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 “!