Ingredients:

  • 4 large Shallots (approx. 200g), thinly sliced into rings
  • 1 cup (240 ml) Whole Milk or Buttermilk (for soaking)
  • 3/4 cup (90g) All-Purpose Flour
  • 1 tsp (5g) Fine Sea Salt
  • 1/2 tsp (2.5g) Black Pepper
  • 4 cups (950 ml) Vegetable or Canola Oil (for frying)
  • 2 lbs (900g) Fresh Green Beans (Haricots Verts preferred), trimmed
  • 1 tsp (5g) Fine Sea Salt (for boiling water)
  • 4 Tbsp (56g) Unsalted Butter
  • 8 oz (225g) Cremini Mushrooms, cleaned and thinly sliced
  • 1/2 cup (60g) All-Purpose Flour
  • 2 cups (475 ml) Whole Milk, warm
  • 1 cup (240 ml) Chicken or Vegetable Stock (low sodium)
  • 1/4 cup (60 ml) Heavy Cream (Double Cream)
  • 1/2 tsp (2.5g) Dried Thyme
  • 1/4 tsp (1g) Freshly Grated Nutmeg
  • 1 tsp (5g) Fine Sea Salt, plus more to taste
  • 1/2 tsp (2.5g) Freshly Cracked Black Pepper
  • 2 Tbsp (30g) Fresh Parsley, chopped (optional garnish)

Instructions:

  1. Soak the thinly sliced shallots in a bowl of milk for 15 minutes. Drain thoroughly, then pat them dry with a tea towel. Combine 3/4 cup flour, salt, and pepper in a separate bowl. Toss the dried shallots until completely coated.
  2. Heat 4 cups of vegetable or canola oil in a Dutch oven or deep pot to 350°F (175°C). Working in batches, fry the shallots until golden brown and crisp (about 3–5 minutes per batch). Remove shallots with a slotted spoon, immediately spread them on a wire rack lined with paper, and season lightly with salt. Set aside to cool and crisp up.
  3. Prepare the Green Beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3–4 minutes only, until they are bright green and tender-crisp (al dente). Immediately drain the beans and plunge them into an ice bath to shock them and retain their color. Drain well and set aside.
  4. Start the Sauce: Melt 4 Tbsp butter in a large saucepan over medium heat. Add the sliced cremini mushrooms and sauté until they have released their liquid and are beautifully browned (about 5–7 minutes). Season lightly.
  5. Make the Roux: Sprinkle 1/2 cup of flour over the mushrooms. Stir constantly for 1–2 minutes until a thick paste (the roux) forms and cooks out the raw flour flavor.
  6. Add Liquids: Slowly whisk in the warm milk, followed by the stock, ensuring no lumps form. Bring the mixture to a simmer, stirring continuously until the sauce thickens significantly and coats the back of a spoon.
  7. Finish Sauce: Reduce the heat to low. Stir in the heavy cream, dried thyme, freshly grated nutmeg, salt, and pepper. Taste and adjust seasoning. Preheat the oven to 375°F (190°C).
  8. Assemble and Bake: Add the blanched green beans to the mushroom sauce. Stir gently to coat. Pour the green bean mixture into a lightly greased 9x13 inch casserole dish. Top with about one-third of the crispy shallots.
  9. Initial Bake: Bake for 20 minutes, or until the casserole is bubbling hot throughout.
  10. Grand Finale: Remove the casserole from the oven. Scatter the remaining two-thirds of the crispy shallots evenly over the top. Return the casserole to the oven for 5–10 minutes, just until the topping is heated through. Rest for 5 minutes before serving, garnished with fresh parsley, if desired.