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This is another traditional recipe that I tried for the Thanksgiving.
I know that mushroom cream can be bought, but I choose to use an homemade one, with fresh parsley and lemon zest harvested from my garden.

Green Beans Casserole with Mushroom Cream

Ingredients
100g green beans
200g cremini mushrooms
1 tbsp butter
1 red onion
3 tbsp flour
150ml milk
3 sprigs of parsley
1 tbsp lemon zest
black pepper

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Directions
Melt the butter in a pan, add the minced onion and cook until tender.
Add the flour and mix well. Gradually pour the milk into the pan, stirring regularly for five minutes.
Add the minced lemon zest and parsley, ground black pepper and mushrooms and cook for five minutes.
Blend with a food processor until smooth.
Season the green beans with the mushroom cream, add some cheese if you want, and bake.

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A similar recipe:

Stir-fried String Beans with Sesame Seeds

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This post goes to Cooking 4 all Seasons that host this month's edition of My Legume Love Affair, created by The Well-Seasoned Cook.

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