Description
Paleo version that beats out the real deal! Â Super creamy homemade mushroom sauce mixed into green beans. Â Crispy onion strings that will make your knees melt. Make this and you will be your Aunt Susan’s favorite during Thanksgiving.
Ingredients
Scale
GREEN BEANS:
- 5 cups green beans, ends cut off and cut in half
MUSHROOM SAUCE:
- 8 oz white button mushrooms, sliced thinly
- 8 oz cremini mushooms, sliced thinly
- 4 oz pancetta, diced
- 3 thyme sprigs, leaves removed
- 3 garlic cloves, minced
- 2 cups paleo cream, or cream of your choice
- 1 cup chicken bone broth, or chicken stock
- 1 tsp dijon mustard
- few dashes of sherry vinegar
- 3 tbsp potato starch
- 3 tbsp butter
PALEO FRIED ONION STRINGS:
- 1 large sweet onion, mandolin at 1/8th inch or slice thin
- Almond Milk, enough to cover the onions
- 1/2 cup cassava flour
- 1/2 cup potato starch
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- Avocado oil
Instructions
GREEN BEAN STEPS:
- Get a large pot of water boiling (around 3 quarts) and add in 1 tsp of salt. Â Mix up and wait for it to come to a boil. Â Add in the green beans and cook for 5 minutes if you like them crisp. Â Or cook for 10 minutes if you like them softer.
- Get a big bowl with ice water in it and set aside. Â Strain the green beans and add to the ice water to cool them off. Â That will keep them bright green. Strain again then pat dry and set aside.
MUSHROOM SAUCE STEPS:
- Grab a 12 inch pan and get on medium high heat. Â Add in the pancetta to the cold pan and start to render off the fat. Â Remove the pancetta using a slotted spoon to keep the fat in the pan when they start to get crispy. Â Usually this takes about 5-7 minutes.
- Add 1 tbsp of olive oil to the pan and throw in the mushrooms and shallot. Season with a nice pinch of Salt and Pepper. Sauté for 5-6 minutes until the water from the mushrooms evaporates from the pan. Add the garlic and sauté for 1-2 minutes.  Remove mixture to a bowl and set aside.
- Drop the heat to medium and add in 3 tbsp of butter. Â Once melted, add in 3 tbsp of potato starch and whisk. Â Continue to whisk for 1-2 minutes. Â You want the roux to get some color on it and it should start to smell a little nutty. Â Slowly whisk in the cream then whisk in the bone broth. Â Once it is thickened, drop heat to medium low and add in the dijon mustard, sherry vinegar, and the thyme leaves. Add in 1 tsp of salt and a sprinkle of pepper. Â Add the mushroom + shallot mixture, and the pancetta back to the sauce. Â Stir up then add the green beans and mix around. Let this simmer for a few minutes then add to a 9×9 casserole dish.
- Bake middle shelf at 350 for 30 minutes. Â Stir up then top with the fried onions (recipe below) and bake an additional 10 minutes.
PALEO FRIED ONION STRINGS STEPS:
- Peel the onion then use a mandolin and slice it on the 1/8th setting. Â If you don’t have a mandolin, slice it thinly. Â Cut the onion slices in half then add the slices breaking them apart to a bowl.
- Cover the onions with unsweetened almond milk then cover with plastic wrap and set in fridge for 8 hours or over night. Strain onions and then set aside.
- Add the 1/2 cup cassava flour, 1/2 cup potato starch, 1 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika to a bowl and mix up.
- Get a 4 qt dutch oven or fry safe pot filled with 1 cup Avocado oil. Â Heat up the oil to 360-375 degrees.
- Working in batches, dredge the onions in the flour mixture and shake off the excess flour. Â Slowly add to the oil in an even layer ensuring you don’t overcrowd the pan. Â Fry for 1-2 minutes each side until they are nice and crispy. Â Remove from pot and add to a wire rack or plate lined with paper towels. Â Immediately hit them with a little flakey salt and set aside.