Smothered Green Beans with Creamed Mushrooms and Fried Onions

Time 30 minutes
Yields Serves 12
Smothered Green Beans with Creamed Mushrooms and Fried Onions
(Evan Sung / For The Times)

Bring a large pot of water to a boil. Add the green beans and 1 tablespoon salt. Boil, stirring occasionally, until brighter green and tender with a little bite left, about 5 minutes. Drain, rinse under cold water until room temperature, and drain again.


Meanwhile, heat 1/4 cup oil in a large Dutch oven over medium-high heat. Add the onion and a big pinch of salt and cook, stirring often, until almost translucent, 5 to 10 minutes.


Add the mushrooms, the remaining 2 tablespoons oil and a pinch each of salt and pepper. Cook, stirring often, until the mushrooms soften, about 5 minutes. Add the flour, reduce the heat to medium, and cook, stirring, until the raw flour smell dissipates, 2 to 3 minutes. Add the oat milk, 1/4 cup at a time, stirring well to incorporate each addition before adding the next. You want the sauce to stay smooth and not get lumpy. Bring the sauce to a gentle simmer and cook until creamy, about 3 minutes. Season to taste with salt and pepper.


Return the green beans to the pot in which they cooked and add the mushroom sauce. Fold until evenly coated, then transfer to a serving platter. Sprinkle the fried onions all over the top right before serving.

Make Ahead:
The cooked green beans and mushroom sauce can be refrigerated in separate airtight containers for up to 2 days. Reheat both together in a large saucepot over medium-low heat before finishing with the fried onions and serving.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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