Ingredients
1/4 cup all-purpose flour
1 tsp. kosher salt
2 tbsp. Panko breadcrumbs
2 medium onions, thinly sliced
1 lb. of cooked green beans
12 oz. mushrooms
2 tbsp. unsalted butter
1 tsp. kosher salt
1/2 tsp. ground black pepper
2 cloves minced garlic
1/4 tsp. freshly grated nutmeg
2 tbsp. all-purpose flour, sprinkled
1 cup chicken broth
1 cup half & half
Preparation
Mix together 1/2 cup of flour, 1 tsp. kosher salt, breadcrumbs and onions in a large bowl. Arranged on a lightly oiled baking sheet and bake in the oven at 475 degrees for about 30 minutes (toss twice during cooking). Remove from oven and cool.
Melt butter in a large cast-iron skillet and sauté mushrooms, 1 tsp. kosher salt, an pepper for 4-5 minutes. Add garlic, nutmeg and 2 tbsp. flour; sauté an additional minute until pan is dry. Add chicken broth and half-&-half. Lower heat and simmer for approximately 6.5 minutes. Stir in 1/4 of onion mixture and green beans. Top with remaining onions and bake at 400 degrees for 15 minutes.
