Serves 8 to 10
- 4 tablespoons unsalted butter
- 12 ounces mushrooms, (I use a combination of crimini, shitake and oysters) stems removed and chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups half and half
- 1 cup chicken or vegetable broth
- 1 teaspoon tamari or soy sauce
- 1/2 teaspoon freshly grated nutmeg
- 12 ounces of seasoned fried shallots
- 1 1/2 pounds fresh green beans, blanched and cooled
- ½ cup of freshly grated parmesan cheese
- 1 Tsp of smoked paprika
- Salt and pepper
- Cook the mushrooms. Melt the butter in a large, straight-sided skillet over medium-high heat. Add the mushrooms and cook until reduced by half, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Sprinkle the flour evenly over the mushroom mixture and stir to combine. Cook until the flour is no longer dry, 1 to 2 minutes. Add the half and half, chicken broth, tamari or soy sauce, nutmeg, salt and pepper, and bring to a simmer. Simmer until the sauce is thickened, 3 to 5 minutes.
- Remove the sauce from the heat, add the green beans and 1/2 of the fried shallots, and stir to combine. Transfer the green bean mixture to a 9×13-inch baking dish and spread into an even layer.
- Sprinkle with the parmesan cheese, smoked paprika and remaining shallots. Bake until golden and bubbling, 12 to 15 minutes.
- Let cool 5 minutes before serving. The sauce will thicken as it cools.
Make ahead: Assemble the casserole without the crispy shallots and store tightly wrapped in the refrigerator for up to 3 days. Remove from the refrigerator while the oven preheats. Top with the fried shallots and bake.
Storage: Store leftovers tightly wrapped in the refrigerator for up to 1 week.
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