- 1/3 cup cashews plus 3/4 cup water
- Unrefined sea salt (for boiling water, plus more for seasoning)
- 1 1/2 pounds organic green beans (ends snapped and broken into bite-sized pieces)
- 7 ounces shitake and oyster mushroom mix (cut into bite sized pieces)
- 5 ounces baby portabella mushrooms (brushed clean and stems discarded)
- 2 tablespoons plus 2 teaspoons extra virgin olive oil (divided)
- 1 tablespoon minced garlic
- White pepper (to taste)
- 2 tablespoons 1-for-1 gluten free flour (like this one from King Arthur)
- 1/2 cup raw pumpkin seeds (plus more for garnish)
- 1/4 cup of gluten free panko crumbs OR gluten free bread crumbs (like Canyon Bakehouse which is our family’s favorite)
- Place the cashews and water in a mini food processor and process until smooth and creamy. Set cashew cream aside.
- Preheat oven to 425 degrees. Lightly oil a 9 x 13-inch glass baking dish. Set aside.
- Prepare an ice bath by filling a large bowl with cold ice water and ice. Set aside.
- Fill a large pot with water and add 1 tablespoon of salt; bring water to a boil. Add green beans to boiling water and cook for 5 to 6 minutes, or until fork-tender. Drain the beans in a colander and immediately plunge them into an ice bath. Drain the beans again in a colander. Dry the beans with a kitchen towel or paper towels (don’t skip this part!). Set aside.
- Break the mushroom tops into pieces using your hands.
- In a large skillet over medium heat, heat 1 tablespoon oil; add the garlic and sauté for 1 minute. Add the mushrooms and sauté until soft, about 5 minutes. Season with salt and white pepper to taste. Remove skillet from heat. Add the cooked green beans into the skillet with the mushrooms and gently toss. Transfer the green bean-mushroom mixture to the prepared baking dish. Season green beans with salt to taste.
- To the same skillet used to cook the mushrooms, add 1 tablespoon oil and 2 tablespoons flour; heat over low heat and whisk constantly for 1 minute. Add the cashew cream very, very slowly and continue whisking until all of the cream is used and the mixture is creamy and smooth, about 2 minutes. Season with salt and white pepper to taste. Add this roux to the green bean-mushroom mixture and gently toss to coat.
- Add the pumpkin seeds, bread crumbs, and remaining 2 teaspoons extra virgin olive oil to a food processor; process by pulsing about 10 quick times. Season with salt and pulse again. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture. Bake, uncovered, for 10 minutes. Garnish with whole pumpkin seeds before serving.