The Ultimate Green Bean Casserole with Crispy Fried Shallots
We gave the classic green bean casserole a delicious makeover. Sautéed cremini mushrooms and blanched green beans are combined with a luscious sauce of chicken stock and cream. Then the dish is topped with homemade fried shallot rings and baked until bubbling. If you prefer to serve it in a casserole dish, you can transfer the cooked green bean mixture to a buttered 9-by-13 inch (23-by-33-cm) baking dish before topping it with the fried shallots and baking as directed.
Ingredients:
For the crispy fried shallots:
- Canola oil for frying, plus 1 Tbs.
- 1/2 cup (2 1/2 oz./75 g) all-purpose flour
- Kosher salt and freshly ground black pepper
- Pinch of cayenne pepper
- 6 large shallots, peeled and sliced into thin rings
For the green bean casserole:
- 1 Tbs. canola oil
- 2 Tbs. unsalted butter
- 1 lb. (500 g) cremini mushrooms, sliced
- 1/4 cup (2 1/2 oz./75 g) finely chopped shallots
- 1/4 cup (1 1/2 oz./45 g) all purpose flour
- 1 cup (8 fl. oz./250 ml) chicken stock
- 1 cup (8 fl. oz./250 ml) heavy cream
- 2 lb.(1 kg) green beans, trimmed and blanched
- Kosher salt and freshly ground black pepper
Directions:
Preheat an oven to 375°F (190°C).
To make the crispy fried shallots, in a 4-quart (4-1) saucepan over medium-high heat, pour in oil to a depth of 1 inch (2.5 cm) and heat to 350°F (180°C) on a deep-frying thermometer. Line a baking sheet with paper towels.
Put the flour in a small bowl and season with salt, black pepper and cayenne. Add the sliced shallots and toss to coat evenly. Working in batches, fry the shallots until golden brown and lightly crisped, 5 to 6 minutes. Transfer to the prepared baking sheet and lightly season with salt. Set aside.
To make the green bean casserole, in a large ovenproof sauté pan over medium-high heat, warm the oil and melt the butter. Add the mushrooms and cook, stirring occasionally, until well browned, 6 to 8 minutes. Reduce the heat to medium, add the chopped shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the flour and cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, slowly add the stock and then the cream. Bring to a simmer and cook, stirring occasionally, until thickened, 3 to 4 minutes. Add the green beans and season with salt and black pepper. Sprinkle the fried shallot rings on top.
Transfer to the oven and bake until the edges are bubbling and the top is browned, about 30 minutes. Let rest for 5 to 10 minutes before serving. Serves 8.
Williams Sonoma Test Kitchen
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