November 18, 2019Target Healthy Eating
2 Tablespoons butter
4 or 5 yellow onions, sliced
1 pinch black pepper
1 Tablespoon butter, to cook mushrooms
4 anchovy fillets ground with mortar & pestle with 4 garlic cloves, into a paste (not only adds a wonderful flavor, but replaces salt)
20 more fresh garlic cloves, sliced
1 pound mushrooms, cleaned then sliced, then saut?ed in butter
Splash cream sherry
2 Tablespoons butter melted in a saucepan, to room temperature. Use the lowest flame
2 1/2 Tablespoons chickpea flour
2 cups almond milk
1/2 cup cream sherry
pinch of nutmeg
1 pinch chili flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 pinch black pepper
2/3 cup panko
2 Tablespoons melted butter
1/2 cup freshly grated Parmesan
2 pounds green beans, trimmed, blanched, then ice bath, set aside to drain
2 cups freshly grated Gruyere cheese, divided
1. Preheat oven to 375 degrees
2. Wash and trim the green beans. Add to pot of boiling water and boil for one minute. Then, with slotted spoon, remove from boiling water and plunge into ice bath. Then drain and set aside.
3. Slice the onions, then melt the butter, and cook the onions until they turn a nice dark brown, but aren't burnt. Set aside on paper towel to drain.
4. Cook the mushrooms in same pan: First prepare the anchovy/garlic paste.
5. Slice the additional garlic cloves. Then clean the mushrooms with damp paper towel and slice them. Next, melt the butter in the pan, add the paste and whisk it with the butter. Add the sliced garlic and cook for 1 minute, stirring the whole time. Add the cream sherry and combine well with ingredients in pan. Add the mushrooms and cook until nicely brown. Set the mushrooms aside in the pan.
6. Grate the two cheeses and be sure to keep them in separate containers. Set both aside.
7. Mix the Panko topping ingredients together in a small bowl and set aside.
8. Make the sauce: to the melted butter in the mixing bowl, add the flour and slowly work the flour and butter together. Next, add the almond milk, stirring, the grated nutmeg, chili flakes, black pepper, the herbs. Add a splash of cream sherry and finally, add one cup of the gruyere and stir it into the sauce until all ingredients are well combined. Set aside.
9. Butter a large casserole or baking dish. Add some of the brown onions to the bottom of the baking dish and spread them around. Add half of the green beans, then half of the mushrooms. Move the beans around so that the mushrooms mix with the beans. Add half of the sauce and let it drip to the bottom of the baking dish.
10. Add another layer: Add the rest of the green beans, except for a few, add the rest of the mushrooms, most of the sauce. Now, the rest of the green beans.
11. Add the rest of the browned onions and spread them over the top layer.
12. Add the remainder of the gruyere; sprinkle it all over the top evenly.
13. Finally, sprinkle the Panko topping evenly, over the layer of gruyere.
14. Bake uncovered for 30 minutes. After 20 minutes, keep your eye on the Panko crumbs so they turn brown, but not burned.
15. Remove when done and serve right away while steaming hot, with the rest of your dinner.
From Our Table to Yours
Have a Great Week Everyone!