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Categories:Viewed: 107 - Published at: 9 years ago
Ingredients
- Bechamel Sauce (warmed)
- 1 1/2 pounds fresh green beans, ends trimmed, cut into 2-inch pieces (about 4 cups)
- 1/4 cup olive oil
- 1/2 pound fresh cremini mushrooms, thinly sliced (about 2 cups)
- 2 cloves garlic, minced
- 2 teaspoons minced thyme leaves
- 5 medium shallots, sliced (about 1 1/3 cups)
- 3/4 cup flour for dusting shallots
- 2 cups vegetable oil for frying
Method
- 1. Heat oven to 400°F. Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, about 6 minutes; drain in a colander and rinse under cold water until cold. Set aside.
- 2. Heat olive oil in a large frying pan over medium-high heat. When oil is hot and shimmering, add mushrooms and season with salt and freshly ground black pepper. Saute, stirring occasionally, until mushrooms are brown on edges, about 4 minutes. Add garlic and cook 1 minute more.
- 3. Combine green beans, mushroom mixture, bechamel sauce, and thyme in a large bowl and mix thoroughly. Taste and adjust seasoning if necessary. Transfer into a 2-1/2-quart baking dish and set aside.
- 4. Dust sliced shallots in flour and shake off excess. Set aside.
- 5. Pour vegetable oil into a large 10-inch frying pan (should be 1 inch deep). Heat over medium-high heat to 350°F, about 4 minutes.
- 6. Fry shallots in batches, until light golden brown on edges, about 2 minutes. Remove to a paper-towel-lined plate and season with salt and freshly ground black pepper.
- 7. Top casserole with fried shallots and bake in oven until shallots are golden and crispy and casserole is bubbly and heated through, about 12 to 15 minutes.
