Ingredients:

  • 4 large shallots, thinly sliced
  • 1/4 cup All-Purpose Flour (for shallots)
  • Salt and Black Pepper, to taste
  • 3 cups high smoke point Vegetable Oil, for deep frying
  • 2 lbs Fresh Green Beans, trimmed
  • 1 Tbsp Salt (for blanching water)
  • 4 Tbsp Unsalted Butter
  • 12 oz Cremini or Button Mushrooms, sliced thinly
  • 2 cloves Garlic, minced fine
  • 1/4 cup Dry Sherry or Dry White Wine (optional)
  • 1/4 cup All-Purpose Flour (for roux)
  • 1 cup Whole Milk, warmed
  • 1 cup Heavy Cream, warmed
  • 1/2 cup Chicken or Vegetable Stock, warmed
  • 1 tsp Worcestershire Sauce (optional)
  • 1 tsp Fresh Thyme Leaves
  • White Pepper, to taste

Instructions:

  1. Slice shallots thinly and soak them in ice water for 10 minutes. Drain and pat them bone dry. Toss the dried shallots with the 1/4 cup flour, salt, and pepper in a bowl for dredging.
  2. Heat 3 cups of oil in a Dutch oven to 325°F (160°C). Fry the shallots in small batches, stirring constantly, for 3–5 minutes until deeply golden brown. Remove shallots with a spider strainer and immediately spread them onto a baking tray lined with paper towels. Season lightly with salt while still warm. Set aside.
  3. Bring a large pot of salted water to a rolling boil. Prepare an ice bath. Add the trimmed green beans and cook for 4–5 minutes until they are tender-crisp. Immediately transfer the beans to the ice bath to stop the cooking process and set the colour. Drain thoroughly and set aside.
  4. Melt 2 Tbsp of butter over medium-high heat. Add mushrooms and sauté until they release their liquid and the pan is nearly dry (about 6–8 minutes). Add minced garlic and thyme, cooking for 1 minute. Pour in the sherry or wine to deglaze, reducing the liquid by half. Set the mushroom mixture aside.
  5. Melt the remaining 2 Tbsp of butter over medium heat. Whisk in the 1/4 cup flour and cook for 2 minutes, stirring constantly, to create the roux.
  6. Gradually whisk in the warm milk, cream, and stock until smooth. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes). Stir in the reserved mushrooms, Worcestershire sauce, salt, and white pepper. Taste and adjust seasoning.
  7. Gently fold the blanched green beans into the mushroom sauce until fully coated. Pour the mixture into the prepared 9x13 inch baking dish. Bake in a preheated oven at 375°F (190°C) for 15 minutes, or until the sauce is bubbling hot.
  8. Remove the casserole, sprinkle the Crispy Shallots evenly over the top, and return to the oven for a final 5–10 minutes just to warm the topping. Let rest for 5 minutes before serving.