Ingredients:

  • 4 large shallots, thinly sliced into rings
  • 60 g (½ cup) all-purpose flour (for coating shallots)
  • 1 tsp (5g) fine sea salt (for coating shallots)
  • 750 ml (3 cups) neutral oil for frying
  • 900 g (2 lbs) fresh green beans, trimmed
  • 1 Tbsp (15g) kosher salt (for blanching water)
  • Large bowl of iced water
  • 4 Tbsp (56g) unsalted butter
  • 250 g (8 oz) Cremini mushrooms, sliced thinly
  • 2 medium shallots, finely minced
  • 3 cloves garlic, minced
  • 4 Tbsp (60g) all-purpose flour (for roux)
  • 500 ml (2 cups) whole milk, warmed slightly
  • 250 ml (1 cup) vegetable or chicken stock (low sodium)
  • 1 tsp (5g) dried thyme
  • ½ tsp ground black pepper
  • 1 tsp (5g) kosher salt (or to taste)
  • 50 g (½ cup) grated Parmesan cheese

Instructions:

  1. Prepare and Blanch the Beans: Bring a large pot of salted water to a rapid boil. Set up the ice bath. Add trimmed green beans and cook for 3-4 minutes until bright green and crisp-tender. Immediately drain the beans and plunge them into the ice bath to stop the cooking process. Drain well and set aside.
  2. Make the Crispy Shallots: Toss the sliced shallots (from the topping list) with 60g flour and 1 tsp salt until lightly coated. Shake off excess flour.
  3. Heat the oil in a deep pot over medium-high heat until it reaches 350°F (175°C). Fry the shallots in small batches, stirring gently until deep golden brown (about 3–5 minutes per batch). Remove using a slotted spoon and immediately spread them on a paper towel-lined tray to drain and crisp up. Sprinkle lightly with extra salt.
  4. Start the Mushroom Cream Sauce: In a clean saucepan, melt the butter over medium heat. Add the sliced mushrooms and sauté until they have released their moisture and started to brown (about 6-8 minutes). Add the minced shallots and garlic and cook until fragrant (1 minute).
  5. Build the Roux and Béchamel: Sprinkle the 4 Tbsp flour over the mushroom mixture. Stir continuously for 1 minute (to cook out the raw flour taste). Gradually whisk in the warm milk until smooth, then slowly whisk in the stock. Bring the sauce to a simmer, stirring constantly, until it thickens sufficiently to coat the back of a spoon (about 5 minutes).
  6. Assemble and Season: Remove the sauce from the heat. Stir in the thyme, pepper, salt, and Parmesan cheese. Taste and adjust seasoning. Fold the blanched green beans into the cream sauce until evenly coated. Pour the mixture into the prepared 9x13 inch baking dish.
  7. Bake and Serve: Preheat the oven to 375°F (190°C). Bake the casserole for 15 minutes, or until the sauce is bubbly and heated through. Remove the dish from the oven. Sprinkle two-thirds of the crispy shallots evenly over the top. Return the dish to the oven for a final 5–10 minutes to set the topping. Garnish with the remaining crispy shallots immediately before serving.