Instructions

Instructions are for 6 servings. Please modify as needed.

1. Preheat oven to 450°F (225°C).
2. Begin with the mushroom sauce. Cut the mushrooms and slice or chop finely. Heat up the butter in a frying pan and brown quickly on high heat. Let the mushrooms cook until they turn a light golden color.
3. Add spices, cream and optional mustard or soy sauce. Let it simmer on medium heat for 10-15 minutes. Stir occasionally. Season with salt and pepper.
4. Remove from the stove and cool slightly. Puree in a blender or food processor (or use a hand blender in a deep bowl), until the consistency is smooth and creamy. Dilute with more cream until sauce has the desired consistency.
5. Cut the onion in thin rings and put them in a plastic bag. Pour in salt, powdered onion, and coconut flour; shake until onion rings are evenly coated.
6. Spread the rings on a baking sheet covered with parchment paper and drizzle lightly with olive oil. Roast onions in the oven for roughly 15 minutes. They brown quickly at the end, so keep a close eye on them and remove from oven before they burn.
7. Chop the ends off the beans and slice them lengthwise down the middle. Blanch in plenty of lightly salted water for a few minutes; they should be bright green. Pour the cream of mushroom sauce over them and top the dish with the onion rings.