Ingredients:

  • 5 pounds Fresh Green Beans (Trimmed)
  • 1 Tbsp Kosher Salt (for blanching water)
  • Ice (As needed, for ice bath)
  • 4 large Shallots, thinly sliced
  • 1/4 cup All-Purpose Flour (for shallots)
  • 3 cups Vegetable Oil (for deep frying)
  • 1/2 tsp Kosher Salt (to season shallots)
  • 4 Tbsp Unsalted Butter
  • 8 oz Cremini Mushrooms (finely chopped)
  • 2 cloves Garlic (minced)
  • 1/2 tsp Dried Thyme
  • 4 Tbsp All-Purpose Flour (for roux)
  • 1 cup Chicken Stock (low sodium, warm)
  • 1 cup Whole Milk (warm)
  • 1/2 cup Heavy Cream
  • 1 tsp Worcestershire Sauce
  • Salt and Black Pepper (To taste)

Instructions:

  1. Blanch the Beans: Bring a large pot of salted water to a rolling boil. Drop the trimmed beans in and cook for 3–4 minutes until bright green and tender-crisp (al dente).
  2. Ice Bath: Immediately plunge the beans into an ice bath to stop the cooking process and set the vibrant colour. Drain well and set aside.
  3. Prepare Shallots: Toss the thinly sliced shallots with the 1/4 cup of flour in a bowl, ensuring they are lightly coated.
  4. Fry Shallots: Heat the vegetable oil in a Dutch oven to 325°F (160°C). Fry the shallots in batches, stirring occasionally, for 4–6 minutes until deep golden brown and crispy. Watch them carefully to prevent burning.
  5. Drain and Season: Remove shallots with a slotted spoon and transfer them to a paper towel-lined wire rack. Immediately sprinkle generously with salt.
  6. Sauté Aromatics: In a clean saucepan, melt the butter over medium heat. Add the chopped mushrooms and cook for 5–7 minutes until they release their liquid and begin to brown. Add the garlic and thyme, cooking for 1 minute until fragrant.
  7. Make the Roux: Sprinkle the 4 tablespoons of flour over the mushroom mixture. Stir constantly for 2 minutes to cook out the raw flour taste.
  8. Whisk in Liquids: Slowly stream in the warm chicken stock while vigorously whisking to prevent lumps. Once smooth, gradually whisk in the warm milk and then the heavy cream.
  9. Thicken and Season: Bring the sauce to a gentle simmer, stirring frequently. Reduce heat to low and cook for 5 minutes until thickened sufficiently. Stir in the Worcestershire sauce, salt, and pepper. Taste and adjust seasoning.
  10. Combine: Preheat oven to 375°F (190°C). Fold the blanched green beans into the creamy mushroom sauce, ensuring they are evenly coated.
  11. Transfer to Dish: Pour the bean and sauce mixture into the prepared 9x13 inch baking dish.
  12. Bake: Bake for 15–20 minutes, or until the sauce is bubbly and heated through.
  13. Finish: Remove the casserole from the oven. Sprinkle 3/4 of the crispy shallots evenly over the top. Return to the oven for 5 minutes.
  14. Serve: Garnish with the remaining 1/4 of the freshly-fried shallots just before serving for maximum crunch.