Ingredients:

  • 4 cups Neutral Oil (e.g., grapeseed), for deep frying
  • 4 large Shallots (approx. 300 g), peeled and sliced very thinly
  • 2 Tbsp All-Purpose Flour (30 g), for dredging
  • 1/2 tsp Kosher Salt (2.5 g)
  • 2 lbs Fresh Haricots Verts (900 g), trimmed
  • Large Bowl Ice Water
  • 4 Tbsp Unsalted Butter (56 g), divided
  • 12 oz Cremini Mushrooms (340 g), sliced thinly
  • 1/4 cup All-Purpose Flour (30 g), for the roux
  • 2 cups Chicken or Vegetable Stock (475 ml), low sodium, warmed
  • 1 cup Heavy Cream (240 ml)
  • 1 tsp Garlic Powder (5 g)
  • 1/4 tsp Freshly Grated Nutmeg (1 g)
  • Kosher Salt & Black Pepper, to taste
  • 1/4 cup Parmesan or Gruyère Cheese (25 g), grated (Optional)

Instructions:

  1. Prepare Shallots: Toss the thinly sliced shallots with the 2 Tbsp of flour and 1/2 tsp of salt. Shake off excess flour.
  2. Fry Shallots: Heat the neutral oil in a Dutch oven to 325°F (160°C). Working in small batches, fry the shallots until golden brown and bubbling slows (about 5-7 minutes per batch). Remove with a slotted spoon and drain on a paper towel-lined sheet pan. Sprinkle lightly with extra salt and allow to cool completely until crisp.
  3. Blanch Green Beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3-4 minutes until tender-crisp (al dente). Immediately drain and plunge the beans into a large bowl of ice water to shock them. Drain well and set aside.
  4. Sauté Mushrooms: Melt 2 Tbsp of butter in a medium saucepan over medium heat. Add the sliced mushrooms and sauté until all liquid evaporates and they start to brown (about 8 minutes). Remove mushrooms and set aside.
  5. Make the Roux: Return the saucepan to medium-low heat. Melt the remaining 2 Tbsp of butter. Whisk in the 1/4 cup flour until a smooth paste (the roux) forms. Cook the roux for 2 minutes, stirring constantly, to cook out the raw flour flavour.
  6. Thicken Sauce: Gradually whisk in the warm stock until smooth. Bring to a simmer, stirring, until the sauce thickens.
  7. Finish Sauce: Reduce heat. Stir in the heavy cream, garlic powder, nutmeg, and the reserved sautéed mushrooms. Simmer for 3 minutes. Season aggressively with salt and pepper.
  8. Assembly: Gently fold the blanched green beans into the prepared mushroom sauce. Pour the mixture into the prepared 9x13-inch casserole dish. If using, sprinkle the grated cheese over the top.
  9. Bake and Serve: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the sauce is bubbly. Remove from the oven, evenly scatter the crispy shallots over the top, and serve immediately.