For the baked green bean fries

1. Start by preparing your eggs by gently whisking them, adding
2. Fresh ground pepper and continue to whisk to incorporate. Then
3. Place in a large enough bowl to accommodate the green beans.
4. Next mix panko and crispy onions in a mortar or heavy bowl
5. and crush.
6. Then take two separate plates,
7. or one large serving plate, and place your flour on one with the panko/onions
8. on another .
9. Now take a large pot filled with water and bring to a boil. Have ready
10. a bowl with an ice bath. Drop raw beans into the boiling water
11. for no more than 2-3 minutes, then quickly remove placing in the
12. ice bath until completely cool.
13. Leaving the beans still damp, dredge through flour shaking off excess.
14. Next place into egg bath and coat all sides, then dredge through panko/onion mixture.
15. Then lay coated beans onto a lined baking sheet, slightly spaced.
16. Bake in a pre-heated oven at 425 degrees 8-10 minutes, turn and continue
17. to bake another 8 minutes or until panko crumbs are golden brown and beans
18. are just tender.

For the sautéed portabellas

1. Gently brush off any debris from your mushrooms and
2. slice into 1/4 inch pieces lengthwise.
3. Place mushrooms into a dry non-stick pan, or with just
4. a drizzle of oil. Sprinkle with a pinch or so of salt
5. to help sweat out excess liquid.
6. Once they begin to loose liquid and start to become limp and
7. tender, add a bit of oil and crushed red pepper. Continue to sauté
8. for a few minutes until tender.

For the cream of mushroom sauce

1. Add condensed mushroom soup and half and half to
2. a medium pot. Heat gently until hot and keep warm.
3. To arrange place mushrooms on individual plates, top with
4. crispy green bean fries then drizzle this cream of mushroom sauce.