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Categories:Viewed: 43 - Published at: 7 years ago
Ingredients
- Ingredients
- 3 cups vegetable oil
- 6 shallots, cut into thin rounds, rings separated
- 1 1/2 cups all-purpose flour
- Coarse salt and ground pepper
- 2 pounds green beans, trimmed and halved
- 1/4 cup ( 1/2stick) unsalted butter
- 1 pound button mushrooms, trimmed and coarsely chopped
- 1 can (about 14.5 ounces) low-sodium chicken broth
- 1 cup whole milk
Method
- Directions
- Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside.
- In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry.
- In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper.
- Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.
- Per serving: 296 calories; 14.3 g fat (5.1 g saturated); 8.3 g protein; 36.6 g carb; 4.8 g fiber
