Ingredients

• 2 lbs. Organic Green Beans, trimmed
• Kosher salt
• 2 Tbsp. olive oil, divided
• 1 lb. Organic Keiki Crimini Mushrooms, sliced, divided
• 6 Tbsp. Unsalted Butter, divided
• 4 Sprigs Thyme, divided
• 2 Tbsp. ʻUlu Flour
• 1¼ cups milk (plant-based? try our selection)
• 1 cup heavy cream
• 4 garlic cloves, finely grated
• ½ cup Macadamia Nut Grated “Parm” 
• Black pepper
• ¾ cup Homemade Crispy Yellow Onions (recipe below) 

Instructions

1. Preheat oven to 375°F.
2. Boil a large pot of salted water. Cook green beans in batches for 3 minutes each, until bright green and tender. Drain and set aside.
3. Heat 1 Tbsp. olive oil in a large skillet over medium-high. Add half of the mushrooms and cook for 2 minutes without stirring, until golden on one side.
4. Toss mushrooms, then cook for 3 minutes more, until browned on both sides.
5. Add 2 Tbsp. butter and 2 sprigs thyme, cooking until butter browns and mushrooms are tender (about 4 minutes). Season with salt and set aside.
6. Repeat with remaining mushrooms, olive oil, butter, and thyme.
7. In a large saucepan over medium-low, melt remaining 2 Tbsp. butter. Whisk in ʻUlu Flour and cook, stirring, for 4 minutes until golden.
8. Whisk in milk and cream, and cook, whisking often, until thick and bubbling (about 5 minutes).
9. Remove from heat. Stir in garlic, Macadamia Nut Grated “Parm”, salt, and pepper.
10. Place green beans and mushrooms in a 2-quart baking dish. Pour sauce over them.
11. Cover with foil and bake for 25–30 minutes, until bubbling. Remove foil and bake another 15–20 minutes, until top is browned.
12. Sprinkle fried onions on top and bake for 3 more minutes. Let sit 10 minutes before serving.

Crispy Onions

1. Slice 1 onion into rings and toss in 1/2 cup ʻUlu Flour or cornstarch with salt.
2. Air Fryer: Air fry at 375°F for 8-10 mins, shaking halfway.
3. Pan Fry: Fry in 1/2 inch oil over medium-high for 2-3 mins until golden.
4. Drain on paper towels and enjoy!