Fresh Green Bean and Crispy Shallot Bake

1. Fry the Shallots

Combine the sliced shallots and canola oil in a wok or medium nonstick saucepan. Heat over medium-high heat, stirring occasionally, until the shallots are golden brown and crispy, about 20 minutes. Strain the shallots and transfer them to a rimmed baking sheet lined with paper towels to blot excess oil. Season them with kosher salt and let them cool completely.

2. Prepare the Mushrooms

Smash and chop the mushrooms into small pieces. This helps in releasing their moisture quickly during cooking, intensifying their flavor.

3. Mix the Liquids

In a 1-quart liquid measuring cup or medium bowl, combine the soy sauce, lemon juice, chicken stock, and heavy cream. This mixture will form the base of your sauce.

4. Cook the Mushrooms

In a 12-inch nonstick skillet, heat 2 tablespoons of the reserved shallot oil along with the butter over medium-high heat. Add the chopped mushrooms and cook them until they are well browned and have released their moisture, about 6 to 10 minutes. The mushrooms should sizzle, indicating that the liquid has evaporated and the flavor is concentrating.

5. Add Garlic and Flour

Stir in the minced garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring constantly, until the mixture turns a light golden blond color, about 1 to 2 minutes. This step ensures your roux is cooked and will thicken the sauce properly.

6. Incorporate the Liquid Mixture

Gradually whisk in the stock and cream mixture, bringing it to a boil. Reduce the heat and let it simmer until the sauce thickens to a consistency between pancake batter and heavy cream, about 5 minutes. Season with freshly ground black pepper to taste.

7. Blanch the Green Beans

Bring a large pot of salted water to a boil. Add the green beans and cook until they are bright green and tender-crisp, about 5 minutes. Drain them immediately and transfer to a bowl of ice water to stop the cooking process. Drain the beans again and pat them dry.

8. Combine and Bake

Preheat your oven to 375°F (190°C). In a large bowl, combine the blanched green beans with the mushroom sauce. Transfer the mixture to a 9x13-inch or 10x14-inch baking dish. Bake in the preheated oven until hot and bubbly, about 15 to 20 minutes. Top with the crispy fried shallots just before serving.