- 24 Ounces green snap beans
- 1 1/2 Pound brown mushrooms
- 6 Tablespoons unsalted butter
- 1 Teaspoon garlic
- 1 medium onion
- 1 Teaspoon salt
- 2 Teaspoons thyme
- 1/8 Teaspoon ground nutmeg
- 1/8 Teaspoon cayenne pepper
- 1/2 Teaspoon black pepper
- 1/2 Cup sour cream
- 3/4 Teaspoons Thick-It-Up
- 1/2 Cup heavy cream
- 1/2 Cup Parmesan cheese, grated
- 1/4 Cup whole-grain soy flour
- 1/4 Cup canola oil
- 1 Cup chicken broth
Thaw green beans completely (or use fresh with the ends trimmed).
In a large sauté pan heat butter until bubbly. Add mushrooms, garlic, and salt. Cook mushrooms until nicely browned: about 10 minutes. Combine with the green beans in a 2-quart casserole dish.
To the pan, add the thyme, cayenne, nutmeg, black pepper, and chicken broth. Sprinkle the Thick-It-Up over the top and whisk over medium heat for 1 to 2 minutes until thickened. Whisk in the sour cream and heavy cream and continue to cook an additional 3 minutes until thoroughly combined and thickened. Pour evenly over the green beans and mushrooms. Top with parmesan cheese and bake for 20 minutes until bubbly throughout.
While the casserole is cooking, cut the onion into thin slices and separate into rings. Coat evenly with soy flour and fry in oil in small batches for one to three minutes until golden and crispy. Drain excess oil on a paper towel and continue until all onion rings are fried. Top casserole with onion rings and serve immediately.