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- 2 pounds green beans, trimmed and cut in 3-inch pieces
- 6 tablespoons unsalted butter (3/4 stick)
- 1 onion, diced
- 1 pound button mushrooms, cleaned and sliced
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 gratings of fresh nutmeg
- Canola oil, for frying
- 9 shallots, sliced crosswise in 1/4-inch rings
- 1/2 cup cornstarch, sifted
1. Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish; set aside.
2. Bring a large saucepan of salted water to boiling. Prepare and set aside a large bowl of ice water. Cook green beans in boiling water about 2 minutes, just until bright green; drain and place in ice water to cool rapidly. Drain thoroughly.
3. Meanwhile, in very large skillet, melt 2 Tbsp. of the butter over medium heat. Cook and stir onion in hot butter about 3 minutes, until soft and translucent. Add 1 Tbsp. butter; turn heat to medium-high. Saute mushrooms about 4 minutes, until golden. Transfer onions, mushrooms, and beans to a large bowl.
4. For sauce, in the same skillet, melt remaining 3 Tbsp. butter over medium heat; stir in flour. Stir constantly, about 2 minutes, until flour turns light brown. Slowly pour in the milk; cook and stir about 4 minutes, until thickened. Stir in salt, pepper, and nutmeg. Remove from heat; cool completely. Pour cooked sauce over bean mixture; stir to coat evenly. Spoon into prepared baking dish. Bak about 40 minutes, until sauce bubbles around edges.
5. Meanwhile, for topping, pour 3 to 4 inches of oil into a deep heavy saucepan. Heat oil 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 for 2 minutes (each batch), until golden and crisp. Remove with slotted spoon; drain on paper towels.
6. Remove casserole from oven, sprinkle with shallots. Bake 5 minutes more, until top is crisp and golden. Serve warm.
- Bake and refrigerate untopped green bean mixture 1 day ahead. Fry shallots up to 2 days ahead; store in airtight container at room temperature. Reheat green beans, covered, at 350 degrees F for 30 minutes, until heated through. Top with crispy shallots the last 5 minutes.
- Servings Per Recipe 8,
- cal. (kcal) 126,
- Fat, total (g) 8,
- chol. (mg) 13,
- sat. fat (g) 3,
- carb. (g) 12,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 3,
- pro. (g) 3,
- vit. A (IU) 583,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 200,
- Potassium (mg) 267,
- calcium (mg) 61,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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