Ingredients:

  • 3 large Shallots, thinly sliced (approx. 180g)
  • 1/4 cup All-Purpose Flour (for shallots)
  • 1/2 teaspoon Salt (for shallots)
  • 2 cups Vegetable Oil
  • 1 1/2 lbs Fresh Green Beans, trimmed (680 g)
  • Ice and Water (as needed)
  • 4 tablespoons Unsalted Butter (56 g)
  • 8 oz Cremini Mushrooms, sliced thinly (225 g)
  • 2 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour (for sauce)
  • 1 cup Vegetable Broth, low sodium (240 ml)
  • 1 cup Whole Milk (240 ml)
  • 1/2 cup Heavy Cream (120 ml)
  • 1 teaspoon Fresh Thyme, finely chopped
  • Pinch freshly grated Nutmeg
  • Salt and Black Pepper, to taste

Instructions:

  1. Prepare the Green Beans: Bring a large pot of heavily salted water to a rolling boil. Prepare a large ice bath. Add trimmed green beans and boil for 3–4 minutes until bright green and tender-crisp (al dente). Immediately transfer beans to the ice bath using a slotted spoon to stop the cooking process. Drain the beans completely and set aside.
  2. Make the Crispy Shallot Topping: Heat the vegetable oil in a deep pan to 325°F (160°C). Toss the sliced shallots with flour and salt until lightly coated. Carefully drop the shallots into the hot oil in batches. Fry for 3–5 minutes, stirring occasionally, until deeply golden brown and crisp. Remove immediately using a slotted spoon and transfer to a tray lined with paper towels to drain excess oil. Season lightly with extra salt and set aside.
  3. Build the Creamy Mushroom Sauce Base: Melt the butter in a heavy-bottomed saucepan over medium heat. Add sliced mushrooms and sauté until they have released their liquid and begun to brown (approx. 5–7 minutes). Stir in the minced garlic and thyme for 1 minute.
  4. Create the Roux: Reduce heat to medium-low. Sprinkle the flour (for the sauce) over the mushroom mixture. Stir continuously for 2 minutes to cook out the raw flour taste, forming the roux.
  5. Thicken and Season the Sauce: Slowly whisk in the cold vegetable broth until smooth. Slowly whisk in the whole milk and heavy cream. Bring the sauce to a gentle simmer, whisking occasionally, until thickened enough to coat the back of a spoon (about 5 minutes). Season generously with salt, pepper, and a pinch of nutmeg.
  6. Combine and Prep for Baking: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Fold the blanched green beans into the creamy mushroom sauce until thoroughly coated. Pour the mixture into the prepared casserole dish, spreading evenly.
  7. Bake and Finish: Bake for 15 minutes, or until the sauce is bubbly around the edges. Remove the casserole from the oven. Evenly sprinkle about half of the crispy shallots over the top. Return to the oven and bake for an additional 5 minutes, or until the topping is warm but not burnt. Garnish with the remaining crispy shallots just before serving.