12x8 baking dish
Green bean casserole:
- 2 pounds French green beans haricots verts, rinsed
- 2 teaspoons neutral oil
- 8 tablespoons butter divided
- 1 yellow onion peeled and sliced into half-moons
- 12 ounces mushrooms scrubbed and thinly sliced
- ⅓ cup sweet vermouth
- 2 tablespoons flour
- ½ cup vegetable stock or water
- 2 cups heavy cream or half-and-half
- ¾ teaspoon nutmeg more or less to taste depending on your preference
- ¼ teaspoon white pepper
- Salt to taste
- Butter or cooking spray
Crispy fried shallots:
- 10 shallots approximately 1 pound; peeled and thinly sliced in rings
- Neutral oil
- Flaky sea salt
Blanch the green beans:
Bring a large pot of water to a boil. Add 2 teaspoons of salt. Add the green beans and cook for 5 minutes until bright green. Drain and transfer to an ice bath to stop the cooking process. Once the green beans have cooled off, drain off the water and set the green beans in a paper towel-lined bowl to soak up any excess water.
Cook the mushrooms:
Heat 2 teaspoons of neutral oil in a wide pot over medium-high heat. Add the onion and cook, occasionally turning, for 5-7 minutes until it softens—season with salt.
Melt 4 tablespoons of butter into the onion. Once bubbly and melted, add the mushrooms and cook for 12–15 minutes. Allow the mushrooms to release their liquid and for the liquid to evaporate. Once the liquid has evaporated, the mushrooms will take on a deep, golden brown color. Don't rush the mushroom cooking process!
Pour the sweet vermouth into the pot of mushrooms and bring to a boil. Boil for 5–6 minutes until it is mostly reduced—season with salt and pepper. Transfer the mushrooms and onions to a bowl. Wipe out the pot.
Prepare the sauce:
Melt the remaining 4 tablespoons of butter in the pot. Once bubbly, add the flour and whisk to incorporate it into the butter. Continue stirring until the flour takes on a nutty aroma, about 2 minutes.
Whisking regularly, pour in the vegetable stock, and continue whisking until a slurry forms. Next, begin adding the heavy cream in half cup increments and whisking after each addition. Continue until all of the cream has been added, and the sauce is thick. Season with salt.
Simmer for 5–10 minutes over low heat until the sauce is thickened to your liking. Season it with salt, white pepper, and nutmeg.
Fold the cooked mushrooms and onions into the sauce and stir to coat. Turn off the heat and set it aside.
Sizzle the shallots:
Turn the heat to medium and cook, turning the shallots occasionally, for 6–8 minutes until they just begin to turn golden brown in places.
As the shallots continue to deepen in color, continue stirring more frequently, turning them often in the hot oil.
Continue for an additional 1–3 minutes or until all the shallots are deep golden brown. The precise timing will depend on the heat on your stovetop, so keep a close eye on the shallots and continue turning them until golden brown.
Once the shallots are golden brown, immediately use a slotted spoon to transfer the hot shallots to a paper towel-lined plate and sprinkle with salt. Allow the excess oil to cool slightly and then transfer it to a heat-proof jar. The oil will keep for several weeks in the refrigerator.
Calories: 246kcal | Carbohydrates: 15g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 52mg | Sodium: 134mg | Potassium: 479mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1347IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 2mg