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Crispy Onions

  • 2 medium yellow onions, thinly sliced (use 3 if you want to snack-it’s hard not to eat them)
  • 1/4 cup flour
  • 2 tablespoons panko breadcrumbs
  • Salt & Pepper
  • Canola oil, for frying

Mushroom Sauce

  • 3 tablespoons or so butter
  • 1 package of mushrooms, chopped
  • Freshly ground black pepper
  • Kosher salt
  • 1-2 shallots
  • 2 garlic cloves, minced
  • 3 tablespoons flour
  • 1 1/2 cups vegetable or chicken broth
  • 1/2 cup heavy cream or similar substitute
  • 1.5 lbs of fresh string beans, trimmed and cleaned


  1. Using a mandolin, cut your onion into thin strips.
  2. Toss the onions with the flour, bread crumbs, salt and pepper.
  3. Heat about 1/2 inch of oil in a pan and test the temperature by dropping one onion in. It should sizzle.
  4. Only cook a handful or so at a time in small batches. Place the finished ones on a paper bag lined with paper towels to soak up the excess oil. *Beware: hide these somewhere while you compile the rest of the dish- or they will somehow disappear.
  5. Par boil the string beans in salted water and then place in a ice bath to stop the cooking. The last thing we want are mushy string beans.
  6. Heat oven to 400 degrees.
  7. To make the mushroom sauce:
  8. Over medium-high heat, melt butter in the bottom of a pan or cast iron skillet. Add the mushrooms, salt and pepper and saute them for 3 to 5 minutes. Add the garlic, shallots and saute one minute more.
  9. Add the flour and combine.
  10. Add the broth a little at a time and keep stirring. Let it simmer for a minute or so, add the cream and bring to a simmer again while stirring. In about 5 minutes or so the sauce should thicken.
  11. Pour the mixture over the string beans in a baking dish. Add onions and bake until everything bubbles – about 15 minutes.
  12. We were so hungry we forgot to take professional final photos but I got a few with my phone the next time we made it!

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