Ingredients:

  • 500 g (1.1 lbs) Fresh Green Beans, trimmed and halved
  • 1 Tbsp (15 ml) Salt (for blanching)
  • 4 Tbsp (60 g) Unsalted Butter
  • 225 g (8 oz) Cremini or Button Mushrooms, finely sliced
  • 2 Cloves Garlic, minced
  • 4 Tbsp (60 g) All-Purpose Flour (for sauce)
  • 500 ml (2 cups) Chicken or Vegetable Stock (low sodium)
  • 250 ml (1 cup) Full-Fat Milk or Double Cream
  • 1 Tbsp (15 ml) Soy Sauce or Worcestershire Sauce
  • 1 tsp Dried Thyme
  • ½ tsp Black Pepper
  • Salt, to taste
  • 3 large Shallots (or 1 medium brown onion), thinly sliced into rings
  • 240 ml (1 cup) Neutral Oil (e.g., canola, vegetable, or peanut)
  • 3 Tbsp (45 g) All-Purpose Flour (for topping)
  • ½ tsp Salt (for topping)

Instructions:

  1. Blanch the Beans: Bring salted water to a rolling boil. Add trimmed green beans and cook for 3-4 minutes until bright green and slightly tender (al dente). Immediately drain and shock in an ice bath to halt cooking and preserve colour. Set aside.
  2. Prepare Shallots: Toss the thinly sliced shallots with 3 tablespoons of flour and ½ teaspoon of salt until lightly coated. Shake off excess flour.
  3. Fry Shallots: Heat the neutral oil in a Dutch oven or saucepan to 180°C (350°F). Fry shallots in batches, ensuring they are not crowded. Cook for 3–5 minutes until deeply golden brown and crispy.
  4. Drain and Cool: Immediately remove fried shallots with a slotted spoon and spread them in a single layer on a wire rack lined with paper towels. Season lightly with a pinch of salt while hot. Reserve the frying oil for other uses.
  5. Sauté Mushrooms: In a large skillet, melt the butter over medium-high heat. Add sliced mushrooms and sauté until they have released their liquid and are nicely browned (about 5-7 minutes). Add minced garlic during the last minute.
  6. Create the Roux: Reduce the heat to medium-low. Sprinkle the 4 tablespoons of flour over the mushrooms and stir continuously for 1 minute to cook out the raw flour taste.
  7. Add Liquids: Slowly whisk in the stock until fully incorporated and smooth. Then, slowly whisk in the milk or cream.
  8. Simmer and Season: Bring the sauce to a gentle simmer, whisking constantly until it thickens sufficiently to coat the back of a spoon (about 3-5 minutes). Stir in the dried thyme, black pepper, and soy/Worcestershire sauce. Taste and adjust salt levels generously.
  9. Combine: Gently fold the blanched green beans into the creamy mushroom sauce until thoroughly coated.
  10. Transfer and Bake: Pour the mixture into the prepared 9x13 inch baking dish.
  11. Bake (Initial): Bake uncovered in a preheated oven at 180°C (350°F) for 15 minutes, until bubbly around the edges.
  12. Top and Finish: Remove the dish from the oven. Gently scatter about two-thirds of the crispy shallots over the top. Return to the oven for a final 5–10 minutes, until the topping is slightly toasted and the casserole is piping hot.
  13. Rest and Serve: Allow to rest for 5 minutes before serving. Garnish with the remaining crispy shallots just before bringing it to the table to ensure maximum crunch.