Preheat your oven to 400 F.
Bring a large pot of salted water to a boil.
Sea salt and freshly ground black pepper
Add the green beans and blanch for 5 minutes.
1 lb. fresh green beans
Remove from the stove and strain the green beans with cold water to stop the cooking. Add back to the pot and set aside.
Heat a tablespoon or two of the ghee for the topping in a skillet over medium-high heat.
½ cup ghee
Add the onion and sautée until soft and translucent, about 5 minutes.
1 sweet onion
Transfer to a medium-size bowl and let cool.
Combine the rest of the ingredients for the topping to the onions and mix well.
¾ cup almond flour, ¼ cup coconut flour, ¼ cup pork rinds, Sea salt and freshly ground black pepper
If you'd like you can spread out ⅓ cup of the topping on a parchment paper lined baking sheet and bake for 5-8 minutes until browned, stirring if needed.
Next, heat a tablespoon of cooking fat in a large skillet over medium heat and add the mushrooms. Cook for 5-8 minutes until soft.
1 tbsp. cooking fat, 6-8 oz. baby bella mushrooms
Add the garlic, thyme, and season to taste; stir, cooking for another 2 minutes.
2 garlic cloves, 2 tsp. fresh thyme
Sprinkle the tapioca starch over the mushrooms and mix.
3 tbsp. tapioca starch
Pour in the broth, coconut milk, and coconut aminos and bring to a boil.
1 cup chicken broth, 1 cup full-fat coconut milk, 1 ½ tsp. coconut aminos
Stir constantly until the mixture thickens.
Mix the mushroom sauce in the pot with the green beans. Stir in the ⅓ cup topping and mix well.
Transfer to a casserole dish and top with remaining onion crumble.
Bake for 15 minutes until bubbling and top is golden brown.
Cover lightly with foil if top browns too fast.