Ingredients:

  • 900 g (2 lbs) Fresh or Frozen Haricots Verts (thin green beans), trimmed
  • 1 tbsp (15 ml) Kosher Salt, for blanching
  • 1 large bowl Ice Water (for shocking the beans)
  • 4 tbsp (60 g) Unsalted Butter
  • 225 g (8 oz) Cremini Mushrooms (or mixed wild mushrooms), thinly sliced
  • 2 cloves Garlic, minced
  • 4 tbsp (60 g) All-Purpose Flour (2 tbsp for sauce, 2 tbsp for dusting shallots)
  • 500 ml (2 cups) Chicken or Vegetable Stock (low sodium, warmed)
  • 120 ml (½ cup) Heavy Cream (or Double Cream)
  • 1 tsp Fresh Thyme Leaves, chopped
  • ½ tsp Worcestershire Sauce (optional, for depth)
  • Salt and Freshly Ground Black Pepper, to taste
  • 2 large Shallots, very thinly sliced into rings (or use 1 cup store-bought fried onions)
  • 120 ml (½ cup) Vegetable Oil (for frying)
  • A pinch of Salt (for topping)

Instructions:

  1. Blanch the Beans: Bring a large pot of heavily 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).
  2. Shock the Beans: Immediately drain the beans and plunge them into the ice water bath to stop the cooking process and preserve their colour. Drain thoroughly and set aside.
  3. Fry the Shallots (If making from scratch): Toss the thinly sliced shallots with 2 tbsp flour. Heat the vegetable oil in a small pan over medium-high heat until shimmering (175°C/350°F).
  4. Crisp the Shallots: Fry the shallots in batches until deep golden brown and crisp (about 2–3 minutes per batch). Remove with a slotted spoon and drain on the prepared wire rack. Season immediately with a pinch of salt. Set aside.
  5. Sauté Mushrooms: Melt the butter in the heavy-bottomed saucepan over medium heat. Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until deeply browned and all liquid has evaporated. This builds flavour—don't rush it!
  6. Add Aromatics: Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
  7. Make the Roux: Sprinkle the remaining 2 tbsp of flour over the mushroom mixture. Stir continuously for 1 minute to cook out the raw flour taste (this is the roux).
  8. Whisk in Liquid: Slowly whisk in the warm stock, ensuring no lumps form. Bring to a simmer, stirring until the sauce thickens significantly (about 3 minutes).
  9. Finish the Sauce: Stir in the heavy cream and Worcestershire sauce. Season generously with salt and pepper. Remove from heat.
  10. Combine: Gently fold the blanched green beans into the creamy mushroom sauce until fully coated.
  11. Transfer and Bake (Initial): Pour the mixture into the prepared casserole dish. Bake uncovered in a preheated oven at 180°C (350°F) for 15 minutes, until bubbling hot.
  12. Top and Finish: Remove the casserole from the oven. Scatter the crispy fried shallots (or store-bought onions) evenly over the top.
  13. Final Bake: Return to the oven for 5 more minutes, just long enough to warm the topping without burning it.
  14. Serve: Let stand for 5 minutes before serving piping hot. Jolly good!