Green Bean Casserole

The Mushroom Sauce

1. Smash mushrooms under the bottom of a large skillet until broken into 1/4- to 1/2-inch pieces. Roughly chop into pieces approximately 1/8 to 1/4 inch in size. Set aside.
2. Combine soy sauce, lemon juice, chicken stock, and heavy cream in a 1-quart liquid measuring cup or medium bowl.
3. Add butter to a 12-inch skillet. Heat over high heat until butter is melted and foaming subsides. Add mushrooms to skillet and cook, stirring occasionally, until liquid is evaporated and mushrooms begin to sizzle, 6 to 10 minutes.
4. Reduce heat to medium-high. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until light golden blond, 1 to 2 minutes. Whisking constantly, add stock and milk mixture.
5. Bring to a boil, reduce to a simmer, and cook until mixture achieves a texture between pancake batter and heavy cream, about 5 minutes. Season to taste with salt and pepper.

The Beans

1. Adjust oven rack to lower-middle position and preheat oven to 350°F. Bring 1 gallon water and 4 Tbsp salt to a boil over high heat. Fill a large bowl with 1 quart ice cubes and 2 quarts water.
2. Add green beans to water and boil until tender but still bright green, about 5 minutes. Drain through a colander set over the sink and immediately transfer to ice water until completely cooled. Drain green beans and set aside.
3. Combine green beans, mushroom sauce, and 1 cup fried onions. Transfer to a 9- by 13-inch rectangular baking dish. Bake until hot and bubbly, 15 to 20 minutes. Top with remaining cup fried onion and serve.