1

Prepare beans: Bring water to boil in a large pot or Dutch oven. While it comes to boil, prep the beans. Fill a large bowl with ice water. Ad the salt and beans to the boiling water. Cover and cook for 6 minutes, or until crisp-tender and still bright green. Drain the beans in a colander, then plunge into ice water to stop the cooking. Drain a bit in the colander again. Place a double layer of paper towels on a baking sheet, arrange beans in a single layer to dry, top with a double layer of towels to dry completely.

2

While beans are drying, prepare topping: In the food processor, process the bread, butter and seasonings in about 10 quick pulses. Stir in the onions-- but don't process; set aside. If making ahead, transfer to a storage container and refrigerate.

3

Clean mushrooms; break off and discard stems. Break the mushroom tops into pieces (breaking the tops is important to the texture for slicing them with a knife makes the mushrooms more like the ones used in canned soup).

4

Melt butter in a skillet till shimmery. Add the mushrooms, garlic, salt and pepper. Stirring often, cook until mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute. Add the chicken stock and sherry & bring to a simmer. Add the half & half; simmer until sauce thickens, about 10 to 15 minutes. Taste and adjust the seasonings. Stir in the cooked beans till they're evenly distributed throughout the sauce.

5

DIRECTIONS FOR COOKING RIGHT AWAY: Preheat oven to 425°F. Transfer bean mixture to large greased baking dish or 9x13 casserole. Top beans with topping and bake for 20 to 30 minutes.

6

DIRECTIONS FOR COOKING LATER: Transfer mixture to a large greased baking dish or 9x13 casserole. Cover with plastic wrap and refrigerate. When ready to bake, return to room temperature (it takes about 2 hours to reach room temperature). Remove plastic wrap. Heat in preheated 425°F. oven for about 30 to 35 minutes. Add topping and bake for another 15 minutes.