Green Bean Casserole with a Twist

This Green Bean Casserole combines the traditional creamy, savory flavors with a creative touch of roasted garlic and a hint of nutmeg. It features tender green beans, a rich mushroom sauce, and crispy shallots on top, making it a perfect side dish for any occasion. This recipe respects dietary needs by being vegetarian and can easily be made gluten-free.

Ingredients:

• 1 pound fresh green beans, trimmed
• 1 cup sliced mushrooms
• 1 medium onion, diced
• 2 cloves roasted garlic, minced
• 1 cup heavy cream
• 1 cup vegetable broth
• 1 tablespoon soy sauce (or gluten-free alternative)
• 1 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup crispy shallots (store-bought or homemade)
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Blanch the green beans in boiling water for about 3 minutes, then transfer to an ice bath to stop the cooking process.
3. In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent.
4. Add sliced mushrooms and roasted garlic to the skillet, cooking until mushrooms are tender.
5. Stir in vegetable broth, heavy cream, soy sauce, thyme, nutmeg, salt, and pepper. Cook until the mixture thickens slightly, about 5 minutes.
6. Combine the green beans with the mushroom sauce in a baking dish, mixing well.
7. Top with crispy shallots and bake in the oven for 20-25 minutes until bubbly and golden brown.
8. Let it cool for a few minutes before serving.