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Mushrooms and Green Beans Casserole Gluten Free

This casserole features brown (Chestnut) mushrooms and green beans in a deliciously creamy sauce, topped with crispy onions. Tastes amazing on it's own, or on a bed of quinoa. If you can get them, substitute the brown mushrooms for foraged wild mushrooms, such as Pheasant Back's mushrooms. For a quick family dinner, you can leave out the crispy onion topping.

Posted by: kim
On:

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Advanced

Serves

4

Courses etc.

Main Courses
Recipes for kids

You will need

IngredientAdd
Onion Topping (optional):
1 tsp olive oil More products
1/2 cup or 100g gluten-free breadcrumbs

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 		More products
1 large onion, thinly sliced More products
Green Beans and Creamy Sauce:
1 cup or 250ml organic milk

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 		More products
6 black peppercorns More products
a few bay leaves More products
a pinch of grated nutmeg More products
1/2 teaspoon olive oil (like above)
1 small onion, finely chopped More products
250g brown mushrooms, trimmed and sliced More products
2 cloves garlic, crushed or finely chopped More products
1/4 cup or 40g gluten-free flour More products
1/4 cup or 4 Tbsp organic double cream

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 		More products
1 tsp sea salt More products
1/2 tsp ground pepper More products
250g fresh or frozen green beans

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 		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • If making the crispy onion topping:
  • Heat the oil in a large nonstick skillet over low heat.
  • Add the onion and cook, stirring occasionally, for about 10 minutes, until tender.
  • Set aside.
  • Next, make the sauce:
  • Combine the milk, peppercorns, bay leaf and nutmeg in a medium saucepan and heat over low until steaming.
  • Remove from heat, let stand for 5 minutes and strain, discarding the spices.
  • Meanwhile, heat the olive oil in a large saucepan over medium heat.
  • Add the chopped onion and cook, stirring often, until golden, about 3 minutes.
  • Add the mushrooms and the garlic and cook, stirring,for about 5 minutes.
  • Sprinkle flour over the vegetables and cook, stirring, for 1 minute.
  • Slowly pour in the milk, whisking constantly.
  • Bring to a boil, stirring.
  • Reduce heat to low and cook, stirring, until thickened, about 1 minute.
  • Remove from heat. Whisk in the double cream, salt and pepper.
  • To assemble and bake the casserole:
  • Preheat oven to 200 C or 400 F.
  • Spread the fresh raw green beans or lightly thawed green beans evenly over the bottom of a shallow baking dish and pour the mushroom sauce over.
  • Toss together the reserved onions and breadcrumbs in a small bowl and spread over the mushrooms and beans.
  • Bake until bubbling, about 15 minutes.

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Black Peppercorns
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