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Rated excellent by our customers

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

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1/2 cup or 100g gluten-free breadcrumbs

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1 large onion, thinly sliced More products
Green Beans and Creamy Sauce:
1 cup or 250ml organic milk Available only in our Edinburgh shops 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 Available only in our Edinburgh shops 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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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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Onions ORGANIC
Real Foods
Black Peppercorns
Real Foods
Whole Nutmegs ORGANIC
Real Foods (1kg)
£55.57
Onions ORGANIC
Real Foods
Brown Mushrooms UK ORGANIC
Real Foods
Garlic ORGANIC
Real Foods (each)
£0.60
Fine Sea Salt
Real Foods
Black Peppercorns
Real Foods
Runner Beans UK ORGANIC
Real Foods
Sorry unavailable
Bay Leaves ORGANIC
Real Foods
Golden Linseed Breadcrumbs Gluten Free
The Incredible Bakery Co (200g)
£3.00
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