Preheat oven to 400 F degrees. Place the green beans on a sheet pan and drizzle with olive oil and sprinkle with salt and toss to coat. Roast the green beans until tender and the skins blister, 8 to 10 minutes depending on the thickness of the green beans.
1 pound green beans, 2 tablespoons olive oil, ¼ teaspoon kosher salt
To serve, transfer green beans to a platter. Drizzle over creamy mushroom sauce and top with fried onions.
Creamy Parmesan Mushroom Sauce
In a pan, heat oil and sauté the mushrooms until they are golden brown. Add the garlic and sauté for another minute.
Deglaze the pan with the wine, bring to a boil. Then reduce the heat and simmer until reduced by half.
⅓ cup dry white wine
Stir in heavy cream and bring back to a simmer. Do not boil. Reduce the heat to low and whisk in the cheese. Simmer until thickened slightly, 2 to 3 minutes. Stir in thyme leaves and taste for salt and pepper.
2 tablespoons fresh thyme leaves, ½ cup grated pecorino, 1 cup heavy cream, kosher salt and pepper
Gluten Free French Fried Onions
Preheat oven to 425 F degrees. Brush half the oil on a baking sheet.
Soak onions in buttermilk for 10 minutes.
While the onions soak, mix rice flour, cornmeal, salt and garlic powder together in a large plastic freezer bag.
Drain onion and add to freezer bag. Toss onion in flour mixture until coated.
Spread onion mixture onto the prepared baking sheet. Drizzle remaining oil over onion. Bake in the preheated oven, tossing onions occasionally, until crisped and golden, about 30 minutes.
Gluten-free fried onions can be made up to 2 days ahead and stored in a sealed container at room temperature. Lightly toast on a dry baking sheet to crisp back up before serving.
The mushroom cream sauce can be made up to 2 days in advance. Store in an airtight container in the fridge. Reheat in a saucepan over very low heat.
This recipe serves 4 as the main side dish or 6 when served with multiple side dishes (i.e. Thanksgiving).