3 cups Silk Original or Unsweetened Soy or Almondmilk
2 Tbsp tamari or soy sauce
1 1/2 lbs fresh green beans, cooked until tender OR 2 10-oz bags frozen cut green beans, thawed
Preheat oven to 350°F.
Coat a 2-quart baking dish with nonstick spray.
Heat 1/2 Tbsp of the olive oil or butter in a large heavy saucepan over medium heat.
Add the onions, season with 1/2 tsp salt and cook until slightly browned and soft, 10-12 minutes. Remove the onions and set aside.
Heat the remaining Tbsp of olive oil in the same saucepan and add the mushrooms. Cook over medium-high heat, stirring often, until the mushrooms begin to brown and most of the liquid evaporates, about 5 minutes.
Add the dry sherry and cook for about 1 minute more. Sprinkle the flour over the mushrooms and cook while stirring over medium heat until the flour browns slightly, about 2 minutes.
Remove from the heat and cool briefly.
Warm the Silk in a saucepan or microwave.
Slowly whisk the warm Silk into the mushrooms, scraping up any browned bits on the bottom of the pan.
Return the saucepan to the heat and bring the sauce to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring often, for 8-10 minutes until the sauce reaches the consistency of a thick cream soup.
Stir in the tamari and the remaining salt; add black pepper to taste.
Mix in the green beans and 1/2 cup of the onions.
Place in the prepared casserole dish, top with remaining onions and bake uncovered for 30-40 minutes.