Green Bean Casserole

To prepare the mushroom sauce heat avocado oil in a medium sized pan. Over medium to high heat saute onions and garlic for about 2 minutes until onions are translucent. Add mushrooms and saute for another 5 minutes until mushrooms begin to brown. Deglaze with white wine, add vegetable stock, milk, parsley, almond pulp, salt and pepper and simmer for about 15-20 minutes over low heat. Take out 2 tbsp of the mushroom sauce and mix with one tbsp of tapioca starch. Add tapioca mixture back in the sauce and simmer for another 2 minutes (while stirring) until sauce thickens up. Set aside for the casserole. Preheat oven to 350F. To prepare the casserole steam green beans for about 10-15 minutes or cook in boiling water for about 5-10 minutes. Transfer green beans into a 9 inch diameter baking dish about 2-3 inches deep. Pour mushroom sauce over the beans and bake in the oven for about 25-30 minutes. In the meantime, evenly coat onions with tapioca flour in a small bowl and fry in vegetable oil. Once the casserole is done garnish with fried onions, parsley and serve while still warm. Store leftovers in the refrigerator for up to 3 days.