Decontructed Green Bean Casserole

 Decontructed Green Bean Casserole

 Recipe By: Michael LaCharite
 Serving Size: 8

 Ingredients:

 2 Onion, large, halved, thinly sliced
 16 Mushrooms, halved
 2 cups Mushroom Broth
 1 tablespoon Bragg's Liquid Aminos
 1 Tablespoons Olive oil
 2 Celery Stalks, diced, finely
 1 Garlic cloves, minced
 3 tablespoons Earth Balance Butter
 3 tablespoons Flour
 1-1 1/2 cup Soymilk
 1/2 teaspoon Thyme, fresh
 1 1/2 pound Green Beans
 1 teaspoon Panko Bread Crumbs

 Directions:

 1. Add thinly sliced onions to crockpot with 1/2 T olive oil and 1/2 t salt. Stir. Set on high and leave overnight or for at least 6 hours or until dark brown. Stir occasionally. These may be made ahead.

 2. To a small pot add mushrooms, broth and liquid aminos. Cover and bring to a simmer. Simmer for 4-6 hours or until very tender, adding more broth as necessary to prevent drying out. These may be made ahead of time.

 3. In a small frying pan, sauté celery in olive oil until tender. Add garlic and sauté 2 more minutes. Remove from pan and set aside. Melt butter in pan over medium heat. Stir in flour. Slowly stir in warmed soy milk and blend until smooth. (For more flavor add a teaspoon each of the onion and mushroom cooking liquids.) Stir until thickened. Add back in sautéed celery. Season with thyme and salt to taste.

 4. Steam green beans just until slightly tender but not soft.

 5. To plate, lay down a spoon of sauce, top with neat pile of green beans, arrange 4 mushroom halves on beans, top with caramelized onions, grind on fresh black pepper and sprinkle on panko crumbs.