Ingredients:

  • 2 cups shallots, thinly sliced into rings
  • 1/2 cup all-purpose flour
  • 1/2 tsp sea salt
  • 1/2 cup neutral oil for frying
  • 2 lbs fresh green beans, trimmed and halved
  • 2 tbsp kosher salt
  • 1 lb cremini mushrooms, sliced
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/4 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions:

  1. Bring a large stockpot of water (approx 1 gallon) and 2 tbsp kosher salt to a rolling boil. Add trimmed green beans and cook for 5 minutes. Immediately transfer to an ice bath to shock the beans. Drain and pat dry.
  2. Toss sliced shallots in 1/2 cup flour and sea salt. Heat oil in a heavy skillet over medium-high heat. Fry shallots in batches until pale golden brown. Remove to paper towels to crisp and darken.
  3. In a Dutch oven or large skillet, melt 4 tbsp butter. Add sliced mushrooms and sauté until they release liquid and turn deep mahogany brown. Add minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle 1/4 cup flour over the mushrooms and cook for 2 minutes, stirring constantly to create a roux. Slowly whisk in whole milk and heavy cream. Simmer until the sauce thickens and coats the back of a spoon.
  5. Season the sauce with nutmeg, salt, and black pepper. Fold the blanched green beans into the mushroom sauce.
  6. Transfer the mixture to a 9x13 inch baking dish. Bake at 375°F (190°C) for 15 minutes. Top with the fried shallots and bake for an additional 5 minutes until bubbly and the topping is crispy.