INGREDIENTS
2
lbs green beans, cut in half, trimmed and washed
1 tbsp
olive oil
1 cup
shallots, finely diced
1/2 cup
seasoned breadcrumbs
1 tbsp
grated Romano or Parmesan cheese
1/2 tsp
dried thyme (or 1 tsp fresh)
1 tbsp
olive oil
1/3 cup
shallots, minced
16 oz
sliced mushrooms, (I used cremini)
1/4 cup
flour
1 cup
reduced sodium chicken stock (or vegetable for vegetarian)
1 cup
2% milk
1/4 cup
grated Pecorino Romano cheese