Ingredients:

  • 6 large Shallots (approx. 200g), thinly sliced
  • 120g (1 cup) All-Purpose Flour (for dredging)
  • 1 litre (4 cups) Vegetable Oil (for frying; high smoke point)
  • 1 tsp (5g) Fine Sea Salt
  • 900g (2 lbs) Fresh Green Beans (French Haricot Verts preferred), trimmed
  • 2 tbsp Coarse Sea Salt (for blanching water)
  • 60g (4 tbsp/1/2 stick) Unsalted Butter
  • 1 small Brown Onion (approx. 100g), finely diced
  • 450g (1 lb) Cremini (Chestnut) Mushrooms, sliced thinly
  • 2 cloves Garlic, minced
  • 60g (1/2 cup) All-Purpose Flour
  • 500ml (2 cups) Chicken or Vegetable Stock (low sodium)
  • 250ml (1 cup) Whole Milk, warmed
  • 125ml (1/2 cup) Heavy Cream
  • 1 tsp Worcestershire Sauce
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Fresh Thyme Leaves, finely chopped
  • Salt and Black Pepper to taste

Instructions:

  1. Blanch the Beans: Bring a large pot of heavily salted water to a rolling boil. Drop the trimmed green beans into the water for 3–4 minutes until bright green and slightly tender-crisp.
  2. Shock the Beans: Immediately drain the beans and plunge them into an ice bath to stop the cooking process. Drain again thoroughly and set aside.
  3. Prepare Shallots: Slice shallots thinly. Toss them with the flour until fully coated.
  4. Fry the Shallots: Heat the oil in a deep pan to 175°C (350°F). Fry the shallots in batches, ensuring the pan isn't overcrowded. Cook for 5–8 minutes, stirring frequently, until deep golden brown.
  5. Drain and Season: Remove shallots with a spider skimmer, placing them immediately onto a paper towel-lined tray. Sprinkle liberally with sea salt while still hot. Set aside.
  6. Sauté Aromatics: Melt the butter in a large saucepan over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add the sliced mushrooms and cook for 8–10 minutes until they have browned nicely. Add the minced garlic and thyme; cook for 1 minute until fragrant.
  7. Make the Roux: Sprinkle the 60g (1/2 cup) of flour over the mushroom mixture. Stir vigorously for 1–2 minutes to cook out the raw flour taste.
  8. Whisk in Liquids: Slowly whisk in the warmed stock until smooth. Then, slowly whisk in the warm milk and heavy cream.
  9. Simmer and Season: Bring the mixture to a gentle simmer, whisking constantly until the sauce thickens. Reduce heat. Stir in the Worcestershire sauce, nutmeg, salt, and pepper. Taste and adjust seasoning.
  10. Combine: Gently fold the blanched green beans into the creamy mushroom sauce until they are evenly coated.
  11. Transfer: Pour the mixture into the prepared 9x13 inch baking dish.
  12. Bake: Bake in a preheated oven at 180°C (350°F) for 20 minutes, or until bubbling hot throughout.
  13. Finish: Remove the casserole from the oven. Carefully scatter the crispy fried shallots evenly over the top.
  14. Serve: Return the dish to the oven for 5 minutes (to warm the topping slightly, but prevent burning). Serve immediately.