Serves 4-6 (and 2 cups leftover mushroom soup!)
14 oz fresh mushrooms, sliced (combination of your choosing)
2 T olive oil
1.5 t salt
2.5 C gluten free chicken OR vegetable stock
1 T dry parsley flakes
1 t garlic powder (or one clove fresh garlic)
1.5 t onion powder
2 T white rice flour
12 oz green beans
1/3 to ½ C Enjoy Life Crunchy Flax or Crunchy Rice Cereal
Preheat oven to 350 degrees if baking immediately.
In a hot skillet, add 2 T olive oil. Add sliced mushrooms to oil and sauté.
When mushrooms have softened, add salt, dry parsley, garlic powder, onion powder and 1 cup chicken stock.
Cook until liquid has been decreased by half.
Combine white rice flour with remaining 1.5 cups of cool chicken stock. Stir until there are no lumps.
Add the chicken stock/rice flour mixture to the cooking mushrooms. Stir as it comes to a boil. Allow it to boil for at least 4 minutes.
Once it has boiled, puree the mushrooms with a hand blender or in a food processor.
Combine half of the soup mixture with all of the green beans. Place in a small casserole dish, no larger than 9” x9” square.
Cover with the Crunchy Flax or Crunchy Rice and press into the wet mixture to hydrate the cereal a little. It will not get very wet.
At this point you can freeze or bake the casserole.
If baking, bake it for 20-25 minutes or until bubbly and the cereal has started to brown.
You can keep the remaining mushroom soup (about 2 cups) in the freezer up to 2 months, or in the refrigerator up to 3 days.