Ingredients:

  • 500 g Fresh Green Beans (French Haricots Verts preferred), trimmed
  • 1 L Water, for blanching
  • 1 tbsp Coarse Salt, for blanching
  • 4 Large Shallots (approx. 200 g), thinly sliced into rings
  • 250 ml Neutral Oil (e.g., canola, vegetable, or peanut)
  • 3 tbsp All-Purpose Flour (for dusting the shallots)
  • ½ tsp Fine Sea Salt
  • 4 tbsp Unsalted Butter
  • 250 g Mixed Mushrooms (Cremini, Shiitake, or Oyster), sliced thinly
  • 2 cloves Garlic, minced
  • ¼ tsp Nutmeg, freshly grated
  • ½ tsp Dried Thyme
  • 4 tbsp All-Purpose Flour (for the roux)
  • 250 ml Chicken or Vegetable Stock (low sodium)
  • 250 ml Whole Milk or Single Cream (approx. 18% fat)
  • 125 ml Heavy Cream
  • 1 tbsp Soy Sauce or Tamari
  • 1 tsp Worcestershire Sauce (optional, but highly recommended)
  • 1 tsp Fine Sea Salt (or to taste)
  • ½ tsp Freshly Ground Black Pepper

Instructions:

  1. Blanch the Beans: Bring salted water to a rolling boil. Drop in the trimmed green beans and cook for 3–4 minutes until bright green and tender-crisp (al dente).
  2. Shock the Beans: Immediately drain the beans and plunge them into an ice bath to stop the cooking process and preserve their vibrant colour. Drain well and set aside.
  3. Dust the Shallots: Toss the thinly sliced shallots with the 3 tbsp of flour until lightly coated.
  4. Heat the Oil: Heat the neutral oil in a deep skillet over medium-high heat until it reaches 175°C (350°F).
  5. Fry the Shallots: Working in batches, carefully drop the shallots into the hot oil. Fry, stirring occasionally, until deeply golden brown and crispy (approx. 3–5 minutes). Watch carefully, as they burn quickly once coloured.
  6. Drain and Season: Remove the fried shallots with a slotted spoon and place them on a paper towel-lined plate. Immediately sprinkle lightly with sea salt.
  7. Sauté Aromatics: In a clean skillet, melt the 4 tbsp unsalted butter over medium heat. Add the sliced mushrooms and sauté until they have released their liquid and are deeply browned (about 8 minutes).
  8. Add Garlic and Spices: Stir in the minced garlic, nutmeg, and thyme. Cook for 1 minute until fragrant.
  9. Make the Roux: Sprinkle the 4 tbsp flour over the mushroom mixture. Stir continuously for 1–2 minutes to cook out the raw flour taste.
  10. Whisk in Liquids: Gradually whisk in the chicken stock until smooth. Then, slowly whisk in the whole milk/single cream and the heavy cream.
  11. Simmer and Season: Bring the mixture to a gentle simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 5 minutes).
  12. Finish Seasoning: Stir in the soy sauce/tamari and Worcestershire sauce. Taste and adjust salt and pepper. Remove from heat.
  13. Preheat and Combine: Preheat oven to 200°C (400°F / Gas Mark 6). Gently fold the blanched green beans into the creamy mushroom sauce until fully coated.
  14. Transfer: Pour the mixture into the prepared casserole dish (9x13 inch recommended).
  15. Initial Bake: Bake uncovered for 15 minutes, or until the sauce is bubbly around the edges.
  16. Top and Finish: Remove the dish from the oven. Evenly sprinkle three-quarters of the crispy shallots over the top.
  17. Final Bake: Return to the oven for 5 minutes just to warm the topping slightly.
  18. Serve: Let the casserole rest for 5 minutes before serving. Sprinkle the remaining fresh crispy shallots over the top just before presenting for maximum crunch.