MODERN GREEN BEAN CASSEROLE
START TO FINISH: 45 MINUTES SERVINGS: 10
WHAT YOU NEED: CRISPY SHALLOT TOPPING 5 shallots, very thinly sliced Canola or vegetable oil for frying Kosher salt to taste
GREEN BEAN CASSEROLE 2 pounds haricot verts, ends trimmed 2 tablespoons butter
1 pound mushrooms, wiped clean and roughly chopped (any kind of mushrooms, button, cremini, wild, whatever you like)
3 shallots, minced 3 tablespoons flour 2 cups chicken or vegetable broth 1 cup half-and-half Kosher salt and freshly ground pepper to taste Fresh parsley or chervil to garnish (optional)
WHAT YOU DO:
1. Heat the oven to 400 F. Butter a shallow 3-quart casserole. Bring a large pot of salted water to a boil.
2. Line a plate with paper towels. Place the five sliced shallots in a small saucepan and pour in canola or vegetable oil to cover. Place the pan on the stove, turn the heat to medium and allow the shallots to cook, stirring occasionally until they turn medium brown. Drain them in a fine-mesh sieve, reserving the oil for another use, then turn the shallots onto the paper-plate lined plate and blot with another paper towel. Sprinkle with salt.
3. Fill a large bowl with water and some ice. Plunge the haricot verts into the pot of boiling water, and cook for about 5 minutes, just until crisp-tender. Drain and plunge the partially cooked green beans into the ice water to stop the cooking. Drain.
4. Melt the butter in large skillet. Saute the mushrooms until they’re browned and any liquid they have released has evaporated, about 6 minutes. Add the three chopped shallots and saute for another 2 minutes until the shallots are slightly softened. Sprinkle the flour over them, and continue to saute for another 2 minutes, until the flour coats the mushrooms well and turns golden. Slowly pour in the broth while stirring. Stir in the half-andhalf, and continue to cook, stirring frequently, until the liquid thickens. Add the partially cooked green beans. Turn into the prepared casserole. Bake until hot and bubbly, about 15 minutes. Sprinkle the crispy sliced shallots over the casserole and bake for 5 more minutes until shallots are hot and recrisped. Serve hot.