4 cups green beans, snapped into bite-sized pieces
2 Tablespoons unsalted butter, divided
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1 clove garlic, smashed and finely chopped
1 shallot OR 1/4 cup sweet onion, chopped
1 teaspoon fresh thyme OR 1/2 teaspoon dried thyme
1/4 cup dry white wine (optional)
3 Tablespoons flour
1 1/2 cups milk
1/2 teaspoon freshly ground black pepper
salt to taste
1/2 cup pecans, chopped
Preheat oven to 350 degrees. Lightly butter a 1 1/2 quart baking dish.
Steam green beans until bright green and just tender. Remove from heat and set aside.
Melt 1 tablespoon butter in large saucepan over medium-high heat. Stir in mushrooms
and sauté until limp and fragrant.
Add garlic and shallot and continue to sauté until garlic is soft
and shallot is translucent. Stir in thyme and wine and cook until wine has evaporated.
Add remaining tablespoon of butter to pan. When butter is completely melted, stir in
Cook for 1-2 minutes, stirring constantly. Add milk and whisk until sauce begins to
thicken. Add green beans. Stir and simmer 3 minutes. Stir in pepper. Taste for seasoning.
Place in prepared casserole and sprinkle with chopped pecans.
Bake 20 minutes until the
pecans are toasted. Allow to rest 5 minutes before serving. Cover and refrigerate leftovers.