ArcaMax

For the Crispy Shallot Topping:
½ cup of coconut oil (find this in the health food section of most stores)
½ cup of shallots cut into little rings (use more if you want more topping)

For the Green Beans and Sauce:
2 pounds of fresh green beans, trimmed. You can use them whole or cut them into 1-inch pieces.
2 Tbl of butter or ghee
2 Tbl of gravy flour (this is a lighter flour but you can use regular flour, too)
2 cups of whipping cream
2 Tbl of Bragg’s Aminos
salt and pepper to taste
dash of cayenne (this is optional; I just like mine to have a teeny bit of zip)

For the Mushrooms:
2 Tbl of butter
1 lb of sliced mushrooms

Instructions:

Preheat your oven to 350 degrees.

Heat the coconut oil in a small fry pan or sauce pan. When it’s hot add the onion strings a few at time until the whole half cup is loaded in. Fry until they are golden brown and take them out of the oil and drain on paper towels.

Be careful. You’ll be tempted to eat them all before the casserole goes into the oven. They are so good!

Heat water in a large sauce pan. Put in the beans. Cook them on a low boil for five minutes. Then immediately transfer them into a bowl and pour cold water over them so they quit cooking.

In a sauce pan add the butter and flour. When the butter melts, carefully stir the flour around. You are making a thickener for your sauce. Then slowly add the whipping cream. Keep stirring while you add it. Doing this will keep your sauce from getting lumpy. Add the Bragg’s Aminos and a bit of sea salt and grated pepper. Cook the sauce, stirring fairly frequently on medium high. You want the sauce to bubble and begin to thicken. While the sauce is cooking you can cook the mushrooms.

Cut half of the mushrooms into small dice. The other half you can leave as slices. Sauté the mushroom mixture in the butter until it begins to brown the mushrooms on the edges.

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