Ingredients:

  • 500g (1.1 lbs) Fresh Haricot Verts (thin green beans), trimmed
  • 1 tbsp Coarse Salt (for blanching water)
  • 2 tbsp Unsalted Butter
  • 2 tbsp Extra Virgin Olive Oil
  • 225g (8 oz) Cremini Mushrooms, finely sliced
  • 1 small White Onion or Shallot, finely minced
  • 2 cloves Garlic, minced
  • ¼ cup All-Purpose Flour
  • 1 cup Chicken Stock (low sodium) or Vegetable Stock
  • 1 cup Whole Milk or Single Cream
  • ½ tsp Dried Thyme
  • ¼ tsp Freshly Grated Nutmeg
  • Salt and Freshly Ground Black Pepper, to taste
  • 3 large Shallots, thinly sliced into rings
  • ½ cup Panko Breadcrumbs (optional)
  • ½ tsp Smoked Paprika (optional)
  • 2 cups High smoke point oil (e.g., vegetable, rapeseed, or peanut oil) for frying
  • Pinch of Salt

Instructions:

  1. Prepare the Beans: Bring a large pot of heavily salted water to a rolling boil. Add the trimmed green beans and cook for 3–5 minutes until tender-crisp (al dente). Immediately drain the beans and plunge them into an ice water bath to stop the cooking process and preserve their colour. Drain thoroughly and set aside.
  2. Prepare the Crispy Shallots: Heat the high smoke point oil in a saucepan over medium-low heat (approx. 150°C / 300°F). Add the sliced shallots slowly, ensuring they are not crowded. Fry for 8–12 minutes, stirring occasionally, until deeply golden brown and crisp. Remove the shallots with a slotted spoon and immediately spread them onto a paper towel-lined wire rack. Sprinkle generously with salt while hot. Once cooled, gently toss the crispy shallots with the Panko breadcrumbs and smoked paprika (if using). Set aside.
  3. Create the Creamy Mushroom Sauce: Melt the butter and olive oil in a medium saucepan over medium heat. Add the sliced mushrooms and minced onion, and sauté until the mushrooms have released their liquid and are deeply browned (about 8–10 minutes). Add the minced garlic and thyme for the final minute.
  4. Make the Roux: Sprinkle the flour over the mushroom mixture. Stir continuously for 1–2 minutes; this cooks out the raw flour taste.
  5. Build the Sauce: Slowly whisk in the chicken stock until smooth. Then, gradually whisk in the milk or cream. Bring the sauce to a gentle simmer, whisking occasionally, until thickened enough to coat the back of a spoon (about 5 minutes). Stir in the nutmeg, then season liberally with salt and pepper.
  6. Assemble and Initial Bake: Preheat the oven to 180°C (350°F). Lightly grease the baking dish. Pour the thickened mushroom sauce over the blanched green beans in a large bowl. Toss gently to coat every bean evenly, then scrape the bean mixture into the prepared casserole dish. Bake uncovered for 20 minutes, or until the sauce is bubbly and heated through.
  7. Final Bake and Rest: Remove the casserole from the oven. Sprinkle the reserved Crispy Shallot and Panko mixture evenly over the top. Return to the oven for 5 minutes, just until the topping is golden brown and extra crunchy. Let the casserole rest for 5–10 minutes before serving.