- Prep time
- 1 hour
- Cook time
- 30 minutes
- 8-10 servings
Up the ante on this family favorite with fresh green beans, crispy, double-fried shallots and a flavorful, homemade mushroom sauce.
- 4 cups vegetable oil
- 6 large shallots, sliced thin on a mandolin
- 2 cups water
- ½ ounce dried porcini mushrooms
- 2 pounds fresh green beans, trimmed and halved
- 2 tablespoons vegetable oil
- 1 pound white button mushrooms, trimmed and cut into ½-inch slices
- 1 small onion, diced
- 2 cloves garlic, minced
- ¼ cup butter
- ¼ cup flour
- 1 cup milk
- ½ cup heavy cream
- ¼ teaspoon nutmeg
- Salt and pepper, to taste
Heat oil over medium-low heat in a medium saucepan to 275°F. Add shallots and cook gently, stirring occasionally until shallots begin to bubble. When bubbles subside, use a slotted spoon to remove shallots from oil and transfer to a sheet pan.
Increase heat to high. When the oil reaches 375°F, add shallots in small batches and fry just until browned, about 5 seconds. (Watch carefully so the shallots don't burn.) Blot shallots on paper towels and sprinkle lightly with salt.
In a small pot, bring water to a boil then remove from heat, add dried porcini and allow to steep 30 minutes to create a mushroom broth.
To prepare green beans, cook in a large pot of salted boiling water for 6-8 minutes. Drain and shock in cold ice water, then pat dry.
In a sauté pan over medium-high heat, add enough oil to coat pan. When oil is smoking, add fresh mushrooms in a single layer and sprinkle with salt (cook in batches if needed). Allow mushrooms to brown without moving them for 1-2 minutes before flipping. Once mushrooms are cooked, remove from pan and set aside.
In the same pan, add oil to coat, then sauté onion and garlic until translucent, remove from pan and set aside.
Add butter to that same pan. When melted, add flour and cook for 2 minutes. Whisking constantly, gradually add 1½ cups mushroom broth and milk, scraping off all the browned bits from the bottom of the pan. Allow to thicken, then add cream, nutmeg and sautéed mushrooms and onions. Season with salt and pepper.
Preheat oven to 350°F.
Add green beans to the mushroom sauce and toss to coat. Mix in ⅓ of the fried shallots. Transfer mixture to a 9 x 13-inch baking dish and bake until bubbling around edges, 20-30 minutes.
Serve topped with remaining fried shallots.
If preparing shallots ahead of time, store in an airtight container at room temperature with a layer of paper towels underneath. Store pre-blanched green beans in a zip-top plastic bag in the refrigerator.