24ozGreen Beans, frozen, Italian, cut, or your favorite
6slicesbacon
The Process
The Fried Onions
Slice the onion (about 1/8 inch thick) and add to the cashew milk, making sure the milk coats all the onions. Let sit for at least one hour.
Heat 2 inches (about 2 cups) of sunflower oil in a medium pan or dutch oven on medium-high. The temperature goal is 350 degrees.
Measure out the flour into a shallow bowl and add the onion powder, garlic powder, kosher salt and pepper.
Once the oil is at temp (350 degrees) add some of the onions to the flour and coat well. Shake off the excess and add to the oil using a spider strainer. Do not overcrowd the pan. During the frying process, make sure to stir the onions a few times to keep them from sticking together. After about 3-4 minutes, the onions will start to float to the top, and when they do and have also achieved a golden color, remove them from the pan with the spider strainer and place on a cooling rack lined with paper towels. Sprinkle lightly with kosher salt while they are still hot.
Repeat the above procedure for the rest of the onions. Remember to check the temp of your oil frequently. The temperature will fluctuate throughout this process so you may need to reduce or increase the heat level. Set all onions aside to cool.
Mise en Place
After the onions are complete, gather all your ingredients for the rest of the recipe. Add the frozen beans to the casserole or dutch oven you baking in, allowing them to thaw while you work. Slice the bacon into lardons, chop the mushroom finely. Preheat the oven to 350 degrees.
Cook the bacon
Add the bacon and some sunflower oil to a small skillet and cook until much of the fat is rendered. Drain to a paper towel-line bowl and set aside.
Saute the Mushrooms
In a larger skillet, heat about a tablespoon of sunflower oil on medium-high heat. Add the mushrooms, thyme, kosher salt and pepper to taste, and cook until mushrooms are softened. Reduce to low and let simmer.
Heat the Milk
Right after you start cooking the mushrooms, add the milk to a small saucepan and heat on medium, just until warm. You will see bubbles start to form around the edges and that will let you know it is warm enough. Transfer the warm milk to a measuring cup.
Make the Sauce
In a small saucepan, melt the Earth Balance over medium heat. Once melted, add the flour and whisk briskly until combined and begins to thicken. Slowly add the warm milk and keep whisking until all the milk is combined and the sauce begins to thicken. Reduce the heat to low.
Add the Tamari, onion powder, garlic powder to the sauce and whisk to combine. Season with kosher salt and pepper to taste. Add about a tablespoon of the bacon to the sauce and blend to combine.
Add the sauce to the mushrooms and mix well. Remove from heat.
Make the Casserole
Add the mushroom mixture, bacon, and 2 small handfuls of the fried onions to the beans and mix gently to combine. Bake uncovered in a 350 degree oven for 25 minutes. Top the casserole with fried onions and bake for 10 minutes. Remove from the oven and enjoy!