Is it possible to enjoy both crunchy and creamy textures in the same dish? It is when you cook with Hood sour cream. These creamy green beans are topped with French fried onion strips for a flavorful crunch you’ll wish you could sprinkle over every holiday plate. For more delicious seasonal recipes visit Hood.com.
Fill a large pot halfway with water and 1 teaspoon kosher salt, and heat on high to boil.
Fill a large mixing bowl with ice cubes and cold water and set aside. Rinse the green beans under cold water and trim off the stem ends. Using kitchen tongs, submerge the green beans in the water once it is boiling. Cook for 5-8 minutes, stirring occasionally.
Using tongs, take the cooked green beans out of the water and transfer them into the cold ice water. Set aside to make the sauce.
Pour 1 tablespoon of the olive oil into a sauté pan and heat on medium to high heat. Add the shallots to the sauté pan and cook until slightly browned, stirring occasionally. When finished, set the shallots aside in another dish. Add the mushrooms to the sauté pan with the remaining olive oil and 1 teaspoon of kosher salt. Cook them until they are browned, then add the shallots back into the pan. Add 2 tablespoons of butter and all of the flour to the mixture and stir over medium heat. When the butter has melted, pour the milk into the pan and cook on medium until the mixture has reduced by about 1/4, making sure to stir constantly. Stir in the sour cream and season with salt and pepper.
Heat the mixture for a few more minutes, then transfer to a heat-safe dish. Just before serving, add 2 tablespoons of butter to a sauté pan and add in the drained green beans. Toss the beans in the butter until heated throughout. Transfer the green beans onto a serving platter, and pour the creamy sauce over the top. Garnish with French fried onion strips.