SaveIngredients
Method
Bring a large skillet of salted water to a boil. Add the green beans and cook until bright green and just tender, then drain and set aside.
Wipe out the skillet and melt the butter over medium-high heat. Add the mushrooms and cook, stirring now and then, until browned and their liquid has cooked off.
Stir in the garlic and flour and cook for 30 seconds, then slowly whisk in the milk and cream with the onion powder.
Simmer, stirring, until thick enough to coat a spoon, then season with salt and pepper.
Fold in the green beans and half the fried onions until coated. Scatter the rest of the fried onions on top and serve straight from the skillet.
Tips
- Add the onion topping right before serving so it stays crunchy.
- Frozen cut green beans work too: skip the boiling and add them straight to the sauce until hot, about 4 minutes.
- Make it a day ahead without the onions, then reheat gently and top just before the table.
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Gear that helps
- Balloon whisk Smooth sauces and lump-free batters.
- Colander Drains pasta and rinses beans fast.
- Stainless skillet Sears hard and builds a pan sauce.
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