- 1 1/2 pounds white button mushrooms
- 2 teaspoons soy sauce
- 2 teaspoons lemon juice (about 1 lemon)
- 2 cups chicken stock
- 1 cup heavy cream
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 cloves garlic, finely minced or grated on a microplane grater
- 1/4 cup flour
- Kosher salt
- Freshly ground black pepper
- 3 cups green beans
- 1 cup fried onions
Roughly chop mushrooms into pieces approximately 1/8th to 1/4-inches large. Set aside. Combine soy sauce, lemon juice, chicken stock, and heavy cream in a medium bowl.
Add oil and butter to 12-inch non-stick skillet. Heat over high heat until butter is melted and foaming subsides. Add mushrooms to skillet and cook, stirring occasionally, until liquid is evaporated and mushrooms begin to sizzle, 6 to 10 minutes. Reduce heat to medium high. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly until light golden blond, 1 to 2 minutes. Whisking constantly, add stock and cream mixture. Bring to a boil, reduce to a simmer, and cook until mixture achieves a texture between pancake batter and heavy cream, about 5 minutes. Season to taste with salt and pepper.
Cut the ends off the green beans and blanch in boiling water, just until they are no loner crunchy but still have some snap. Combine with soup in a 9 by 13 casserole dish, top with fried onions, and bake at 350 for 15 minutes.
From Serious Eats