Ingredients:

  • 4 large Shallots (or 1 large white onion), thinly sliced
  • 120 ml / ½ cup Whole Milk or Buttermilk (for soaking)
  • 60 g / ½ cup All-Purpose Flour (for dredging shallots)
  • 5 ml / 1 tsp Smoked Paprika
  • 3 g / ½ tsp Fine Sea Salt (for dredging)
  • 500 ml / 2 cups High-Heat Oil (for frying)
  • 900 g / 2 lbs Fresh Green Beans (Haricots Verts preferred), trimmed
  • 55 g / 4 tbsp Unsalted Butter
  • 340 g / 12 oz Cremini (Chestnut) Mushrooms, sliced thinly
  • 2 cloves Garlic, minced
  • 45 g / ⅓ cup All-Purpose Flour (for roux)
  • 480 ml / 2 cups Unsalted Chicken or Vegetable Stock, warmed
  • 240 ml / 1 cup Whole Milk or Half-and-Half
  • 5 ml / 1 tsp Fresh Thyme leaves (or ½ tsp dried)
  • 2 g / ½ tsp Fine Sea Salt (for sauce)
  • 1 g / ¼ tsp Freshly Cracked Black Pepper
  • Pinch of Freshly Grated Nutmeg

Instructions:

  1. Prepare Shallots: Slice shallots thinly using a mandoline or sharp knife. Soak them in milk for at least 15 minutes. This helps tenderise them and ensures the flour coating adheres well.
  2. Blanch the Beans: Bring a large pot of heavily salted water to a rolling boil. Add the trimmed green beans and boil for 3–4 minutes until bright green and tender-crisp (al dente).
  3. Shock the Beans: Immediately drain the beans and plunge them into an ice bath to stop the cooking process. Drain well and set aside. This step is crucial for color and texture.
  4. Dredge Shallots: Drain the soaked shallots completely. In a medium bowl, combine the dredging flour, salt, and paprika. Toss the shallots thoroughly until every piece is coated.
  5. Sauté Mushrooms: Melt the butter in the skillet over medium-high heat. Add the sliced mushrooms and sauté until they release their liquid and begin to brown (about 8–10 minutes). Add the minced garlic and thyme and cook for 1 minute until fragrant.
  6. Make the Roux: Sprinkle the roux flour over the mushroom mixture. Stir continuously for 1–2 minutes; the mixture should look like wet sand (a blond roux).
  7. Whisk in Liquid: Slowly whisk in the warmed chicken stock until the sauce is smooth and lump-free. Then, slowly whisk in the milk or cream.
  8. Simmer and Season: Bring the mixture to a gentle simmer, whisking frequently. Cook until the sauce has thickened sufficiently to coat the back of a spoon (about 5 minutes). Season with salt, pepper, and nutmeg. Taste and adjust seasoning.
  9. Combine and Transfer: Gently fold the blanched green beans into the creamy mushroom sauce until evenly coated. Pour the mixture into the prepared 9x13-inch casserole dish.
  10. Bake: Bake in a preheated oven at 180°C / 350°F for 25–30 minutes, or until the sauce is bubbling around the edges and slightly golden on top.
  11. Fry Shallots: While the casserole bakes, heat the high-heat oil in a deep saucepan to 160°C / 325°F. Working in small batches, fry the dredged shallots until deep golden brown and crisp (2–3 minutes per batch).
  12. Drain and Season: Remove the shallots with a slotted spoon and place them immediately on a wire rack lined with paper towels. Season lightly with a pinch of extra salt immediately after frying.
  13. Serve: Remove the hot casserole from the oven. Top generously with the crispy shallots just before serving.