- 1 1/2 Tbsp (20 ml) olive oil or unsalted butter, divided
- 2 medium onions, thinly sliced
- 1 1/2 tsp (7 ml) salt, divided
- 1 lb (450 g) fresh mushrooms, thinly sliced
- 3 Tbsp (45 ml) dry sherry
- 4 Tbsp (60 ml) flour
- 3 cups (750 ml) Silk Original or Unsweetened soy or almond beverage
- 2 Tbsp (30 ml) tamari or soy sauce
- black pepper to taste
- 1 1/2 lbs (680 g) fresh green beans, cooked until tender OR 2 10-oz bags (560 g total) frozen cut green beans, thawed
- Preheat oven to 180°C (350°F).
- Coat a 2-quart baking dish with nonstick spray.
- Heat 1/2 Tbsp (7 ml) of the olive oil or butter in a large heavy saucepan over medium heat.
- Add the onions, season with 1/2 teaspoon (2 ml) salt and cook until slightly browned and soft, 10-12 minutes. Remove the onions and set aside.
- Heat the remaining tablespoon (15 ml) 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 (125 ml) of the onions. Place in the prepared casserole dish, top with remaining onions and bake uncovered for 30-40 minutes.