It may happen, last minute :we do not have very much in the fridge.
Maybe we have only frozen green beans and frozen mushroom: Green Beans, Mushroom and cheese
500 gr. Green Beans 100 gr. Mushroom (fresh or frozen)
130 gr. hard cheese (the one you prefer ) 100 gr. grated parmigiano 60 gr. butter
1 clove of garlic 1 onion 1 glass dry white wine
60 gr. 00 flour/all purpose/plain flour 5 dl. Milk
2 pinches Thyme Nutmeg 4 tbsp. EVOO Salt and pepper
Chop the mushroom in big pieces if frozen, lengthwise if fresh.
Pour 2 tbsp olive oil in a pan, add 1 clove garlic and thyme
Add the mushrooms and cook them at low temperature for 2/3 minutes.
Add the wine , a pinch of salt, cook for 3 minutes.
At the same time cook the green beans in hot boiling salted water for 5 minutes, then drain them and let them cool .
Chop the onion, cook it in a pan with 2 tbsp extra virgin olive oil, add the green beans and cook them for 4 minutes, adjust salt and pepper.
Mix green beans and mushroom.
Melt the butter in a casserole, add the flour, stir and the milk stirring always in the same direction. In this way you’re preparing a bechamel sauce. Add salt, pepper and nutmeg.
Dice the cheese.
Let the bechamel sauce cool 5 minutes then add the eggs , cheese and half of the grated Parmigiano.
In a ceramic baking dish ,melt some butter and then pour the prepared mixture. Sprinkle Parmigiano on top. Cook in the oven at 200°C/400 °F, for 25/30 minutes till the surface is golden.
Take out of the oven and serve after 10 minutes
Easy but tasty, “saporito “!