Ingredients
- 2 pounds string beans (or haricots verts)
- 4 tablespoons olive oil
- 1 pound shiitake mushrooms (stemmed, cleaned and roughly chopped)
- 1 yellow onion, roughly chopped (large onion)
- 6 cloves garlic, roughly chopped
- 20 sprigs thyme (a small handful. Remove leaves from sprigs and dispose stems)
- 1/4 cup white wine
- 1 cup cream
- 1 cup chicken stock (divided, salt and pepper to taste)
- 2 tablespoons onion powder
- 2 teaspoons garlic powder
- 1 cup oil (canola oil or corn, vegetable or other oil of choice)
- 10-12 shallots or equivalent red onion, sliced thinly (slices separated from one another)
- 1 1/2 tablespoons all-purpose flour (heaping tablespoon)
- 1 teaspoon brown sugar
- Kosher or Sea salt, to taste
- Freshly ground black pepper, to taste
How to Make
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Step 1: Bring a medium-large pot of generously salted water to boil. Blanch the string beans until just soft, about 3–4 minutes, and drain in a colander. Set aside.
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Step 2: Preheat oven to 325°.
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Step 3: In a large sauté pan, heat the olive oil over medium-high. Add the onion, garlic and thyme leaves and sweat until soft, about 5 minutes.
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Step 4: Add the mushrooms and cook until they begin to break down, another 3–5 minutes.
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Step 5: Add the wine, cream and 1/2 cup of the chicken stock, onion powder, garlic powder. Cook another 3–5 minutes, then transfer to a blender and purée.
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Step 6: Transfer back into pan, add the rest of the chicken stock and combine, reserving over low heat until ready to use. Taste for seasoning and correct, if necessary, with salt and black pepper.
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Step 7: Arrange the string beans in a roughly 9- by 13-inch casserole. Pour in the mushroom mixture. Toss to combine well. Set aside.
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Step 8: Clean out the sauté pan used for the mushroom mixture. Add the canola oil (or other oil of choice) and heat over medium-high.
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Step 9: On a large plate, coat the shallots in the flour and brown sugar and season generously with salt. Throw a tester in the oil—the oil is ready for frying when a shallot sizzles. In 2 batches, fry until golden-brown, about 5–7 minutes.
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Step 10: Remove to a paper-towel-lined plate to cool. When cool enough to handle, arrange over the top of the casserole and bake for 10 minutes.
We hope you enjoy this recipe!
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