Ingredients
- 1 lb. green beans
- 2 slices whole wheat bread
- ¼ cup chopped fresh flat parsley
- 3 Tbsp olive oil, divided
- ½ tsp fresh garlic
- 1 ½ oz. parmesan cheese
- ½ chopped onion
- 4 oz. sliced white mushrooms
- ½ cup unsalted chicken stock
- ½ cup reduced fat milk
- 2 Tbsp dry sherry (optional)
- ½ tsp salt
- ¼ tsp pepper
- 1/8 tsp ground nutmeg
- 1 ½ Tbsp all-purpose flour
Preparation
- Preheat broiler
- Cook beans in large saucepan with boiling water for 3 minutes, then plunge them in ice water and drain.
- Place bread in a blender or food processor and pulse until coarse crumbs form. Stir in parsley, 1 Tbsp. oil, garlic, and 2 Tbsp. parmesan cheese.
- Heat 2 Tbsp. oil in a cast iron skillet on medium. Add onions and mushrooms and sauté for 8 minutes. Stir in flour and cook for 1 minute. Add stock, milk, and, sherry. Simmer for 3 minutes. Remove heat and stir in 4 Tbsp. parmesan cheese, salt, pepper, and nutmeg. Add beans to pan. Toss to coat. Sprinkle with breadcrumbs and broil for 2 minutes.