Ingredients
Fried Shallots
- 1 lb Shallots
- 2 cups Avocado oil
Mushroom Sauce
- 1.5 lbs White mushrooms
- 3 tbs Soy sauce
- 2 teaspoon Lemon juice
- 2 cups Chicken stock
- 1 ½ cups Heavy cream
- 2 tablespoon Butter
- 2 cloves Garlic grated
- ¼ cup Flour
- Kosher salt and black pepper to taste
Green Beans
- 2 lbs Green beans trimmed, cut into 2-inch pieces
Method
Make Fried Shallots
- Heat avocado oil in a medium saucepan until shallots barely float in oil.
- Fry sliced shallots over medium-high, stirring frequently, about 12 minutes until soft and beginning to brown.
- Transfer shallots to a paper towel-lined rimmed baking sheet and blot with fresh towels repeatedly to remove excess oil. Season with kosher salt.
- Reserve shallot oil in an airtight jar for cooking.
Prepare Mushroom Sauce
- Smash mushrooms under a pan, then chop roughly.
- Heat 2 tablespoon reserved shallot oil and butter in a 12-inch nonstick skillet over high heat.
- Add mushrooms and cook, stirring, until liquid evaporates (~7–10 min).
- Add garlic; cook 30 seconds until fragrant.
- Stir in flour; cook 1–2 minutes until light golden.
- Whisk in soy sauce, lemon juice, chicken stock, and cream.
- Simmer until thickened (~5 min). Season with salt and pepper.
Cook Green Beans
- Bring a large pot of salted water to boil.
- Blanch green beans 5 minutes until bright and tender.
- Shock in ice water to stop cooking; drain well.
Assemble & Bake
- Combine green beans, mushroom sauce, and 1 cup fried shallots in a large bowl.
- Transfer to baking dish; bake at 350°F for 15–20 minutes until bubbly.
- Top with remaining fried shallots just before serving.
Tips and Tricks
- Don’t over-brown shallots or they’ll taste bitter. Remove when golden.
- Use the reserved shallot oil to boost mushroom flavor in the sauce.