Ingredients for topping:
6 Tblsp. unsalted butter
1/2 C. finely sliced shallots (about 2 shallots)
1 box Absolutely Gluten Free Crackers
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
Ingredients for Casserole:
1 stick unsalted butter
1/4 C. chopped shallots (about 1 shallot)
2 cloves garlic, minced
1 tsp. Kosher salt
1/2 tsp. black pepper
1/4 tsp ground nutmeg
8-oz. button mushrooms, chopped finely
1 Tblsp. fresh thyme leaves
1 lb. French green beans (aka haricots vert), trimmed
8 Tblsp. flour
20-oz. chicken stock, plus more if needed
Fresh chopped herbs, like chives
Directions:
- Pre-heat your oven to 350F.
- In a small saucepan on medium heat, melt butter for topping and add in shallots. Cook slowly for about 10-15 minutes just until browned. Remove shallots onto a paper towel and reserve shallot butter.
- Process Absolutely Gluten Free Crackers in a food processor until crumbly and mix in reserved butter and season with salt, pepper, onion powder and garlic powder. Set aside.
- In a large cast iron pan or oven-safe pan, add the stick of butter on medium-high heat and once melted, sauté shallots and garlic until softened. Season with salt, pepper and nutmeg. Mix in chopped mushrooms, fresh thyme and green beans and sprinkle flour evenly. Mix and cook until the butter begins to slightly brown. Pour in your chicken stock and keep mixing until all of the flour dissolves into the stock. Add more stock as needed until you have a creamy and think consistency. Top with buttery cracker mixture and bake for about 15 minutes, or until topping is golden brown.
- Sprinkle with fresh herbs and reserved fried shallots before serving.
Serves 8-10 as a side dish