Green Bean Gratin
with Mushroom Cream Sauce
Green beans are smothered in a creamy mushroom sauce and topped with buttery panko for an incredibly delicious casserole that will make you weak in the knees!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Green Beans
227 g
Mushrooms
237 mL
Cream
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
4 tbsp
Unsalted Butter
(Contains Milk)
1 tsp
Garlic Salt
1 cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
Dijon Mustard
(Contains Mustard)
7 g
Parsley
Not included in your delivery
¾ tsp
Salt*
0.38 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 350°F. Wash and dry all produce. Add 8 cups water and 2 tbsp salt to a large pot. Cover and bring to a boil over high heat. Meanwhile, trim, then halve green beans. Thinly slice mushrooms. Finely chop parsley. Add green beans to the boiling water. Cook, stirring occasionally, until bright green, 2-3 min. Drain green beans. At this time, pick up striploin roast recipe at step 3. Once roast is in the oven, continue to step 2 of green bean gratin.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp butter, then swirl the pan until melted. Add panko and 1/8 tsp salt. Cook, stirring often, until golden-brown, 3-5 min. Transfer panko to a medium bowl. Add half the parsley, then stir to combine. Set aside until ready to bake gratin. Carefully wipe the pan clean.
Heat the same pan over medium-high. When hot, add 2 tbsp butter, then swirl the pan until melted. Add mushrooms. Cook, stirring occasionally, until softened and golden, 4-5 min. Season with 1/4 tsp pepper and 1/4 tsp salt. Sprinkle Cream Sauce Spice Blend and 1 tsp garlic salt over mushrooms. Cook, stirring often, until mushrooms are coated, 30 sec.
Gradually stir 1/4 cup water and 1 carton cream into the pan with mushrooms until smooth. Bring to a simmer. Once simmering, reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with 1/4 tsp salt and pepper, to taste. Add cheese, 2 tbsp Dijon and remaining parsley. Stir until cheese melts, 30 sec. Remove the pan from heat.
Add parboiled green beans to the pan with mushroom sauce, then stir to coat. Transfer green bean mixture to an 8x8-inch baking dish. Cover with foil and set aside until ready to bake.
After turning down the oven to 350˚F for striploin roast, remove the foil from the green bean gratin baking dish. Sprinkle buttered panko over green beans. Bake green bean gratin in the middle of the oven, next to roast, until green beans are tender, 24-28 min. Allow to cool for 5 min before serving. While green bean gratin bakes, finish mashed potatoes.
