1½ lbs. fresh green beans, trimmed & cut into pieces
10 oz. mushrooms
3 cloves garlic, minced
cayenne pepper, generous pinch
2 Tbs. flour
¾ cup vegetable broth
1 Tbs. dry sherry (optional)
¾ cup soy creamer or try unsweetened soymilk
1 ½ slices whole grain bread
1 Tbs. non-dairy margarine
1 can (3 oz.) of French fried onions
salt & pepper (to taste)
If using fresh beans, boil 2 quarts water with 1 Tbs. salt; add green beans; cover and cook for 6 minutes; drain beans in a colander.
To make the sauce, trim and discard mushroom stems and chop mushrooms into pieces.
Spray non-stick pan with canola oil and heat it; add the mushrooms, garlic, cayenne, salt, and pepper to taste; cook until mushrooms are very soft and exude their juices.
Whisk the flour into the vegetable broth and add to mushrooms along with the sherry.
Simmer, stirring, until mixture thickens.; add soy creamer and simmer until thick, about 5 to 10 minutes; adjust the seasonings and stir in the beans.
For the topping, put bread, margarine, salt, and pepper into a food processor and pulse until crumbly; pour into a bowl and add the onions; stir to combine.
Put green beans into an oiled casserole dish and top with onion mixture.
Bake at 425 F for about 15 minutes. Serves about 6-8.