Ingredients:

  • 5 lb (680 g) Fresh Green Beans, trimmed
  • 1 tsp (5 mL) Kosher Salt (for blanching)
  • 2 cups (300 g) Shallots (or Yellow Onion), thinly sliced into rings
  • 1 cup (240 mL) Buttermilk (or whole milk)
  • 1/2 cup (60 g) All-Purpose Flour (for dredging)
  • 1/4 cup (30 g) Cornstarch (or Cornflour)
  • 1 tsp (5 g) Smoked Paprika (optional)
  • 1 qt (950 mL) Neutral High-Heat Oil (e.g., canola) for frying
  • 4 Tbsp (56 g) Unsalted Butter
  • 1 lb (450 g) Cremini (Chestnut) Mushrooms, sliced thinly
  • 1/2 tsp (2.5 mL) Dried Thyme
  • 1/4 cup (30 g) All-Purpose Flour (for sauce)
  • 2 cups (480 mL) High-Quality Chicken or Vegetable Stock (low sodium)
  • 1 cup (240 mL) Double Cream (Heavy Cream, 35% fat)
  • 1 Tbsp (15 mL) Dry Sherry or Madeira Wine (optional)
  • 1/2 tsp (2.5 g) Kosher Salt, plus more to taste
  • 1/4 tsp (1 g) Freshly Ground Black Pepper

Instructions:

  1. Soak the Shallots: Place thinly sliced shallots in a bowl and cover with buttermilk. Let stand for 15-20 minutes.
  2. Prepare the Dredge: In a separate shallow dish, whisk together the flour, cornstarch, paprika, and 1/2 tsp salt.
  3. Dredge and Fry: Heat the oil in a deep pot to 350°F (175°C). Drain the shallots well, toss them vigorously in the flour mixture until fully coated, shaking off excess. Fry the shallots in small batches, stirring constantly, until deeply golden brown and crisp (3-5 minutes per batch).
  4. Drain: Use a slotted spoon to transfer the crispy shallots immediately to a wire rack set over paper towels. Season lightly with salt while hot. Set aside.
  5. Blanch the Beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for exactly 3 minutes (keeping them al dente).
  6. Shock: Immediately transfer the beans to an ice bath to stop the cooking process and retain their vibrant green colour. Drain thoroughly and set aside.
  7. Sauté Mushrooms: Melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms and thyme. Sauté until the mushrooms have released their moisture and started to brown deeply (around 8-10 minutes). Season with salt and pepper.
  8. Make the Roux: Sprinkle the 1/4 cup flour over the cooked mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
  9. Build the Sauce: Slowly whisk in the chicken stock until smooth and lump-free. Bring the mixture to a simmer, stirring constantly, until thickened (about 3 minutes).
  10. Finish the Velouté: Reduce the heat to low. Stir in the double cream and dry sherry (if using). Taste and adjust seasoning. The sauce should be robustly seasoned.
  11. Combine: Preheat oven to 375°F (190°C). Gently fold the blanched green beans into the creamy mushroom sauce until evenly coated.
  12. Transfer: Pour the mixture into the prepared 9 x 13 inch baking dish.
  13. Bake: Bake for 18–20 minutes, or until the sauce is bubbly around the edges.
  14. Top and Serve: Remove the casserole from the oven. Scatter the homemade crispy shallots generously over the top. Serve immediately, while still piping hot.