Ingredients:

  • 500 g Fresh Green Beans (haricots verts preferred), trimmed
  • 2 tsp Coarse Sea Salt (for blanching water)
  • 55 g Unsalted Butter (4 Tbsp)
  • 1 Medium Yellow Onion, finely diced
  • 225 g Cremini or Chestnut Mushrooms, sliced thinly
  • 1 large Shallot, minced (for sauce)
  • 2 cloves Garlic, minced
  • 40 g All-Purpose Flour (1/4 cup) (for roux)
  • 350 ml Whole Milk (full-fat recommended), warmed
  • 175 ml Low-Sodium Chicken or Vegetable Stock
  • 1 tsp Worcestershire Sauce (optional)
  • 1/2 tsp Freshly Grated Nutmeg
  • Salt and Black Pepper to taste
  • 4 large Shallots, sliced thinly into rings (for topping)
  • 2 Tbsp All-Purpose Flour (for topping coating)
  • 1/2 tsp Fine Sea Salt (for topping)
  • 500 ml Neutral Oil (Canola, Grapeseed, or Groundnut Oil), for frying

Instructions:

  1. Blanch the Beans: Bring a large pot of salted water (about 1L/4 cups with 2 tsp salt) to a rolling boil. Drop the trimmed green beans into the water and cook for 3-4 minutes until bright green and tender-crisp (al dente).
  2. Shock the Beans: Immediately transfer the beans to an ice bath to stop the cooking process and preserve the vibrant green color. Drain well and set aside.
  3. Prep Shallots for Topping: Toss the thinly sliced topping shallots with the 2 Tbsp of flour and 1/2 tsp salt in a bowl, ensuring they are evenly coated.
  4. Fry the Shallots: Heat the neutral oil in a deep frying pan or Dutch oven to 170°C (340°F). Fry the floured shallots in batches until deep golden brown and crisp (3-5 minutes per batch). Remove using a slotted spoon and drain thoroughly on kitchen paper. Set aside.
  5. Sauté Aromatics: Melt the unsalted butter in the same frying pan (or a clean one). Add the diced onion, sliced mushrooms, and minced shallot. Cook over medium heat until the mushrooms have released their moisture and started to brown (about 8-10 minutes). Add the garlic during the last minute of cooking.
  6. Make the Roux: Sprinkle the 40 g of flour over the cooked vegetables. Stir constantly for 1-2 minutes until no dry flour remains; this cooks out the raw flour taste.
  7. Whisk in Liquid: Slowly whisk in the warmed milk, a little at a time, ensuring the mixture remains smooth. Then, whisk in the stock.
  8. Simmer and Season: Bring the sauce to a gentle simmer, stirring frequently until it thickens considerably (it should coat the back of a spoon). Stir in the Worcestershire sauce, nutmeg, salt, and pepper. Taste and adjust seasoning.
  9. Combine and Transfer: Gently fold the drained, blanched green beans into the mushroom sauce until fully coated. Pour the mixture into the prepared 9x13 inch casserole dish.
  10. Bake (Uncovered): Bake in a preheated oven at 190°C (375°F) for 20 minutes, or until bubbling hot throughout.
  11. Finish and Serve: Remove the casserole from the oven. Sprinkle the crispy fried shallots evenly over the top. Return to the oven for 5 minutes just to warm the topping (do not overbake). Let rest for 5 minutes before serving piping hot.