Ingredients:

  • 4 large shallots, thinly sliced
  • ¼ cup All-Purpose Flour (for coating)
  • 3 cups Neutral Oil (e.g., Canola, Vegetable), for deep frying
  • ½ teaspoon Fine Sea Salt (for topping)
  • 2 lbs Fresh Green Beans (Haricots Verts preferred), trimmed
  • 1 tablespoon Fine Sea Salt (for blanching water)
  • 4 tablespoons Unsalted Butter, divided
  • 12 oz Cremini Mushrooms, thinly sliced
  • 2 cloves Garlic, finely minced
  • ½ teaspoon Dried Thyme
  • 4 tablespoons All-Purpose Flour (for roux)
  • 1 ½ cups Chicken or Vegetable Stock (low sodium), warmed slightly
  • 1 cup Heavy Cream (Double Cream)
  • ½ cup Whole Milk
  • Pinch Ground Nutmeg
  • Black Pepper, to taste
  • Kosher Salt, to taste

Instructions:

  1. Prepare the Crispy Shallots: Toss the thinly sliced shallots with the ¼ cup flour until lightly coated. Heat the neutral oil in a deep pan to 350°F (175°C). Fry the shallots in batches, stirring occasionally, until deeply golden brown (3–5 minutes per batch).
  2. Drain the shallots immediately using a slotted spoon and drain on a plate lined with paper towels. Season immediately with ½ teaspoon fine sea salt. Set aside.
  3. Blanch the Green Beans: Bring the large pot of salted water (1 Tbsp salt) to a rolling boil. Add the trimmed green beans and cook for 3–4 minutes until tender-crisp. Drain the beans immediately and plunge them into an ice bath to stop the cooking process; drain well and set aside.
  4. Sauté Mushrooms: Melt 2 tablespoons of butter in a saucepan over medium heat. Add the sliced mushrooms and sauté until all moisture has evaporated and the mushrooms are deeply browned (about 8–10 minutes). Season with salt, pepper, and thyme. Add garlic and cook for 1 minute. Set mushrooms aside.
  5. Make the Roux: Melt the remaining 2 tablespoons of butter. Whisk in the 4 tablespoons of flour. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste, ensuring the roux remains white.
  6. Make the Sauce: Slowly whisk in the warm stock until smooth. Then, gradually whisk in the heavy cream and milk.
  7. Simmer and Season: Bring the sauce to a gentle simmer, whisking constantly until thickened. Stir in the nutmeg and taste, adjusting salt and pepper as needed. Fold the reserved sautéed mushrooms and the blanched green beans into the sauce.
  8. Assemble and Bake: Preheat the oven to 375°F (190°C). Pour the green bean mixture into a greased 9x13 inch baking dish, spreading evenly. Bake uncovered for 20–25 minutes, or until the sauce is bubbly and lightly golden.
  9. Serve: Remove the casserole from the oven and let rest for 5 minutes. Just before serving, generously scatter the prepared crispy shallots over the top.