Prep 45 mins
Cook 53 mins
- 1 lb shallot, thinly sliced
- 1⁄3 cup flour
- 3 tablespoons flour
- vegetable oil (for frying)
- 2 1⁄2 lbs green beans
- 2 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 1⁄2 teaspoon paprika
- 1 pinch cayenne pepper
- 1 lb cremini mushroom, stems discarded,caps thinly sliced
- 2 cups chicken stock or 2 cups low-sodium chicken stock
- 1⁄2 cup creme fraiche
- 1 tablespoon fresh lemon juice
- On a large rimmed baking sheet, toss the shallots with 1/3 cup of the fluor; shake off any excess flour.
- In a large, deep skillet, heat 1 inch of oil until shimmering.
- Add the shallots in 2 batches and fry over moderate heat until very crisp, about 3 minutes.
- Using a slotted spoon, transfer to paper towels, then sprinkle with salt.
- In a large pot of boiling salted water, cook the beans until just tender, about 5 minutes.
- Drain and refresh under cold running water; drain and pat dry.
- Melt the butter in a large, enameled cast-iron casserole.
- Add the onion and cook over low heat, stirring occasionally, until softened, about 5 minutes.
- Add the paprika, cayenne and a large pinch of pepper; cook for 1 minute, stirring, Add the mushrooms, cover and cook over moderate heat until softened, about 5 minutes.
- Uncover and cook, stirring, until browned, about 5 minutes longer.
- Stir in the remaining 3 tablespoons of flour and gradually stir in the stock until smooth.
- Simmer the mushroom sauce over low heat, stirring, until thickened, about 5 minutes.
- Stir in the creme fraiche, lemon juice and beans.
- Cover and simmer, stirring occasionally, until the beans are heated through, about 5 minutes.
- Season with salt and pepper and transfer to a large glass or ceramic baking dish.
- Preheat the oven to 400.
- Cover the casserole with foil and bake until bubbling, about 20 minutes.
- Uncover, scatter the shallots on top and serve.
- Make Ahead: The assembled casserole can be refrigerated overnight.
- Let return to room temperature before baking.
- The fried shallots can be kept overnight in an airtight container.
- Recrisp in a 350 oven and let cool.
Great one! Whole family loved it.