Ingredients:

  • 4 medium-sized Shallots, thinly sliced (approx. 200g)
  • 30g (¼ cup) All-Purpose Flour (for shallots)
  • ½ tsp Fine Sea Salt (for shallots)
  • 500 ml (2 cups) Neutral Oil (e.g., canola, vegetable, or peanut oil) for frying
  • 700g (1.5 lbs) Fresh Green Beans (haricots verts preferred), trimmed
  • 1 tsp Fine Sea Salt (for blanching water)
  • Ice (for ice bath)
  • 4 Tbsp (57g) Unsalted Butter
  • 340g (12 oz) Mixed Mushrooms (e.g., cremini, shiitake), sliced
  • 2 cloves Garlic, minced
  • ¼ tsp Freshly Grated Nutmeg
  • 4 Tbsp (30g) All-Purpose Flour (for sauce)
  • 500 ml (2 cups) Whole Milk, warmed slightly
  • 250 ml (1 cup) Chicken or Vegetable Stock (low sodium)
  • 1 tsp Worcestershire Sauce
  • 1 tsp Fresh Thyme Leaves, chopped
  • ½ tsp Fine Sea Salt (or to taste)
  • ¼ tsp Black Pepper

Instructions:

  1. Prepare the Green Beans: Bring a large pot of salted water to a rolling boil. Prepare a large ice bath. Add the trimmed green beans to the boiling water and cook for 3-4 minutes, until bright green and tender-crisp (al dente). Immediately drain the beans and plunge them into the ice bath to stop the cooking process. Drain thoroughly and set aside.
  2. Prepare the Crispy Shallot Topping: In a medium bowl, toss the sliced shallots with the flour and salt until lightly coated. Heat the neutral oil in a Dutch oven or heavy-bottomed pan to 165°C (330°F). Fry the shallots in small batches, stirring constantly, until deeply golden brown (about 3–5 minutes per batch). Remove immediately with a slotted spoon and spread them in a single layer on a paper towel-lined wire rack to drain and crisp up. Lightly sprinkle with additional salt while still hot.
  3. Construct the Creamy Mushroom Sauce: Melt the butter in a clean pan over medium-high heat. Add the sliced mushrooms and sauté until all moisture has evaporated and the mushrooms are browned and tender (about 8–10 minutes). Add the minced garlic, thyme, and nutmeg. Cook for 1 minute until fragrant.
  4. Create the Roux: Stir in the 4 Tbsp of flour (for the sauce) to coat the mushrooms. Cook for 1–2 minutes, stirring constantly, to cook out the raw flour flavour.
  5. Finish the Sauce: Gradually whisk in the warmed milk, then the stock, ensuring no lumps form. Bring to a gentle simmer, whisking constantly, until the sauce thickens to a consistency that coats the back of a spoon. Stir in the Worcestershire sauce, salt, and pepper. Taste and adjust seasoning as necessary.
  6. Assembly and Baking: Preheat oven to 190°C (375°F). Grease the 9x13 inch baking dish. Fold the blanched green beans into the prepared mushroom sauce. Pour the mixture into the prepared baking dish. Bake for 25 minutes, or until the sauce is bubbly around the edges.
  7. Serve: Remove the casserole from the oven. Gently scatter about two-thirds of the crispy shallots evenly over the top. Return to the oven for a final 5 minutes to slightly warm the topping. Garnish with the remaining crispy shallots immediately before serving.