- Kosher salt
- 1 1/2 pounds fresh French eco-friendly beans, ends trimmed
- 4 tablespoons butter, divided
- two tablespoons finely chopped Vidalia onion
- 4 ounces baby portobello mushrooms, cleaned and finely chopped (a couple of tablespoons)
- two tablespoons all-purpose flour
- 1 cup (8 ounces) sour cream
- Freshly ground pepper
- 1 1/2 cups corn cereal (suggested: Corn Flakes)
- 1/2 pound grated mozzarella cheese
Preheat the oven to 400 levels F.
Bring a sizable pot of salted water to some boil over medium heat. Add some beans and prepare for until just tender but nonetheless firm, about five to seven minutes. Take away the beans in the water to some large bowl of cold water to preserve color and prevent the cooking. Drain the beans and hang aside.
Melt two tablespoons from the butter inside a large skillet over medium-high temperature. Add some onions and saute until translucent. Stir within the mushrooms, season with pepper and salt, to taste, and saute about three to five minutes. Add some flour and stir for an additional minute, to prepare the raw flour taste, after which whisk within the sour cream. Simmer for just a few minutes to create the tastes together and taste for seasoning.
Cut the eco-friendly beans into 2-inch pieces. Melt the rest of the two tablespoons of butter in a tiny pan. Crush the cereal flakes inside a resealable plastic bag and add these to the pan using the butter. Toss to coat. Spread the eco-friendly beans over the foot of a 9-inch casserole dish. Pour all the mushroom sauce mixture within the beans and top using the grated cheese. Sprinkle using the buttered cereal flakes and bake within the preheated 400 degree F oven, until light golden brown and bubbly, roughly twenty minutes. Remove in the oven and serve.
Recipe thanks to Claire Robinson 2009