Description
Crispy green bean fries and sautéed portabellas are topped with a creamy mushroom sauce. A unique twist on a classic!
Ingredients
Units
Scale
- 1 lbs (454 g) fresh whole green beans
- 2 eggs
- 1/2 cup garbanzo bean flour
- 1/4 tsp fresh pepper, ground
- 1/4 cup panko bread crumbs
- 1/2 cup crispy French fried onions, lightly salted
- 2 large portabella mushrooms
- pinch of salt
- 1/4 tsp crushed red peppers
- 2 tbsp olive oil
- 11 ounce (312 g) carton of portabella mushroom soup
- 6-8 ounces (170-227 g) half and half
- fresh ground pepper
Instructions
- For the baked green bean fries
- Gently whisk eggs, adding fresh ground pepper.
- Place whisked eggs in a large bowl.
- Mix panko and crispy onions in a bowl and crush.
- Place flour on one plate and panko/onion mixture on another plate.
- Bring a large pot of water to a boil. Prepare an ice bath.
- Blanch raw green beans in boiling water for 2-3 minutes, then immediately transfer to the ice bath until cool.
- Dredge damp green beans in flour, shaking off excess.
- Coat green beans in the egg mixture, then dredge in the panko/onion mixture.
- Place coated green beans on a lined baking sheet, slightly spaced.
- Bake in a preheated oven at 425°F (218°C) for 8-10 minutes, turn, and bake for another 8 minutes, or until panko crumbs are golden brown and beans are tender.
- For the sautéed portabellas
- Gently brush off debris from mushrooms and slice into 1/4-inch pieces lengthwise.
- Place mushrooms in a dry non-stick pan, or with a drizzle of oil. Sprinkle with salt.
- Sauté mushrooms until they release liquid and become limp and tender. Add a bit of oil and crushed red pepper. Continue to sauté until tender.
- For the cream of mushroom sauce
- Add condensed mushroom soup and half-and-half to a medium pot. Heat gently until hot and keep warm.
- To arrange, place mushrooms on individual plates, top with crispy green bean fries, and drizzle with cream of mushroom sauce.
Notes
- For extra crispy green bean fries, ensure they are completely dry before dredging in the panko mixture.
- To reduce sodium, use low-sodium or no-salt-added condensed mushroom soup and crispy fried onions.
- Leftovers can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 8
- Protein: 15
- Cholesterol: 100