1 shallot, diced
10 oz button mushrooms, chopped
2 tablespoons olive oil
1/2 teaspoon thyme, fresh chopped or dried
1/2 teaspoon sage, fresh chopped or dried
salt and pepper, to taste
splash of white wine (optional)
3 cups almond milk or non-dairy milk
2 teaspoons soy sauce
2 teaspoons Better than Bouillon Vegetable Base or 2 cubes vegetable bouillon
5 tablespoons cornstarch
4 tablespoons cold water
3 15 oz cans cut green beans
1 can fried onions
First, preheat oven to 350°F. While the oven is preheating, heat the oil in a skillet or wok over medium heat. When the oil is hot, add in the chopped shallot and mushrooms. Add in the thyme, sage, salt and pepper, to taste. If you have white wine around, feel free to add a splash into the pan for added depth of flavor. Continue cooking, stirring occasionally for 5-10 minutes.
In a saucepan over medium heat, warm the almond milk and bouillon until the bouillon is fully dissolved. It should be hot but should not come to a boil. In a small bowl, mix together the cornstarch and water. Once mixed, add it into the saucepan with the milk mixture and stir to incorporate. This will thicken the mixture to mimic the texture of condensed milk.
Once fully incorporated, add the green beans and the shallot-mushroom mixture into the saucepan with the milk. Remove from heat and stir in about 1 cup of the fried onions.
Pour the mixture into a casserole dish and sprinkle another cup of fried onions overtop. Bake for 10-15 minutes until the fried onions begin to turn brown and extra crispy. Enjoy!