Kick Ass Green Bean Casserole!

1 lb green beans, cleaned, end snapped off, bite-size pieces
1 T salt
4 C water

1 T butter
1 T olive oil
1 T garlic, minced
Salt and Pepper
8 oz Portobello Mushrooms, cleaned and dry
2 T flour
3/4 C Chicken Stock
1 T sherry
3/4 C half-and-half
1 slice whole wheat bread
3 oz French fried onions
Salt and Pepper

Microwave beans in salted water for 6 minutes. Drain and rinse in ice water. Let beans sit to dry.

Remove the stems from the mushrooms and dice finely. Break mushroom tops into pieces ( for better texture).
Melt butter & oil. Add garlic and let it lightly brown.
Toss in mushroom pieces, salt, and pepper to the pan.
Stir frequently until mushrooms start to release their juice, about 6 min.
Add flour. Stir frequently and let it brown.
Add chicken stock and sherry. Stir and bring to a simmer.
Slowly add the half-and-half, stirring frequently until sauce thickens, about 10 minutes.
Add cooked green beans. Pour into greased 8" square baking dish.

In a food processor, process the bread to crumbs, add french fried onions salt and pepper. Pulse to combine. Spread mixture evenly over beans. Cook at 425 for 10 minutes.

Adapted from a Cook's Illustrated & Kitchen Parade recipe. See link if doubling recipe or cooking later!