Ingredients
- 1 1/2 Tbsp Olive Oil
- 2 Medium Onions, Thinly Sliced
- 1 1/2 Tsp Salt, Divided
- 1 Lb Fresh Mushrooms, Thinly Sliced
- 3 Tbsp Dry Sherry
- 4 Tbsp Flour
- 3 Cups Silk Original Soymilk, Unsweet Organic Soymilk Or Unsweet Almondmilk
- 2 Tbsp Tamari Or Soy Sauce
- 1 1/2 Lbs Fresh Green Beans, Cooked Until Tender Or 2 10-Oz Bags Frozen Cut Green Beans, Thawed
Directions
-
Step 1
Preheat oven to 350°F. -
Step 2
Coat a 2-quart baking dish with nonstick spray. -
Step 3
Heat 1/2 Tbsp of the olive oil in a large heavy saucepan over medium heat. -
Step 4
Add the onions, season with 1/2 tsp salt and cook until slightly browned and soft, 10-12 minutes. Remove the onions and set aside. -
Step 5
Heat the remaining Tbsp of olive oil in the same saucepan and add the mushrooms. Cook over medium-high heat, stirring often, until the mushrooms begin to brown and most of the liquid evaporates, about 5 minutes. -
Step 6
Add the dry sherry and cook for about 1 minute more. Sprinkle the flour over the mushrooms and cook while stirring over medium heat until the flour browns slightly, about 2 minutes. -
Step 7
Remove from the heat and cool briefly. -
Step 8
Warm the Silk in a saucepan or microwave. -
Step 9
Slowly whisk the warm Silk into the mushrooms, scraping up any browned bits on the bottom of the pan. -
Step 10
Return the saucepan to the heat and bring the sauce to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring often, for 8-10 minutes until the sauce reaches the consistency of a thick cream soup. -
Step 11
Stir in the tamari and the remaining salt; add black pepper to taste. -
Step 12
Mix in the green beans and 1/2 cup of the onions. -
Step 13
Place in the prepared casserole dish, top with remaining onions and bake uncovered for 30-40 minutes.