Preheat oven to 400 degrees and bring a large pot of water to a boil. Place the green beans in a steamer and cook for 4-5 minutes, until bright green and a little firm. Place in an ice water bath to stop cooking. Once the beans are fully cooled, drain and set aside.
Begin preparing the sauce as follows: You’ll need a large oven-safe skillet. Heat the pain to medium and add to it the oil. Once the oil is heated, add the shallots and garlic. Cook for 2-3 minutes, raise the heat a bit and add mushrooms, seasoning to taste with salt and pepper. Cook for 3-4 minutes more until lightly browned.
Sprinkle the flour and whisk it in to coat the veggies completely. Cook for a minute and then slowly add the veggie stock, whisking to incorporate fully.
Add the milk next and whisk again. Season with salt and pepper to taste, bring to a simmer, and then reduce heat to low to allow to thicken. Cook for 5-7 or until thick and bubbly. Taste and adjust seasonings as needed.
Remove from heat and add 1/2 cup of the crispy onions (see recipe below) and all of the cooked green beans. Toss to coat well, and top with remaining crispy onions.
Bake in 400 degree oven for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).
Crispy Onions:
Heat your over to 425 degrees.
Very thinly slice one small yellow onion. Take a clean plastic bag from the grocery store and add the sliced onions plus 1 Tbs. of garbanzo/garfava bean flour. Shake the bag until the onions are fully coated. Put 2 Tbs. of unsweetened organic almond milk in a soup bowl. Place the coated onions into the soup bowl. Using your hands, gently get them wet. Pick up a little at a time and put the onions back into the bag, adding another 1 Tbs. of flour, 1/2 tsp. of salt and pepper each. Shake until coated and put them on a cookie sheet lined with parchment paper. Try to separate the slices of onion as much as you can so they will crisp up evenly. Place in oven for about 10 minutes, turning as necessary until golden brown and crispy. Keep an eye on them so they don’t burn.