We've shortened (and lightened) this holiday classic by bringing everything together in one pan and using the stovetop and broiler rather than baking.
Ingredients
1 pound haricots verts (French green beans)
2 (1-oz.) slices whole-wheat bread
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons olive oil, divided
1/2 teaspoon chopped fresh garlic
1 1/2 ounces Parmesan cheese (about 6 Tbsp.), grated and divided
1/2 cup chopped yellow onion
4 ounces white mushrooms, sliced
1 1/2 tablespoons all-purpose flour
1/2 cup unsalted chicken stock (such as Swanson)
1/2 cup 2% reduced-fat milk
2 tablespoons dry sherry
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
How to Make It
Preheat broiler to high.
Cook beans in a large saucepan filled with boiling water 3 minutes or until crisp-tender. Plunge beans into ice water; drain well.
Place bread in a food processor; pulse until coarse crumbs form. Stir in parsley, 1 tablespoon oil, garlic, and 2 tablespoons cheese.
Heat remaining 2 tablespoons oil in a 10-inch cast-iron skillet over medium. Add onion and mushrooms; sauté 8 minutes. Stir in flour; cook 1 minute. Stir in stock, milk, and sherry. Bring to a simmer; cook 3 minutes. Remove pan from heat; stir in remaining 4 tablespoons cheese, salt, pepper, and nutmeg. Add beans to pan; toss to coat. Sprinkle evenly with breadcrumb mixture. Broil 2 minutes.
