- 2 lbs fresh green beans, trimmed and in 3" pieces
- 6 Tablespoons unsalted butter
- 1 onion, diced
- 1 lb button mushrooms, cleaned and sliced
- 1/4 Cup all-purpose flour
- 2 1/2 Cups milk
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 gratings fresh nutmeg
- Canola oil for frying
- 9 shallots, sliced crosswise in 1/4" rings
- 1/2 Cup cornstarch, sifted
1. Preheat oven to 350. Lightly grease a 2 quart baking dish.
2. Bring large saucepan of salted water to a boil. Prepare and set aside a large bowl of ice water. Cook green beans in boiling water for about 2 minutes, until bright green; drain and place in ice bath to cool. Drain thoroughly.
3. Meanwhile, in a very large skillet melt 2 Tablespoons of the butter over medium heat. Cook and stir onion in hot butter about 3 minutes until soft and translucent. Add 1 Tablespoon butter; turn heat to medium-high. Add mushrooms and saute about 4 minutes, until golden. Transfer onions, mushrooms and green beans to a large bowl.
4. For sauce, in the same skillet, melt the remaining butter over medium heat; add flour. Stir constantly, about 2 minutes, until flour turns light brown. Slowly pour in milk; cook and stir about 4 minutes, until thickened. Stir in salt, pepper, and nutmeg. Remove from heat; cool completely. Pour cooled sauce over bean mixture; stir to coat evenly. Spoon into prepared baking dish. Bake about 40 minutes, until sauce bubbles around edges.
5. Meanwhile, for topping, pour 3-4 " of oil into deep saucepan. Heat over medium-high heat until sizzling. Working in batches, separate shallots into rings; toss with cornstarch to coat, shaking off excess. Carefully add to hot oil. Fry 2 minutes, until golden and crisp. Remove with slotted spoon; drain on paper towels.
6. Remove casserole dish form oven, sprinkle with shallots. Bake 5 minutes more, until top is crisp and golden. Serve warm. Makes 8 servings.