- 1 1/2 Tbsp olive oil or unsalted butter, divided
- 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 or Unsweetened Soy or 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
- Preheat oven to 350°F.
- Coat a 2-quart baking dish with nonstick spray.
- Heat 1/2 Tbsp of the olive oil or butter in a large heavy saucepan over medium heat.
- 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.
- 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.
- 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.
- Remove from the heat and cool briefly.
- Warm the Silk in a saucepan or microwave.
- Slowly whisk the warm Silk into the mushrooms, scraping up any browned bits on the bottom of the pan.
- 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.
- Stir in the tamari and the remaining salt; add black pepper to taste.
- Mix in the green beans and 1/2 cup of the onions.
- Place in the prepared casserole dish, top with remaining onions and bake uncovered for 30-40 minutes.