Ingredients:

  • 1 kg (2.5 lbs) Fresh Green Beans, trimmed and halved
  • 1 Tbsp (15 mL) Kosher Salt (for blanching water)
  • 3 large Shallots, thinly sliced into rings
  • 250 mL (1 cup) Buttermilk
  • 60 g (½ cup) All-Purpose Flour (for dredging)
  • 1 tsp (5 mL) Paprika (optional)
  • 800 mL (3 cups) Neutral oil (e.g., canola) for frying
  • 60 g (4 Tbsp or ½ stick) Unsalted Butter
  • 60 g (½ cup) All-Purpose Flour (for roux)
  • 1 medium Shallot, finely minced
  • 225 g (8 oz) Cremini Mushrooms, sliced
  • 2 cloves Garlic, minced
  • 500 mL (2 cups) Whole Milk, warmed slightly
  • 250 mL (1 cup) Low-Sodium Chicken or Vegetable Stock
  • 1 tsp (5 mL) Dijon Mustard
  • ½ tsp (2.5 mL) Freshly Grated Nutmeg
  • Salt and Freshly Ground Black Pepper, to taste
  • 60 g (½ cup) Grated Parmesan or Gruyère Cheese (optional)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3–5 minutes until tender-crisp (al dente).
  2. Immediately drain the beans and plunge them into an ice bath to stop the cooking and preserve their vibrant green colour. Drain thoroughly and set aside.
  3. Place the thinly sliced shallots in the buttermilk for 10 minutes. In a shallow bowl, combine the flour, paprika, salt, and pepper.
  4. Drain the shallots slightly, then toss them thoroughly in the flour mixture until evenly coated.
  5. Heat the neutral oil in a heavy-bottomed pot to 170°C (340°F). Working in batches, carefully drop the coated shallots into the hot oil. Fry for 2–4 minutes until deeply golden brown and crispy.
  6. Remove the shallots with a slotted spoon and place them immediately onto a wire rack lined with paper towels. Season generously with a pinch of salt while they are still hot.
  7. Melt the butter in a medium saucepan over medium heat. Add the minced shallot and sauté for 2 minutes. Add the sliced mushrooms and cook until they release their liquid and begin to brown (about 5–7 minutes). Add the minced garlic and cook for 1 minute more.
  8. Sprinkle the flour (for roux) over the sautéed mushrooms and stir constantly for 1–2 minutes to cook the raw flour taste.
  9. Slowly whisk in the warmed milk, followed by the stock, ensuring no lumps form.
  10. Bring the mixture to a gentle simmer, whisking occasionally. Reduce the heat and let the sauce thicken for 5–8 minutes. It should coat the back of a spoon.
  11. Stir in the Dijon mustard, nutmeg, and cheese (if using). Season generously with salt and pepper until the sauce is robustly flavored.
  12. Preheat the oven to 190°C (375°F). Lightly grease a 9 x 13 inch baking dish. Fold the blanched green beans into the prepared mushroom sauce until they are fully coated, then pour into the baking dish.
  13. Bake, uncovered, for 15 minutes, or until the sauce is bubbly and heated through.
  14. Remove the casserole from the oven. Gently scatter about ¾ of the crispy fried shallots evenly over the top. Return to the oven and bake for a final 5–10 minutes, just until the topping is warm but not burned.
  15. Garnish with the remaining crispy shallots immediately before serving.