🫛 Green Bean Casserole with Crispy Shallots

Ingredients

• 1½ lb Green beans (fresh), trimmed, cut in 2-inch pieces
• 1 tbsp Table salt, for the cooking water; most is poured away

• Mushroom sauce

• 3 tbsp Butter, unsalted
• 10 oz Cremini mushrooms, finely chopped
• 2 clove Garlic, minced
• 3 tbsp All-purpose flour
• 1 cup Vegetable broth
• 1 cup Half-and-half
• ½ tsp Table salt
• ¼ tsp Ground black pepper
• 1 pinch Ground nutmeg (to taste)

• Crispy shallots

• 4 Shallot, sliced into thin rings
• 2 tbsp All-purpose flour
• 1 pinch Table salt
• ¾ cup Vegetable oil (soybean), for frying; most stays in the pan

Nutrition

Steps

You’ll need: large pot, large skillet, small heavy saucepan for frying, slotted spoon, paper towels, 2-quart baking dish.

1. Bring a large pot of water to a boil with the 1 tablespoon salt. Cook the beans 4 to 5 minutes, until bright green and just tender. Drain and spread them out on a towel to stop the cooking.
2. Make the crispy shallots: toss the shallot rings with the 2 tablespoons flour and a pinch of salt. Heat the oil in the small saucepan over medium heat until a ring sizzles at once. Fry the shallots in two batches, stirring, until golden brown, 3 to 5 minutes. Lift them onto paper towels; they crisp as they cool. Keep a lid nearby and never leave hot oil alone.
3. Make the sauce: melt the butter in the skillet over medium-high heat and cook the mushrooms until their liquid cooks off and they brown, 8 to 10 minutes. Add the garlic for 30 seconds, then sprinkle in the 3 tablespoons flour and stir 1 minute.
4. Stir in the broth, then the half-and-half, and simmer, stirring, until thick, 3 to 4 minutes. Season with the salt, pepper and nutmeg. Fold in the beans.
5. Heat the oven to 400°F. Spread the beans in the dish and bake 15 minutes, until bubbling. Scatter the shallots on top and bake 3 to 5 minutes more.