Maitake Green Bean Casserole

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Maitake Green Bean Casserole

This recipe takes green bean casserole to the next level, it is healthier than the usual green bean casserole.

Cooking Instructions

  • 1.Preheat oven to 375 degrees F, bring a large stockpot of water to a boil, and grease a large casserole dish with olive oil and then set aside.
  • 2.Add the green beans to the boiling water and boil for 4-5 minutes, or until almost tender, but still slightly crisp. Drain the cooked green beans, then transfer to a bowl filled with ice water to stop them from cooking more. (This step is very important)
  • 3.To make the crispy onion topping, start by heating olive oil in a large fry pan over medium-high heat until hot.
  • 4.Add the thinly sliced onions and cook, stirring occasionally, for 5-8 minutes or until they are tender and starting to brown. Remove the onions and place into a medium mixing bowl and set aside.
  • 5.In the same pan you used to cook the onions, add the almond meal. Cook, stirring very frequently, for 3-5 minutes, or until the almond meal is starts to turn lightly golden. Careful not to burn.
  • 6.Remove from heat and transfer the toasted almond meal to the bowl with the onions. Stir in the 1/4 cup shredded parmesan cheese and salt, and then toss the mixture until combined. Set aside.
  • 7.In the same pan, heat a little more olive oil until hot and add the mushrooms and cook for 4-5 minutes, or until they are tender, stirring occasionally.
  • 8.Add the minced garlic and cook for an additional minute until fragrant, stirring frequently.
  • 9.Sprinkle the chickpea flour (or almond flour) over the mushrooms, and stir to combine.
  • 10. Slowly add the low sodium broth, whisking to combine until smooth.
  • 11. Whisk in the almond milk, and bring the mixture to a simmer. Let cook for 2-3 minutes, or until thickened.
  • 12. Stir in the remaining 1/3 cup parmesan cheese, salt, and pepper until the cheese is melted.
  • 13. Transfer the cooked, chilled green beans into the pan with the mushroom sauce and toss until combined.
  • 14. Pour the green bean mixture into the prepared baking dish and then top with the crispy onion topping evenly over the top.
  • 15. Place in the oven, uncovered, and bake for 25-30 minutes, until the top is golden brown.

Ingredients For the Green Beans

  • 2 lbs fresh green beans, trimmed
  • For the Crispy Onion Topping:
  • 1 tbsp olive oil
  • 1 large yellow onion, thinly sliced
  • 1/2 cup almond meal
  • 1/4 cup parmesan cheese, finely chopped
  • 1/4 tsp pink himalaya salt

Ingredients For the Mushroom Sauce

  • 1 tbsp olive oil
  • 3 cups of maitake mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 3 tbsp chickpea flour or 3 tbsp of almond flour
  • 1/2 cup low sodium chicken or veggie broth
  • 1 cup unsweetened almond milk
  • 1/3 cup parmesan cheese, finely chopped
  • 1/2 tsp pink Himalaya salt
  • 1/4 tsp ground black pepper