Ingredients:

  • 4 large Shallots (approx. 250g), thinly sliced into rings
  • 1 cup (240 ml) Buttermilk (optional, for soaking)
  • 1/2 cup (60g) All-Purpose Flour
  • 1/4 cup (30g) Cornstarch
  • 1 tsp (5g) Kosher Salt
  • Vegetable or Canola Oil, for frying (approx. 3 cups / 700 ml)
  • 2 lbs (900g) Fresh Green Beans, ends trimmed
  • 1 tsp (5g) Kosher Salt (for boiling water)
  • 4 Tbsp (56g) Unsalted Butter
  • 8 oz (225g) Cremini Mushrooms, sliced thinly
  • 1 medium Yellow Onion, finely diced
  • 1 large clove Garlic, minced
  • 4 Tbsp (30g) All-Purpose Flour
  • 2 cups (480 ml) Low-Sodium Chicken or Vegetable Stock, warmed
  • 1 cup (240 ml) Heavy Cream
  • 1/2 cup (120 ml) Whole Milk
  • 1 tsp (5g) Kosher Salt (or to taste)
  • 1/2 tsp (2.5g) Freshly Ground Black Pepper
  • 1/4 tsp (approx. 1g) Freshly Grated Nutmeg
  • 1 Tbsp (15 ml) Dry Sherry or White Wine (optional)

Instructions:

  1. Part I: Preparing the Green Beans. Blanch the Beans: Bring a large pot of salted water to a rolling boil. Drop the trimmed green beans into the water and cook for exactly 3–4 minutes until bright green and slightly tender (al dente). Immediately transfer the blanched beans using a strainer to an ice bath to stop the cooking process. Drain well and set aside.
  2. Part II: The Crispy Shallot Topping. If using, soak the sliced shallots in buttermilk for 15 minutes, then drain thoroughly. Combine flour, cornstarch, and salt in a bowl and toss the shallots until evenly coated. Heat 1.5 inches of oil in a skillet to 350°F (175°C). Fry the shallots in small batches, stirring occasionally, until deeply golden brown and crispy (approx. 3–4 minutes per batch). Drain on a wire rack and season lightly with extra salt.
  3. Part III: Building the Cream Sauce. Sauté Aromatics: Melt 2 Tbsp of butter, add the diced yellow onion and sliced mushrooms, and sauté for 8–10 minutes until browned. Add minced garlic and cook 1 minute; optionally deglaze with dry sherry. Remove the mushroom mixture and set aside. Make the Roux: Melt the remaining 2 Tbsp of butter, whisk in 4 Tbsp of flour, and cook for 1–2 minutes. Slowly pour in the warm stock, whisking vigorously. Stir in the heavy cream and whole milk. Simmer until thickened. Stir in the reserved mushroom mixture, salt, pepper, and nutmeg. Taste and adjust seasoning.
  4. Part IV: Assembly and Baking. Gently fold the blanched green beans into the finished cream sauce. Pour the mixture into the prepared casserole dish. Bake uncovered at 375°F (190°C) for 20 minutes, or until bubbling hot around the edges. Remove the casserole, scatter the crispy shallots evenly over the top, and return to the oven for the final 5–10 minutes, just until the shallots are warmed through but not burnt. Allow the casserole to rest for 5 minutes before serving.