Braised green beans with golden mushrooms in a cream sauce, topped with toasted breadcrumbs.

Ingredients

For the breadcrumbs:

  • 1 cup coarse fresh breadcrumbs
  • 1/4 cup olive oil
  • Freshly ground black pepper to taste

For the green beans:

  • 4 tbsp unsalted butter
  • 8 oz. white mushrooms, quartered
  • 1 small onion, finely chopped (about 1/2 cup)
  • 1 tsp kosher salt
  • 3 medium cloves garlic, minced
  • 10 oz. fresh green beans (can use frozen, thawed)
  • 3/4 tsp ground black pepper
  • 1 1/2 cups chicken broth
  • 1/2 cup whipping cream

Steps

  1. Heat the oven to 375 degrees.
  2. Toss the breadcrumbs in a bowl with the olive oil and pepper.
  3. Spread them on a baking sheet and toast until golden, stirring occasionally, about 10 minutes.
  4. Melt the butter in a large skillet over medium heat.
  5. Add the mushrooms and onion.
  6. Increase the heat to high to reheat the pan and then drop the heat back to medium.
  7. When the mushrooms are slightly golden, add the salt.
  8. Saute until the mushrooms are deep golden, about 5 minutes.
  9. Add the garlic, green beans, and pepper.
  10. Add the broth and simmer, stirring occasionally, until the liquid has reduced by about three-quarters and the beans are fork-tender and fully cooked, about 20 minutes.
  11. Add the cream and simmer until the sauce is reduced to a very thick consistency, about 10 minutes.
  12. Serve the beans and sauce topped with the toasted bread crumbs.