Ingredients:

  • 500 g (1 lb) Fresh Haricots Verts (Green Beans), trimmed and washed
  • 1 Tbsp Kosher Salt (for blanching water)
  • 4 Tbsp Unsalted Butter
  • 2 large Shallots or 1 small Yellow Onion, finely diced
  • 340 g (12 oz) Mixed Mushrooms (cremini/chestnut), thinly sliced
  • 2 cloves Garlic, minced
  • ¼ cup All-Purpose Flour
  • 2 cups Low-Sodium Chicken or Vegetable Stock, warmed
  • 1 cup Heavy Cream (Double Cream)
  • 1 tsp Worcestershire Sauce (or Soy Sauce)
  • ½ tsp Dried Thyme
  • Salt and freshly cracked Black Pepper, to taste
  • 2 cups Store-Bought Crispy Fried Onions
  • 1 Tbsp Unsalted Butter, melted (for topping)

Instructions:

  1. Blanch the Beans: Bring a large pot of heavily salted water to a rolling boil. Add the trimmed green beans and cook for 3–4 minutes until bright green and tender-crisp (al dente).
  2. Shock: Immediately drain the beans and plunge them into an ice bath to stop the cooking process. Drain well and set aside.
  3. Sauté Aromatics: Preheat oven to 190°C (375°F). Melt 4 Tbsp butter in a large saucepan over medium heat. Add the diced shallots and cook until softened (3–4 minutes). Add the sliced mushrooms and cook until they have released their liquid and started to brown (about 8–10 minutes).
  4. Add Garlic and Herbs: Stir in the minced garlic and thyme; cook for 1 minute until fragrant.
  5. Make the Roux: Sprinkle the flour over the mushroom mixture. Stir continuously for 1–2 minutes to cook out the raw flour taste.
  6. Add Liquids: Slowly whisk in the warm stock until smooth, ensuring no lumps remain. Bring the mixture to a simmer.
  7. Thicken and Season: Reduce the heat to low. Stir in the heavy cream and Worcestershire/Soy sauce. Simmer gently for 5 minutes until the sauce coats the back of a spoon. Season generously with salt and pepper.
  8. Combine and Transfer: Gently fold the blanched, drained green beans into the mushroom sauce. Pour the mixture into a prepared 9x13 inch casserole dish, spreading evenly.
  9. Initial Bake: Cover the dish loosely with foil and bake for 20 minutes, allowing the flavours to meld.
  10. Add Topping: Remove the foil. Toss the crispy fried onions with the 1 Tbsp of melted butter. Sprinkle the onions evenly over the top of the casserole.
  11. Final Bake: Return the dish to the oven (uncovered) for another 5–8 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
  12. Rest and Serve: Let the casserole rest for 5–10 minutes before serving.