Green Bean Casserole

1½ pounds green beans, trimmed and halved 2 tablespoons extra-virgin olive oil 16 ounces cremini mushrooms, sliced 2 tablespoons tamari 4 garlic cloves, minced 2 tablespoons fresh thyme leaves ¼ cup all-purpose flour 3 cups milk, any kind 1½ teaspoons Dijon mustard ½ cup grated Parmesan cheese, plus more for sprinkling ¼ teaspoon freshly ground black pepper

Ingredients

Instructions

Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.

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Bring a large pot of salted water to a boil and set a large bowl of ice water nearby.

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 Drop the green beans into the boiling water and blanch for 4 minutes. Drain, and immediately immerse in the ice water to stop the cooking process.

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Drain, and transfer to a towel to dry. Heat the olive oil in a large skillet, add the mushrooms, and cook until soft, 8 to 10 minutes.

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Stir in the tamari, garlic, and thyme. Sprinkle the flour over the mushrooms and stir again.

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 Add the milk and mustard and stir to combine. Simmer until thickened, whisking often, 15 to 20 minutes. Stir in the Parmesan cheese and pepper.

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