Ingredients:

  • 2 lbs (900 g) Fresh Haricot Verts (or standard trimmed green beans)
  • 2 Tbsp (30 ml) Kosher Salt (for blanching water)
  • 1 large bowl Ice Water
  • 2 Tbsp (30 ml) Olive Oil
  • 4 Tbsp (56 g) Unsalted Butter, divided
  • 1 lb (450 g) Cremini (Baby Bella) Mushrooms, thinly sliced
  • 1 medium Shallot, finely diced
  • 3 cloves Garlic, minced
  • 1/4 cup (60 ml) Dry Sherry or Dry Vermouth
  • 1/4 cup (30 g) All-Purpose Flour
  • 3 cups (710 ml) Whole Milk, warmed slightly
  • 1/2 cup (120 ml) Low-Sodium Chicken Stock or Vegetable Stock
  • 1 tsp (5 ml) Smoked Paprika
  • 1/2 tsp (2.5 ml) Freshly Grated Nutmeg
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 2 large Shallots, very thinly sliced (for topping)
  • 1/2 cup (60 g) All-Purpose Flour (for shallot coating)
  • 1 tsp (5 ml) Kosher Salt (for shallot coating)
  • 2 cups (475 ml) Vegetable Oil or Canola Oil (for frying)

Instructions:

  1. Blanch the Beans: Bring the salted water to a rolling boil. Add the trimmed green beans and cook for 3-4 minutes until bright green and tender-crisp (al dente). Immediately plunge the beans into the ice bath to stop the cooking and set the colour. Drain thoroughly and set aside.
  2. Prepare the Shallots for Frying: Toss the thinly sliced shallots with the flour and salt until lightly coated.
  3. Fry the Shallots: Heat the vegetable oil in a deep saucepan or Dutch oven to 325°F (160°C). Fry the shallots in small batches, stirring often, until golden brown and crispy (approx. 3-5 minutes per batch).
  4. Drain and Season: Remove shallots with a slotted spoon and place them on a paper towel-lined plate. Immediately sprinkle with a pinch of salt. Set aside.
  5. Sauté Mushrooms: Melt 2 Tbsp (28g) of butter and the olive oil in the Dutch oven over medium-high heat. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they have released their liquid and browned beautifully.
  6. Aromatics and Deglazing: Reduce the heat to medium. Stir in the diced shallot and garlic; cook for 1 minute. Pour in the sherry/vermouth and scrape up any browned bits (fond) from the bottom of the pan. Cook until the liquid has almost evaporated.
  7. Make the Roux: Push the mushroom mixture to one side. Add the remaining 2 Tbsp (28g) of butter to the empty side and allow it to melt. Whisk in the flour and cook for 1–2 minutes, creating a smooth paste (roux).
  8. Add Liquid: Gradually whisk in the warmed milk and chicken stock, ensuring no lumps form.
  9. Simmer and Season: Bring the sauce to a gentle simmer, whisking constantly, until thickened (it should coat the back of a spoon). Stir in the smoked paprika and nutmeg. Season generously with salt and pepper. Taste and adjust seasoning.
  10. Preheat and Combine: Preheat oven to 375°F (190°C). Gently fold the blanched, drained green beans into the creamy mushroom sauce.
  11. Transfer: Pour the mixture into the prepared 9x13 inch baking dish.
  12. Initial Bake: Bake for 20 minutes, or until the sauce is bubbly around the edges and lightly golden.
  13. Final Topping: Remove the casserole from the oven. Evenly scatter about two-thirds of the crispy fried shallots over the top.
  14. Finish and Serve: Return to the oven for 5 minutes just to warm the topping. Garnish with the remaining fresh crispy shallots just before serving for maximum crunch.