Ingredients:

  • 2 lbs (900g) Fresh Green Beans, ends trimmed
  • 1 tbsp (15g) Kosher Salt (for blanching water)
  • 4 large Shallots (200g), thinly sliced into rings
  • ½ cup (60g) All-Purpose (Plain) Flour
  • ½ tsp (2.5g) Salt
  • Pinch of Black Pepper
  • 2 cups (475ml) High-heat neutral oil (e.g., canola, vegetable, or peanut) for frying
  • 4 tbsp (56g) Unsalted Butter (divided)
  • 1 lb (450g) Cremini Mushrooms (Baby Bellas), sliced thinly
  • 2 cloves Garlic, minced
  • ¼ cup (30g) All-Purpose (Plain) Flour
  • 2 cups (475ml) Low-Sodium Chicken or Vegetable Stock (warmed)
  • 1 cup (240ml) Heavy Cream (Double Cream)
  • 1 tsp (5g) Kosher Salt
  • ½ tsp (2.5g) Freshly Ground Black Pepper
  • ½ tsp (2.5g) Dried Thyme
  • ⅛ tsp (0.6g) Nutmeg (freshly grated is best)

Instructions:

  1. Blanch the Beans: Bring a large pot of salted water to a rolling boil. Drop in the trimmed green beans. Cook for 4–5 minutes until the beans are bright green and al dente (tender-crisp). Immediately drain and plunge into an ice bath to stop the cooking. Drain thoroughly and pat dry. Set aside.
  2. Prepare Shallots: In a medium bowl, toss the sliced shallots with the flour, salt, and pepper until fully coated. Shake off excess flour.
  3. Fry the Shallots: Heat the neutral oil in a deep pot to 350°F (175°C). Fry the shallots in batches, stirring constantly, for 3–5 minutes until deep golden brown and crispy.
  4. Drain and Cool: Immediately remove the shallots with a slotted spoon and spread them in a single layer on a paper towel-lined tray. Sprinkle lightly with extra salt while warm. Set aside to cool and crisp up completely.
  5. Sauté Mushrooms: Melt 2 tablespoons of butter in the large skillet over medium-high heat. Add the sliced mushrooms and sauté until they release their moisture and then brown beautifully (about 8–10 minutes). Add the minced garlic and cook for 1 minute until fragrant. Remove the mushrooms and set aside.
  6. Make the Roux: Return the skillet to medium heat and add the remaining 2 tablespoons of butter. Once melted, whisk in the ¼ cup of flour. Cook, stirring constantly, for 1–2 minutes to create the roux, ensuring it doesn't brown too much.
  7. Build the Sauce: Slowly whisk in the warmed chicken or vegetable stock until the mixture is smooth and thickened. Bring it to a simmer.
  8. Finish the Sauce: Reduce the heat to low. Stir in the heavy cream, salt, pepper, thyme, and nutmeg. Return the reserved mushrooms and garlic to the sauce. Simmer gently for 5 minutes until the sauce coats the back of a spoon. Taste and adjust seasoning.
  9. Combine Components: Gently fold the blanched, dried green beans into the prepared mushroom sauce until they are fully coated.
  10. Assemble Casserole: Transfer the mixture into the prepared 9x13 inch baking dish.
  11. Initial Bake: Bake uncovered in a preheated oven at 375°F (190°C) for 25 minutes, or until the sauce is bubbly and the beans are fully heated through.
  12. Final Topping: Remove the casserole from the oven. Carefully sprinkle the reserved crispy shallots evenly over the top.
  13. Final Bake: Return to the oven for 5 minutes (do not overcook the topping, or it will burn). Serve piping hot.