Sobre esta receta

El clásico definitivo de acompañamiento reconfortante — judías verdes tiernas cubiertas en una salsa cremosa de champiñones rica y sabrosa, coronada con una generosa capa de cebolla frita crujiente. Esta es la versión de preparación casera confiable que ha sido un elemento básico de las vacaciones durante décadas. Simple de preparar, profundamente satisfactoria, y siempre el primer plato en desaparecer de la mesa.

Instrucciones

1. 1

   Preheat your oven to ![350°F]. Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 5 minutes — they should be bright green and just barely tender but still have a snap. Drain immediately in a colander and rinse with cold water to stop the cooking. Set aside.

2. 2

   In a large skillet over ^[medium heat], melt the butter. Add the diced yellow onion and cook, stirring occasionally, for 4-5 minutes until softened and translucent.

3. 3

   Add the sliced cremini mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until they release their moisture and turn golden brown. Add the minced garlic and cook for 1 more minute until fragrant.

4. 4

   Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.

5. 5

   Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then pour in the heavy cream, soy sauce, and Worcestershire sauce. Whisk until smooth. Season with kosher salt and black pepper. Bring to a gentle simmer and cook for 3-4 minutes, stirring frequently, until the sauce has thickened enough to coat the back of a spoon.

6. 6

   Remove the skillet from heat. Taste the sauce and adjust seasoning if needed. Add the blanched green beans and half of the French fried onions (about 3 oz) to the skillet. Stir everything together until the green beans are evenly coated in the sauce.

7. 7

   Transfer the green beans mixture to a greased baking dish (9x13-inch) and spread it out into an even layer. Bake uncovered at ![350°F] for 20 minutes, until the casserole is hot and bubbling around the edges.

8. 8

   Remove the casserole from the oven and evenly scatter the remaining French fried onions over the top. Return to the oven and bake for an additional 5-8 minutes, until the onions are golden and crispy. Watch carefully — they can go from golden to burnt quickly.

9. 9

   Let the casserole rest for 5 minutes before serving. This helps the sauce set slightly so it's easier to scoop. Serve hot straight from the baking dish.