Ingredients:

  • 1 ½ lbs (680 g) Fresh Green Beans, trimmed
  • 4 large Shallots, thinly sliced into rings
  • 2 tbsp (30 g) All-Purpose Flour (for dusting)
  • 3 cups (700 ml) Neutral Oil (for frying)
  • Fine Sea Salt, To taste
  • 4 tbsp (55 g) Unsalted Butter
  • 10 oz (280 g) Cremini or Chestnut Mushrooms, thinly sliced
  • 2 cloves Garlic, finely minced
  • 4 tbsp (60 g) All-Purpose Flour (for the roux)
  • 2 cups (475 ml) Chicken or Vegetable Stock (Low Sodium, warm)
  • ½ cup (120 ml) Double Cream (or Heavy Cream)
  • 1 tbsp (15 ml) Sherry or Dry White Wine (Optional)
  • ½ tsp (2.5 ml) Fresh Thyme leaves
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper
  • ¾ tsp (3.5 ml) Kosher Salt (or Sea Salt)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
  2. Bring a large pot of heavily salted water to a rolling boil. Add the trimmed green beans and blanch for 3–4 minutes until bright green and tender-crisp (al dente).
  3. Immediately drain the beans and plunge them into an ice bath to stop the cooking process and retain their vibrant colour. Drain well and set aside.
  4. Prepare the Shallots: Toss the sliced shallots with the 2 tbsp of flour until lightly coated.
  5. Heat the Oil: Pour the neutral oil into a Dutch oven or heavy-bottomed saucepan until it reaches about 1-inch (2.5 cm) depth. Heat over medium-high until the oil reaches 325°F (165°C).
  6. Fry the Shallots: Working in small batches, carefully add the floured shallots to the hot oil. Fry for 2–4 minutes, stirring gently, until they are deep golden brown and crispy.
  7. Drain and Season: Remove the shallots immediately with a slotted spoon and spread them on a paper towel-lined plate. Season generously with fine sea salt while still hot. Set aside.
  8. Sauté Mushrooms: In a clean saucepan, melt the 4 tbsp of butter over medium heat. Add the sliced mushrooms and sauté for 6–8 minutes until they have browned nicely. Add the minced garlic and fresh thyme, cooking for 1 minute until fragrant.
  9. Make the Roux: Sprinkle the 4 tbsp of flour over the mushroom mixture. Stir constantly with a wooden spoon for 2 minutes to cook out the raw flour taste.
  10. Whisk in Liquid: Slowly whisk in the warm chicken stock, ensuring no lumps form. Stir in the sherry or wine (if using) and bring the sauce to a gentle simmer. Allow it to thicken for 3–4 minutes.
  11. Finish the Sauce: Reduce the heat to low. Stir in the heavy cream, salt, and pepper. Taste and adjust seasoning. The sauce should be thick enough to coat the back of a spoon (the velouté).
  12. Combine: Place the blanched green beans in a large bowl. Pour the mushroom velouté sauce over the beans and toss gently to coat evenly.
  13. Initial Bake: Transfer the coated beans and sauce into the prepared baking dish. Bake uncovered for 25 minutes, or until the sauce is bubbly and the beans are heated through.
  14. Final Topping: Remove the casserole from the oven. Evenly sprinkle the crispy shallots over the top.
  15. Serve immediately while the shallots are still crunchy and the sauce is piping hot.