Green Bean Casserole

Ingredients (~4-6 servings)

For the Crispy Shallots

• 8 oz shallots, peeled and sliced thin
• ~2 cups avocado oil (or enough to cover)
• Kosher salt

For the Mushroom Sauce

• 12 oz white mushrooms
• 1 1/2 teaspoons soy sauce
• 1 teaspoon lemon juice
• 1 cup chicken stock
• 3/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon reserved shallot oil
• 1 large garlic clove, grated
• 2 tablespoons all-purpose flour
• Kosher salt and black pepper

For the Casserole

• 1 lb fresh green beans, ends trimmed, cut into 2-inch pieces
• 2 tablespoons Kosher salt (for blanching water)

Make the Crispy Shallots

Set your oven to 350F.

Line a baking sheet with several layers of paper towels.

Place the sliced shallots in a medium saucepan and add enough avocado oil to cover them. Place the pan over medium-high heat.

Cook, stirring frequently, until the shallots are completely soft and just starting to turn golden, ~10-12 minutes.

Continue cooking, stirring constantly, until they turn a light golden brown, ~6-8 more minutes. They must be removed before they look fully done, as they will continue to brown in the hot oil.

Immediately strain the shallots through a fine-mesh strainer set over a heat-proof bowl. Reserve the shallot oil.

Spread the fried shallots onto the paper-towel-lined tray. Blot them dry and transfer them to a fresh paper towel, repeating until they are dry and crisp. Season them well with Kosher salt.

Make the Mushroom Sauce

Smash the mushrooms under a heavy pan to break them up, then give them a rough chop.

In a medium bowl, whisk together the soy sauce, lemon juice, chicken stock, and heavy cream.

In a 12-inch nonstick pan, add 1 tablespoon of the reserved shallot oil and 1 tablespoon of butter. Heat over high heat until the butter melts.

Add the mushrooms and cook, stirring occasionally, until their liquid evaporates, ~7-10 minutes.

Reduce the heat to medium-high and add the grated garlic. Cook, stirring constantly, until fragrant, ~30 seconds.

Add the flour and cook, whisking constantly, for ~1-2 minutes.

While whisking, pour in the stock and cream mixture. Bring it to a boil, then reduce the heat to a simmer and cook until it thickens, ~5 minutes. Season to taste with salt and pepper.

Blanch the Green Beans

Bring ~2 quarts of water and 2 tablespoons of Kosher salt to a boil in a large pot. Fill a large bowl with ice water.

Add the green beans to the boiling water and cook until tender but still bright green, ~5 minutes.

Drain the beans and immediately move them to the ice water bath to stop the cooking. Once chilled, drain them well.

Assemble and Bake

In a large bowl, combine the blanched green beans, the mushroom sauce, and 1/2 cup of the crispy fried shallots.

Transfer the mixture to a 9-inch round baking dish or pie plate.

Bake at 350F until bubbling, ~15-20 minutes.

Remove the casserole from the oven and top with more fried shallots before serving.