Ingredients:

  • 4 large shallots (approx. 200g), thinly sliced into rings
  • 120 ml (½ cup) all-purpose flour
  • 5 ml (1 tsp) fine sea salt
  • 600 ml (2 ½ cups) neutral frying oil (e.g., sunflower or canola oil)
  • 900 g (2 lbs) fresh green beans (haricots verts), ends trimmed
  • Salt (for blanching water)
  • 30 g (2 Tbsp) unsalted butter
  • 340 g (12 oz) cremini mushrooms, sliced thinly
  • 2 cloves garlic, minced
  • 5 g (1 tsp) dried thyme
  • 30 g (2 Tbsp) unsalted butter (for the roux)
  • 30 g (2 Tbsp) all-purpose flour
  • 480 ml (2 cups) whole milk or light cream, warmed slightly
  • 120 ml (½ cup) chicken or vegetable stock (low sodium)
  • 15 ml (1 Tbsp) dry sherry or dry white wine (optional)
  • 10 ml (2 tsp) Worcestershire sauce
  • 7 g (1 tsp) freshly ground black pepper
  • 15 ml (1 Tbsp) freshly chopped parsley (for garnish, optional)

Instructions:

  1. Toss sliced shallots with the flour and salt until lightly coated. Shake off excess flour. Heat the frying oil in a heavy saucepan until it reaches 160°C (325°F). Fry the shallots in small batches until deeply golden brown and crispy (about 3–5 minutes per batch). Immediately remove shallots, drain on a paper towel-lined baking sheet, and sprinkle with salt. Reserve the frying oil.
  2. Bring a large pot of salted water to a rolling boil. Prepare an ice bath nearby. Add the trimmed green beans to the boiling water and cook for 3–5 minutes until tender-crisp. Immediately drain the beans and plunge them into the ice bath to halt the cooking process and preserve their vibrant colour. Drain well and set aside.
  3. Using 1 Tbsp of the reserved shallot oil (or fresh butter), sauté the sliced mushrooms and garlic in the saucepan until they release their liquid and begin to brown. Stir in the dried thyme. Remove the mushroom mixture and set aside.
  4. Melt the second portion of butter (30g) in the same saucepan. Whisk in the flour until smooth, cooking for 1–2 minutes until the roux smells slightly nutty. Gradually whisk in the warm milk/cream, followed by the stock. Bring the mixture to a simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
  5. Stir in the sherry (if using), Worcestershire sauce, salt, and pepper. Fold the sautéed mushrooms and the blanched green beans into the cream sauce. Taste and adjust seasoning as necessary.
  6. Preheat the oven to 190°C (375°F). Pour the green bean mixture evenly into a 9x13 inch casserole dish. Bake for 20 minutes, or until the sauce is bubbly and heated through.
  7. Remove the casserole from the oven. Gently scatter about half of the crispy shallots evenly over the top. Return to the oven for a final 5 minutes, just to warm the topping slightly. Garnish with the remaining crispy shallots and fresh parsley just before serving.