Ingredients:

  • 4 large Shallots, thinly sliced into rings
  • 1/4 cup (30g) All-purpose Flour (for coating)
  • 1/2 tsp (3g) Kosher Salt (for coating)
  • 3 cups (700ml) Vegetable Oil, for deep frying
  • 1 1/2 lbs (680g) Fresh Green Beans, trimmed
  • Water and Ice, as needed
  • 4 Tbsp (56g) Unsalted Butter
  • 10 oz (280g) Cremini Mushrooms, sliced thinly
  • 2 cloves Garlic, minced
  • 1/4 cup (30g) All-purpose Flour (for roux)
  • 1 cup (240ml) Chicken or Vegetable Stock, low sodium
  • 1 1/2 cups (360ml) Whole Milk or Half-and-Half
  • 1 tsp (5ml) Dijon Mustard
  • 1/2 tsp (3g) Black Pepper, freshly ground
  • 1 tsp (6g) Kosher Salt
  • Pinch Freshly grated Nutmeg

Instructions:

  1. Prepare the Shallots: Toss sliced shallots with the 1/4 cup of flour and 1/2 tsp of salt until lightly coated. Shake off excess flour.
  2. Fry the Shallots: Heat oil in a large pot over medium-high heat until it reaches 350°F (175°C). Fry shallots in small batches, stirring constantly, until deeply golden brown and crispy (approx. 3–5 minutes per batch).
  3. Drain and Season: Remove shallots immediately using a slotted spoon and spread them on a paper towel-lined tray. Sprinkle lightly with extra salt while warm. Set aside. Reserve 1 Tbsp of the frying oil.
  4. Blanch the Beans: Bring a large pot of salted water to a rolling boil. Add trimmed green beans and cook for 3-4 minutes until bright green and tender-crisp.
  5. Shock the Beans: Immediately plunge the beans into the prepared ice bath to stop the cooking process and lock in the colour. Drain thoroughly and set aside.
  6. Sauté the Aromatics: Melt the butter (or use 1 Tbsp reserved shallot oil) in a saucepan over medium heat. Add the sliced mushrooms and sauté until they have released their moisture and are starting to brown (approx. 6–8 minutes).
  7. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  8. Make the Roux: Sprinkle the 1/4 cup of flour over the mushrooms and stir constantly for 1-2 minutes to cook out the raw flour taste.
  9. Whisk in Liquid: Slowly pour in the chicken stock while whisking vigorously to avoid lumps. Then, gradually whisk in the milk/half-and-half until the sauce is smooth.
  10. Simmer and Season: Bring the sauce to a gentle simmer. Reduce the heat and cook for 3–5 minutes until the sauce has thickened sufficiently to coat the back of a spoon. Stir in the remaining salt, pepper, nutmeg, and Dijon mustard. Taste and adjust seasoning.
  11. Combine and Assemble: Gently fold the blanched, drained green beans into the creamy mushroom sauce until fully coated.
  12. Transfer to Dish: Pour the bean mixture into a prepared 9x13 inch casserole dish.
  13. Bake (Initial): Bake uncovered in a preheated oven at 375°F (190°C) for 15 minutes, allowing the mixture to bubble and heat through.
  14. Add Topping and Finish: Remove the casserole from the oven. Sprinkle two-thirds of the crispy fried shallots evenly over the top.
  15. Final Bake: Return to the oven for a final 8–10 minutes, or until the topping is light golden and the edges are aggressively bubbling.
  16. Serve: Garnish immediately with the remaining crispy shallots just before serving for maximum crunch.