Ingredients
- For the Crispy Shallot or Onion Topping:
- 2 cups shallots (or onion, thinly sliced)
- 3 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 1 teaspoon vegetable oil
For the Casserole:
- 3 teaspoons kosher salt (divided, plus more as needed)
- 1 1/2 pounds green beans (trimmed, cut into 1-inch lengths)
- 4 tablespoons unsalted butter
- 1 pound mushrooms (cleaned, sliced)
- 1/2 teaspoon black pepper
- Dash nutmeg (fresh grated)
- 4 tablespoons all-purpose flour
- 3/4 cup chicken stock (low sodium or unsalted)
- 1 cup light cream (or half-and-half)
How to make:
- Gather the ingredients and preheat the oven to 375 F.
- In a bowl, combine the sliced shallots with 3 tablespoons of flour and 3/4 teaspoon of kosher salt. Toss to combine.
- Oil a large baking sheet with the 1 teaspoon of vegetable oil. Spread the floured shallots out on the pan in a single layer. Bake the shallots for about 35 minutes, turning every 5 minutes.
- Remove the browned shallots from the oven and set aside.
- While the shallots are baking, cook the green beans. Bring about 2 quarts of water and 2 teaspoons of salt to a boil. Add the green beans and cook for about 7 to 8 minutes, or until tender. Drain well.
- Melt the butter in a large skillet over medium heat. Add the mushrooms, remaining 1 teaspoon of kosher salt, black pepper, and nutmeg; sauté for 3 minutes. Sprinkle 4 tablespoons of flour over the mushrooms and stir to combine. Continue to cook, constantly stirring, for 2 minutes.
- Gradually add the chicken stock and cream to the mushrooms while stirring constantly. Continue to cook until the sauce is thickened.
- In a large bowl, combine the green beans with the mushroom sauce and about 1/2 cup of the baked shallots. Stir to blend the ingredients.
- Turn the green bean mixture into a lightly greased casserole and sprinkle with the remaining crispy baked shallots.
- Bake the casserole in the preheated oven for 20 minutes, or until the filling is hot and bubbling.
