Green Bean Casserole in a Slow Cooker

Ingredients:

• 700 g green beans, trimmed and cut into bite-size pieces
• 60 g of butter at room temperature
• 1 onion, diced
• 250 g chopped champignons
• 1 cup lightly salted vegetable broth
• 1 tbsp. + 2 tbsp. grated Parmesan
• 1 cup crispy fried onions
• 2 tbsp. flour
• 0.5 cups heavy cream
• Special equipment: 6-8 liter multicooker; silicone baking mat

Preparation:

1. Preheat oven to 200°C.
2. Turn on a 6-quart slow cooker, set the heat to high, and cook until the slow cooker is hot, 3-4 minutes. Melt 2 tablespoons (30 grams) of butter, then add the onion and cook, stirring frequently, until softened and translucent, 4-5 minutes.
   
   Add the mushrooms and cook, stirring frequently, until softened and most of the liquid has been released, 5-6 minutes. Season with 2 teaspoons of salt and 1/2 teaspoon of black pepper. Add the broth and green beans and stir. Turn off the slow cooker.
3. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to low pressure and cook for 3 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions for a quick release and wait for the quick release to complete. Be careful not to burn yourself with residual steam when unlocking and opening the lid.
4. Meanwhile, in a medium bowl, combine the Parmesan and fried onions. Line a baking sheet with a silicone mat. Scoop out 6 equal, 1/4-cup heaping portions of the cheese and onion mixture. Press each portion lightly with a measuring cup. Bake until the cheese is crisp and golden brown, 6-8 minutes. Set aside until ready to use.
5. In a small bowl, thoroughly mix the flour with the remaining 2 tablespoons (30 g) butter and the remaining 2 tablespoons Parmesan cheese using your hands.
6. Turn the slow cooker back on to the sauté mode on high heat. Stir the flour and Parmesan mixture into the hot beans. Add the cream and stir until the butter melts and the sauce thickens, about 2 minutes. Transfer to a serving dish and top with the oven-roasted Parmesan and onions.