Ingredients: Serves 6
(Abbreviations: C = cup, tsp. = teaspoon, T= tablespoon, lb = pound, oz.= ounces, pkg = package, pt. = pint, qt. = quart)
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2 tablespoons all-purpose flour
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kosher salt and black pepper
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2 1/2 tablespoons olive oil
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8 ounces button mushrooms, sliced
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1 cup milk
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1 lb Alpine Fresh French Beans (Haricots Verts)
Directions:
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In a bowl, toss the onion with 1 tablespoon of the flour and ¼ teaspoon salt.
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Heat 1½ tablespoons of the oil in a large skillet over medium-high heat.
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Cook the onion, stirring, until golden brown, 1 to 2 minutes; transfer to a plate.
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Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat.
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Cook mushrooms, stirring, until tender, about 5 minutes.
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Reduce heat to medium.
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Sprinkle the remaining tablespoon of flour over the mushrooms and cook, stirring, for 1 minute.
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Add the milk and ¼ teaspoon each salt and pepper. Simmer, stirring, until mixture begins to thicken, 1 to 2 minutes.
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Add green beans and cook until heated through, 3 to 4 minutes. Top with the onions.
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Serve
IDEA: This dish makes a great side to any roasted chicken entree.