2-4tablespoonsalmond milkjust enough to create a batter
4tablespoonsavocado oilor lard, or refined coconut oil. More if needed.
Instructions
Blanch Fresh Green Beans
Bring larger pot of salted water to boil.
Add green beans, and boil until bright green and about fork tender, about 3 minutes. (remember the beans will continue to cook in oven.
Drain, and cool immediately with cold water to stop cooking process. Set Aside.
Make Homemade Dairy Free Cream of Mushroom Sauce
In a large skillet, melt the ghee over medium heat and add the mushrooms and onions. Saute until the onions are soft and the mushrooms are wilted, 5-7 minutes.
Stir in the garlic, thyme, and salt and sauté for about a minute.
Stir in the flour, dispersing evenly. Stir in chicken broth, milk, and white wine, whisking into the vegetables.
Bring the mixture to a gentle boil to thicken, and turn off the heat. I like to add a touch of lemon or allowed sour cream for a little tang. Taste and decide for yourself.
Stir in the blanched beans and pour into a pan of your choosing. Size is not overly important as you are just heating the mixture through. 13 X 9 is what I usually use.
Place the pan to the side, covered to keep warm while you make the topping.
Make Crispy Onions
Heat a large skillet over medium heat and add your fat for frying.
Place the sliced onions and all the dry ingredients into a bowl and stir.
Add the milk, a little at a time just until there is no dry flour left, like a batter.
When your oil is hot (test a onion and see if it immediately sizzles), add the onions in batches to the skillet. Do not crowd the onions, a single layer important. Flip when golden. Brown up the other side and remove to a paper towel lined plate while you continue with the rest onf the onions. Continue to add oil if the pan becomes dry.
Top the green beans and bake for 30-45 minutes. Casserole should be hot and bubbly.