The Ultimate Green Bean Casserole with Crispy Fried Shallots

Categories: Thanksgiving, Veggie Side Dish

Ingredients

• Unsalted butter for baking dish, plus 2 tablespoons
• Canola oil for frying, plus 1 tablespoon
• 3/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper to taste
• Cayenne pepper to taste
• 6 large shallots, peeled and slice into thin rings
• 1 pound cremini mushrooms, sliced
• 1/4 cup finely chopped shallots
• 1 cup chicken stock
• 1 cup heavy cream
• 2 pounds green beans, trimmed, halved, and blanched

Directions

1. eheat oven to 375. Butter a 13×9″ baking dish.

2. In a 4-qt. saucepan over medium-high heat, pour in oil to a depth of 1": heat to 350 on deep frying thermometer. Line baking sheet with paper towels.

3. Put 1/2 cup flour in a small bowl; season with salt, black pepper, and cayenne. Add sliced shallots; toss to coat evenly. Fry shallots in batches until golden brown and lightly crisped, 5-6 minutes. Transfer to a prepared baking sheet; lightly season with salt.

4. In a large saute pan over medium-high heat, warm 1 tablespoon oil and melt 2 tablespoons butter. Add mushrooms; cook, stirring occasionally, until well-browned, 6-8 minutes. Reduce heat to medium; add chopped shallots. Cook, stirring occasionally, until softened, 2-3 minutes. Add 1/4 cup flour; cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, slowly add stock and then cream. Bring to a simmer; cook, stirring occasionally, until thickened, 3-4 minutes. Add green beans; season with salt and pepper. Transfer to prepared baking dish; sprinkle fried shallot rings on top.

5. ke until edges are bubbling and top is browned, about 30 minutes. Let rest 5-10 minutes before serving. Serves 8.

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