Green Bean Casserole with Creamy Mushroom Sauce and Fried Onions

• 500 g Green beans
• 40 g Unsalted butter
• 300 g Button mushrooms
• 2 cloves Garlic
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 250 ml Whole milk
• 150 ml Double cream
• 80 g Fried onion

1. Heat the oven to 190°C (375°F). Bring a large pot of well-salted water to the boil.
2. Trim the green beans, then boil for 4 to 5 minutes until bright green and just tender. Drain well in a colander and set aside.
3. Slice the button mushrooms and finely chop the garlic. Melt the unsalted butter in a large frying pan over medium-high heat.
4. Add the mushrooms and cook for 6 to 8 minutes, stirring, until their liquid has evaporated and they are lightly golden. Stir in the garlic and cook for 30 seconds until fragrant.
5. Pour in the whole milk and double cream, then season with the fine sea salt and black pepper. Bring to a gentle simmer and cook for 4 to 6 minutes, stirring, until the sauce lightly coats the back of a spoon.
6. Add the drained green beans to the pan and toss to coat in the creamy mushroom sauce. Tip into a baking dish and spread into an even layer.
7. Bake for 18 to 22 minutes until bubbling around the edges. Scatter the fried onion over the top and bake for 5 minutes more until the topping is crisp and golden.
8. Rest for 5 minutes so the sauce settles slightly, then serve hot. Add a little extra black pepper at the table if you like.

Made this recipe? Rate it — a comment is optional.