1 lb green beans
8 cloves garlic
1 container chicken stock
1/3 cup water
4-5 button mushrooms
2 Tbsp corn starch
3 Tbsp cream
salt and pepper to taste
French fried onion – optional
Clean and cut green beans in to 2 inch pieces. Pour stock and water into pot with 5 cloves of garlic and green beans. Simmer until tender. Turn oven on to 350
Roughly chop 3 garlic cloves and mushrooms. Place in a pan with medium heat. Remove some liquid from green bean pot into pan, about 2 ladles worth. The liquid will reduce to about half and the garlic and mushrooms will become tender.
Remove extra liquid from the pot to prevent a soupy casserole… to where about half or a little more green beans are submerged. Return liquid with mushrooms and garlic back into the pot.
Ladle out 1/4 cup of liquid into a small bowl or measuring up to make the corn starch slurry. Add the corn starch and whisk vigorously so no lumps remain. Add slurry and cream to the green bean mushrooms. Coat beans and mushrooms until evenly distributed. Add salt and pepper to taste. The mix will be watery but it’s easier to season before it thickens
Place in a dish put in the oven until it just simmers… about 10 minutes. Remove from the oven and if needed, turn green beans and mushrooms. Add fried onions and place in oven to toast onions. Be sure not to let it stay in the oven too long. Excessive heat will break down the starches and the nice thick coating will turn watery.
NOTE: if pressed for time and you don’t want to use the oven. You could heat everything in the pot rather than a dish in the oven. Bring the pot to a simmer and turn beans to prevent it from sticking to the pot. Once it’s thickened, serve and enjoy!