Green Bean Casserole with Fried Shallots

09 October 2013

Serves 4

For the Fried Shallots


1 Cup very thinly sliced shallots (use a mandolin if possible for
size and consistency)
1 1/2 Cups vegetable or peanut oil
1/4 Teaspoon kosher salt

Line a plate with paper towels. Combine shallots and oil in a small sauce pan over high heat. Heat shallots until light brown and beginning to crisp. When shallots are just becoming golden brown, remove with a slotted spoon or mesh strainer. Drain crispy shallots on paper towels, and season with salt.

For the Green Bean Casserole

2 Tablespoons butter
1 Tablespoon minced shallot
8 Ounces chopped mushrooms
3 Tablespoons all-purpose flour
1 Cup milk
1/2 Cup cream
1 Teaspoon chopped fresh thyme
1 Teaspoon kosher salt
1/4 Teaspoon cracked black pepper
Dash of cayenne pepper
Dash of fresh grated nutmeg
1.5 pounds green beans cut to 1" lengths (about 4 cups)
2 Tablespoons olive oil

Heat butter in a large sauté pan over medium high heat. Add shallot, and sauté until translucent. Add mushrooms and cook until browned. Add salt, pepper, thyme, and flour and continue to sauté for two more minutes. Slowly add milk and cream, stirring constantly to prevent clumping, until thick and bubbly. Finish with cayenne and nutmeg, and set aside on very low flame. Toss green beans with oil, place on baking sheet, and broil for about 8 minutes, or until they start to "whistle" and just turning brown. Toss beans with mushroom mixture, place in baking dish, and top with crispy shallots. Bake at 350º for 30 minutes until bubbling and hot through.