Ingredients:

  • 2 large shallots, thinly sliced (about 1 cup)
  • 1/2 cup (60g) all-purpose flour, plus more for dredging
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying (about 2 cups)
  • 2 pounds (900g) fresh green beans, trimmed
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons (57g) unsalted butter
  • 8 ounces (225g) cremini mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) whole milk
  • 1/4 cup (60ml) dry sherry (optional, but highly recommended!)
  • 1/4 cup (60ml) heavy cream
  • Pinch of nutmeg

Instructions:

  1. Toss shallots with flour, salt, and pepper. Fry in hot oil until golden brown and crispy. Drain on paper towels.
  2. Toss green beans with olive oil, salt, and pepper. Roast or Steam them for 8-10 minutes, until tender-crisp.
  3. Melt butter in skillet. Sauté mushrooms until softened. Stir in flour, then gradually whisk in milk and sherry (if using). Simmer until thickened. Stir in cream, nutmeg, salt, and pepper.
  4. Combine green beans and mushroom sauce in the baking dish.
  5. Top with crispy shallots. Bake in preheated oven until bubbly and heated through.
  6. Let cool slightly before serving.