Anna Rossi's Green Bean Casserole

• 2.5 lb Green Beans
• 2 tbsp salted butter
• Cipollini onions
• 2 tsp paprika
• Kosher salt and freshly ground pepper
• Pinch of cayenne pepper
• 8 oz RI Maitake mushrooms
• 8 oz RI Shiitake mushrooms
• garlic cloves
• 4 tbsp flour
• 2 c chicken stock
• ½ c crème fraiche
• 1 tbsp lemon juice
• 2 pkg Lars Crispy Onions

Preheat oven to 400°F. In a large pot of salted boiling water, add green beans and blanch until just tender, about 5 minutes. Drain beans immediately and rinse with cold water, then pat dry. Cut beans in half and set aside.

Return pot to medium heat and add butter. Add onions, paprika, ½ tsp salt, ½ tsp pepper and cayenne pepper, and sauté for about 5 minutes or until translucent. Add mushrooms, cover and cook for 5 minutes. Uncover, add garlic and season to taste with salt and pepper. Cook for an additional 5 minutes, stirring occasionally. Gradually add flour to mushroom mixture, stirring to combine. Slowly add chicken stock (about ½ c at a time) stirring constantly until all stock has been added and mixture is smooth. Season to taste with additional salt and pepper. Bring sauce to a simmer and cook for an additional 5-8 minutes or until sauce has thickened. Once thickened, stir in crème fraîche, lemon juice and French beans. Simmer, stirring occasionally until beans are heated through, about 8 minutes.

Transfer bean mixture to a 9 x 13-inch glass or ceramic baking dish. Bake casserole for 20-30 minutes or until bubbling. Remove from oven and top with 1 ½ containers Lars Crispy Onions, covering the top completely (save the additional Crispy Onions for those who wish to add more to their individual serving). Serve warm.

*Baby Portabella mushrooms can be substituted

Recipe courtesy of Chef Anna Rossi @chefannarossi