Enjoy this homemade version of a popular Thanksgiving side dish for the holidays or any time of the year.
MAKES 1 (9- BY 13-INCH) CASSEROLE; SERVES 8–12
2 pounds thin green beans
1 tablespoon extra-virgin olive oil
1 pound Shiitake mushrooms
4 tablespoons unsalted butter, divided
2 sprigs thyme
2 tablespoons all-purpose flour
1¼ cups whole milk
1 cup heavy cream
4 cloves grated garlic
½ cup shredded Parmesan cheese
Salt and black pepper
¾ cup Fried Onions (recipe below)
Preheat oven to 375°F.
Trim stem ends off the green beans and cook in a large pot of boiling salted water until tender, about 3 minutes. Drain and cool.
Heat olive oil in a large skillet. Cook mushrooms without stirring until golden brown, about 2 minutes. Add 2 tablespoons butter and the thyme and continue to cook until mushrooms are tender, about 4 minutes. Add a pinch of salt.
Heat a large cast-iron skillet on medium-low heat. Add remaining 2 tablespoons butter. Whisk in flour and continue to whisk until roux is golden brown and has a nutty fragrance, about 5 minutes. Whisk in milk and cream. Increase heat and bring to a simmer. Continue to whisk until sauce thickens, about 5 minutes. Remove from heat and whisk in garlic and Parmesan. Season with salt and pepper.
Place mushrooms and green beans in a baking dish. Pour cream sauce over and cover tightly with aluminum foil. Bake for 25–30 minutes. Uncover and bake until casserole starts to brown, about 15–20 minutes more. Remove from oven and add fried onions to the top. Let sit for 10 minutes before serving and top with a pinch of microgreens.
Thinly slice 1 onion. Toss the pieces in a tablespoon or 2 of cornstarch. Heat about 1 inch grapeseed oil in a frying pan to 350°. Add onion slices to the hot oil and cook until they stop bubbling, about 5 minutes.