1 cup of chopped mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Remove the mushrooms from the pan and set aside.
- In the same pan add 1 Tbl of oil. Add in the garlic, shallots, nutmeg, 1 tsp salt, and pepper. Cook until the shallots are soft. About 3-5 minutes. Add in the cooked mushrooms. Add in the broth and simmer for one minute. Decrease the heat to medium-low. Make a slurry of the cornstarch and cream in a cup. Add to the mushroom mixture. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Add in the dill and taste for seasoning. Remove from the heat and set aside.
- On a lightly sprayed oven-proof serving dish line the green beans down the center. Ladle the mushroom sauce down the center of the green beans leaving the ends exposed. Bake for 15-20 minutes or until the mixture bubbles. While the mixture is baking, place a medium non-stick skillet over medium-high heat. Add 1 Tbl of oil and heat for a minute. Add the remaining cup of sliced mushrooms and gently stir to coat. After 3 minutes of cooking, add in 1/2 tsp of salt and 1 tsp Worcestershire sauce; stir. Cook for about 5 minutes per side or until all the mushrooms are golden brown and release their liquid. When the green beans in the oven are done, remove from the oven and top with the sautéed mushrooms. Serve or if you wish to add the crispy onions, see the Notes for more details.
If you wish to garnish these with the crispy onions, as soon as you place the sauteed mushrooms on top, place some of the onions on top of those and pop the plate back in the oven for about 3 minutes or until the onions have turned golden brown and crispy.