Cream of mushroom soup and canned crispy onions? No thanks! Try this healthier version that in my opinion, tastes better too. Watch me make this on my show!
1 red onion (can substitute shallots if desired)
1/2 c cornstarch, arrowroot, gluten free flour, or regular flour
1/4 tsp salt
olive oil to fry
Heat olive oil in a skillet. Thinly slice the onion. Add salt to the cornstarch, then dredge the onion slices in mixture. Fry in skillet until nice and crispy. Drain on paper towels and set aside.
2-3 Tbsp olive oil, grass fed butter, or ghee
3 Tbsp cornstarch, arrowroot, gluten free flour, or regular flour
8oz chopped mushrooms (cremini, shiitake, and/or wild are best)
3/4 tsp salt
1/4 tsp pepper
2 1/2 c 2% milk, your favorite unsweetened non-dairy milk (almond/cashew/coconut), or half and half
garlic powder and nutmeg to taste
1/2 c grated parmesan cheese, plus extra for topping
2 1/2 lbs fresh or frozen green beans, blanched in chicken or vegetable stock.
In a saucepan, make a roux by heating the oil, adding the cornstarch, and whisking to combine. Add mushrooms, salt and pepper and cook for a couple of minutes, until mushrooms begin to soften. Gradually add the milk, whisking constantly over medium heat until blended and thickened. Reduce heat to low and add in garlic, nutmeg and cheese. Once fully incorporated, remove from heat. (If too thick, you can use a little of your blanching stock to get the consistency you want).
Add the blanched green beans and mix well. Pour into casserole dish and top with the crispy onions and a sprinkling of cheese. Bake for 15 minutes at 400 degrees. Let cool, take a bite, and say yum.