Ingredients
- 2 ½ pounds fresh green beans, trimmed and cut into thirds
- 1 (10 ounce) package mushrooms, sliced
- 1 large onion, chopped
- 3 large cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1 ¼ teaspoons salt
- ½ teaspoon ground pepper
- 1 medium onion, halved and sliced
- 1 cup buttermilk
- ⅓ cup all-purpose flour
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- Canola or olive oil cooking spray
- 3 tablespoons cornstarch
- 2 tablespoons dry sherry
- 1 cup sour cream, at room temperature
- ½ teaspoon dried thyme
Instructions
- To prepare green beans & mushrooms: Combine green beans, mushrooms, chopped onion, garlic, oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper in a 5 1/2- to 6-quart slow cooker. Cook on High until tender, about 2 1/2 hours.
- Meanwhile, preheat oven to 400 degrees F.
- To prepare onion topping: Combine sliced onion and buttermilk in a medium bowl. Let stand for 15 minutes. Drain (discard buttermilk) and return the onion to the bowl. Sprinkle with flour, pepper and salt and toss to coat well. Transfer to a large rimmed baking sheet. Generously coat with cooking spray. Bake, stirring once or twice, until tender and crisp, 25 to 28 minutes. Let stand at room temperature for up to 2 hours.
- To prepare sauce: When the vegetables are done, combine cornstarch and sherry in medium bowl; stir until smooth. Add sour cream and stir to combine well. Add the sour cream mixture and thyme to the vegetables; stir until well coated with the mixture. Cover and continue cooking for 20 more minutes. Serve topped with the crispy onions.