This recipe is a favorite Thanksgiving recipe for myself and many people I know - I did find out that it is a least favorite of my grandmother, however (haha!)... Bring this to your next Thanksgiving potluck and most people are sure to eat it up!!
-3 cans organic green beans or 3 cups steamed fresh green beans -about 1 pound mushrooms -1 medium-large sized sweet onion cut into thin slices (JULIENNE) -1 bag Epic Pork Rinds -1/2 c. coconut oil + some for roasting mushrooms -1/2 c. alternative flour of choice (hazelnut is tasty and festive!) -3c. almond milk -2 tbsp. minced or chopped garlic -2 tbsp. coconut aminos (optional) -sea salt & pepper -dry cooking sherry (optional)
-First pre-heat your oven to 400 degrees
-Quarter or slice all of your mushrooms and place them in a large bowl
-Toss them with a little bit of oil, garlic, salt/pepper, and coconut aminos (if using)
-Lay them out on a large sheet pan (you may want a pan with edges so the soy sauce/oil/juices from the mushrooms don't leak out and run all over your oven)
-Roast them in your 400 degree preheated oven for 17 minutes, when done set simply set aside for now, and reset oven for 350.
-Heat a medium sized sauce pan over medium heat (for roux--equal parts flour to fat) and a medium sized frying pan on medium-high (for onion)
-When the sauce pan is warm add the oil and flour, whisk together under smooth than let sit until starts to bubble. Continue whisking on and off, making sure there is no sticking to the bottom of the pan, until the roux smells familiarly of popcorn or toasted nuts. This means the flour is cooked out.
-When the flour is cooked out of your roux add the almond milk and whisk until everything is combined and smooth. Continue whisking on and off, making sure there is no sticking to the bottom of the pan, until consistency becomes quite thick. May turn heat up just a notch at this point.
-Put a little bit of oil in the frying pan and add the raw, julienned-cut (thin sliced) onion. Saute onions for awhile and then add dry cooking sherry (optional) for flavor. Continue to cook on medium-high heat until onions are soft, sweet smelling, and almost translucent looking.
-When roux is thick with a soft ribbon (may need to add a little more almond milk if too thick--think consistency of soup) and onions are caramelized: combine green beans, roasted mushrooms, caramelized onions, and 2/3 cup pork rinds to your casserole dish and mix together well.
-Pour the roux over the casserole, spreading evenly over the entire thing. I used a 9x13 pan.
-Bake at 350 degree for 30 minutes or until hot and bubbly
-Top the casserole with the remaining pork rinds and bake 5 minutes more, until golden brown on top.
-Be sure to enjoy this hard work!!
Look, I know recipes can be confusing and feel daunting - am I doing this right?? - Please ask any questions or concerns via the comments!