If you are like me, you love green bean casserole on all holiday occasions. Heck, I don't even need a holiday to make it. When I started eliminating dairy, I was really frustrated that I could not find a store bought dairy free cream of mushroom in my local grocery store. I am sure it exists, but not in my small-town Meijer. I decided that I was going to make my own because I was not going to live without my favorite holiday dish! This recipe is really simple and takes 15 minutes to make with minimal prep. You could easily make this with regular dairy products if you aren't dairy free. Making your own cream of mushroom is also a healthier option if you are looking for one.
This recipe is adapted from The Pioneer Kitchen.
Ingredients:
1/4 cup of plant based butter (I use Country Crock!)
1 package of cremini mushrooms (or whatever your preference is)
1 medium onion
1 tablespoon of garlic
1/4 cup of flour
1/2 cup chicken broth/vegetable broth
1/2 cup oat milk (or any non-dairy beverage of your choice) (I used Oat Yeah!)
Steps:
1. Dice the mushrooms and onion and sauté in butter until they are tender. Season well with salt and pepper. This should take about 6-8 minutes depending on your stove.
2. Once the mushrooms and onions are tender, add in the garlic and cook for 2 minutes. After, sprinkle the flour over top and mix together and cook for an additional 2 minutes. The mixture should thicken and may seem clumpy.
3. Finally, pour in the chicken broth and the oat milk and whisk until the mixture smooths out. Bring the ingredients to a boil and then remove from the heat. Allow the cream of mushroom to cool completely before storing.
You could continue cooking with it once it cools if you choose to do so. I personally make this the night prior and let it sit in the fridge before using the next day.
See, its that easy!
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