Ingredients:

  • 700 g (1.5 lbs) Fresh Green Beans, trimmed and halved
  • 1 Tbsp (15 ml) Kosher Salt (for blanching water)
  • 4 Tbsp (56 g) Unsalted Butter
  • 200 g (7 oz) Cremini or Button Mushrooms, finely sliced
  • 1 medium Yellow Onion or 2 Large Shallots, finely diced
  • 1 tsp (5 ml) Dried Thyme
  • 1/2 tsp (2.5 ml) Freshly Ground Black Pepper
  • 1/4 cup (30 g) All-Purpose Flour (for the roux)
  • 1 cup (240 ml) Low-Sodium Chicken or Vegetable Stock
  • 5 cups (360 ml) Whole Milk or Half-and-Half
  • 1/4 cup (60 ml) Heavy Cream
  • 1 tsp (5 g) Kosher Salt (or to taste)
  • 1/4 tsp Freshly Grated Nutmeg
  • 4-5 large (approx. 300 g) Shallots, thinly sliced into rings
  • 1/2 cup (120 ml) Buttermilk or Whole Milk (for soaking)
  • 1/2 cup (60 g) All-Purpose Flour (for coating)
  • 1/4 cup (30 g) Cornstarch
  • 1 tsp (5 g) Kosher Salt (for coating)
  • 4 cups (950 ml) Neutral Oil for frying

Instructions:

  1. Blanch the Beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3-4 minutes until bright green and tender-crisp (al dente).
  2. Shock: Immediately transfer the beans to a large bowl of ice water to stop the cooking process and preserve their vibrant colour. Drain well and set aside.
  3. Sauté Aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Add the sliced mushrooms and sauté until they have released their liquid and browned nicely (approx. 7-8 minutes).
  4. Build Flavour: Add the diced onion/shallots, dried thyme, and pepper. Cook until the onions are softened, about 3 minutes.
  5. Make the Roux: Sprinkle the flour over the mushroom mixture. Stir constantly for 1 minute to cook out the raw flour taste.
  6. Whisk in Liquids: Slowly whisk in the chicken stock until smooth. Gradually whisk in the cold milk/half-and-half and heavy cream.
  7. Thicken and Season: Bring the sauce to a gentle simmer, whisking constantly, until it thickens sufficiently to coat the back of a spoon (approx. 5 minutes). Season with 1 tsp salt and the nutmeg. Taste and adjust seasoning as needed.
  8. Soak (Optional, but Recommended): Place the thinly sliced shallots in buttermilk or milk for 10-15 minutes. Drain well, but do not pat dry.
  9. Dredge: In a bowl, combine the flour, cornstarch, and salt. Toss the drained shallots thoroughly in the flour mixture, ensuring they are fully coated. Shake off excess.
  10. Fry: Heat the neutral oil in a deep pot to 170°C (340°F). Fry the shallots in batches, stirring occasionally, until deeply golden brown and crispy (2-4 minutes per batch). Drain on a wire rack and sprinkle lightly with extra salt while still hot.
  11. Combine: Gently fold the blanched, drained green beans into the prepared mushroom sauce until evenly coated. Pour the mixture into the prepared 9x13 inch casserole dish.
  12. Bake: Bake in a preheated oven at 190°C (375°F) for 20 minutes, or until bubbling hot throughout.
  13. Finish and Serve: Remove the casserole from the oven. Top with three-quarters of the crispy fried shallots. Return to the oven for 5 minutes. Garnish with the remaining crispy shallots immediately before serving to maximize crunch.