Crispy fried shallotsfor topping (see method below)
Crispy Shallots:
Vegetable oilfor frying
4shallotsthinly sliced (on a mandolin if you have it!), all layers separated
¼cupall purpose flour
Kosher salt
Instructions
Preheat oven to 400ºF. Butter a 8x8 baking dish, or small baking dish of choice.
Bring a large pot of water to a boil. Season the water with salt.
Drop in green beans and boil until just tender, about 6-8 minutes. Transfer to an ice bath. Once cold, drain well and set aside.
In a medium pot, add olive oil and heat until hot. Add in shallots and garlic, and cook until softened and starting to brown.
Add in sliced mushrooms and cook until browned and tender. Add in butter and melt.
Stir in flour and cook about 2 minutes more.
Slowly whisk in stock. Bring to boil, stirring constantly, to prevent the bottom from scorching.
Reduce to a simmer, and cook on low for 20 minutes, stirring frequently.
Remove sauce from the heat and stir in the cheese to melt.
Mix in cream and season with salt and pepper.
Fold in drained green beans. Transfer to the buttered dish and bake for 20-30 minutes, uncovered until bubbling.
Right before serving, top with crispy shallots and sliced chives.*
Crispy Shallots:
Heat 2 inches of vegetable oil in a medium pot until just hot (about 300ºF). If you don't have a thermometer, you can sprinkle a little bit of flour in the oil to see if it sizzles.
Add shallots to a small sieve and dust with flour. Shake off any excess.
Transfer shallots to the oil and stir gently as they fry.
When the shallots are one shade lighter than golden brown, remove them to a paper towel lined sheet tray. They will crisp up and brown more as they cool. Season with salt as soon as you remove them from the oil.
These can be made 1 day ahead and stored at room temperature in an air tight container.
Notes
*Don’t add the shallots too far ahead of serving as they can get soggy, and thats sad!**This recipe is intended to be saucy! It will also thicken more as it sits!