Ingredients:

  • 1.5 lbs (680g) fresh green beans, trimmed
  • 1 tbsp (15 ml) olive oil
  • Salt and freshly ground black pepper to taste
  • 4 tbsp (56g) unsalted butter
  • 1 large yellow onion, finely chopped (approx. 1 cup / 150g)
  • 1 lb (454g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) vegetable broth
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp (30ml) dry sherry (optional)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground thyme
  • Salt and freshly ground black pepper to taste
  • 3 large shallots, thinly sliced
  • 1/2 cup (120ml) vegetable oil (e.g., canola, sunflower, or vegetable oil)
  • 1/4 tsp salt

Instructions:

  1. Blanch the green beans in boiling salted water until crisp-tender. Drain and immediately plunge into ice water to stop cooking. Drain well and set aside.
  2. Heat oil in a skillet. Fry shallots in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
  3. In the same skillet, melt butter over medium heat. Add the onion and cook until softened. Add the mushrooms and garlic, and cook until the mushrooms are browned and have released their moisture.
  4. Stir in the flour and cook for 1 minute. Gradually whisk in the vegetable broth, ensuring there are no lumps. Bring to a simmer, then reduce the heat and simmer until the sauce has thickened slightly.
  5. Stir in the heavy cream, sherry (if using), nutmeg, and thyme. Season with salt and pepper to taste. Simmer for a few more minutes to allow the flavors to meld.
  6. Toss the blanched green beans with the mushroom sauce in the baking dish.
  7. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until bubbly and heated through.
  8. Top the casserole with the crispy fried shallots and bake for another 5-10 minutes, or until the shallots are golden brown and the casserole is heated through.
  9. Let cool slightly before serving.