Ingredients

• 1 pound of French-cut green beans, trimmed and halved
• 3 teaspoons chicken bouillon
• 1 box Portabella mushrooms
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon butter
• 3 tablespoons flour
• 3/4 cup heavy cream
• 1 cup sour cream
• 1 heaping teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce, W Sauce preferred
• Heath Riles BBQ Garlic Butter Rub
• 1.5 cups crispy French fried onions

Method

• Preheat oven or pellet grill to 350°F.
• Bring a large saucepan of water to a boil and stir in 2 of the 3 teaspoons of chicken bouillon.
• Add the green beans and blanch for four to five minutes, until bright green and tender-crisp.
• Immediately strain them in a colander and plunge them into ice water.
• Melt the butter in a 10-12” cast iron skillet. Add the mushrooms and sauté until they start to release their liquid.