Ingredients (4-6 servings)
16 oz fresh green beans (or frozen.. but please not canned) ends trimmed
Mushroom Cream Sauce
4 oz crimini mushrooms, sliced
6 oz shiitake mushrooms, sliced
1 1/2 c. vegetable stock
1/4 c. white wine
1/4 c. flour
1/2 onion, minced
6 cloves garlic, minced
1 Tbsp bacon fat
1 Tbsp olive oil
1/2-3/4 c. almond milk
3 sprigs of thyme
3 shakes red pepper flakes
1/2 tsp sea salt
1/4 + 1/8 tsp freshly ground black pepper
1/8 tsp freshly grated nutmeg
1/4 c. flour
1/2 c. panko bread crumbs
3 tsp olive oil
a pinch of salt
freshly ground pepper to taste (a little or a lot depending on how much pepper you like)
1-3 c. sunflower oil for frying
2 large shallots, sliced
1/4 -1/2 c. flour for tossing
In a large pot bring water to a boil to blanch the green beans in boiling salted water for 2-3 minutes, remove the beans with a slotted spoon
place in a boil of ice water to stop the cooking and keep that vibrant green color (for frozen, simply defrost).
In a small bowl combine the ingredients for the topping, place in the fridge until ready to bake.
In the large saucepan melt the bacon fat in the oil over medium heat with the spices and thyme for about 2 minutes.
Add the onion/garlic minced mixture, sear for about 5 minutes over medium high heat, then add the mushrooms and saute over medium heat for another 3-5 minutes until somewhat browned.
Add the flour to the pan, cook about 5 minutes to get rid of the raw flavor and coat the vegetables. Deglaze the pan with the wine, cook for about 1-2 minutes,
use a wooden spoon to scrap all the browned bits off the bottom of the pan, and stir to incorporate. Add the vegetable stock and cook over medium heat for
about 5-7 minutes add the salt and pepper, then add the almond milk and nutmeg, stir well then turn down low until ready to use.
Place the beans in a baking dish. Pour the sauce over the beans and top with the topping. Bake for about 30 minutes, until golden brown and bubbly.
While the casserole is baking, heat the oil in a pan, toss the sliced shallots in flour and fry in the oil, tossing halfway through, for about 1-3 minutes, until golden brown.
Remove from oil with a slotted spoon and place on a paper toweled lined plate.
Remove from oven and add crunchy shallots.