1poundmushrooms(wiped clean and roughly chopped; any kind of mushrooms, button, cremini, wild, whatever you like)
3shallots(minced)
3tablespoonsflour
2cupschicken or vegetable broth
1cuphalf-and-half
Kosher salt and freshly ground pepper(to taste)
Fresh parsley or chervil(to garnish, optional)
Instructions
Preheat the oven to 400 F. Butter a shallow 3-quart casserole. Bring a large pot of salted water to a boil.
Line a plate with paper towels. Place the sliced shallots in a small saucepan and pour in canola or vegetable oil to cover. Place the pan on the stove, turn the heat to medium, and allow the shallots to cook, with the heat barely at a simmer, stirring occasionally until they turn medium brown, about 5 minutes. Drain them in a fine-mesh sieve, reserving the oil for another use, then turn the shallots onto the paper-plate lined plate and blot with another paper towel. Sprinkle with salt
Fill a large bowl with water and some ice. Plunge the haricot verts into the pot of boiling water, and cook for about 5 minutes, just until crisp-tender. Drain and plunge the partially cooked green beans into the ice water to stop the cooking. Drain.
Melt the butter in a large skillet. Sauté the mushrooms until browned, and any liquid they have released has evaporated, about 6 minutes. Add the chopped shallots and sauté for another 2 minutes until the shallots are slightly softened. Sprinkle over the flour, and continue to sauté for another 2 minutes until the flour coats the mushrooms well and turns golden. Slowly pour in the broth while stirring. Stir in the half-and-half, and continue to cook, stirring frequently, until the liquid thickens.
Add the partially cooked green beans. Turn into the prepared casserole. Bake until hot and bubbly, about 15 minutes. Sprinkle over the crispy sliced shallots and bake for 2 to 3 more minutes until shallots are hot and re-crisped. Serve hot, with the parsley or chervil if desired.
Notes
You can pinch off the ends of the haricots verts or green beans with your fingers or slice them off with a knife. This is a great task to delegate to a kitchen helper who doesn’t want to take on a more challenging task — also great for the kids!
Thin haricot verts will take less time to blanch, about 4 minutes. Thicker green beans will take longer, about 7 minutes.
When mushrooms are sautéed, they often release water. The key to nicely caramelized mushrooms is to allow any water that is released to fully evaporate and then to cook the mushrooms further until they have browned.
Toasting the flour in the hot skillet before you add the liquid takes the “raw flavor” out of the flour. Then, the flour will thicken the sauce once the liquid is added.
In this contemporary casserole, a combination of broth and some sort of milk or cream (your choice) create the sauce, so it is light and just a bit creamy. The sauce will bind the casserole together and give it body.
Leftovers and StorageLeftovers can be stored in the fridge for up to 5 days. Reheat in a 350 oven, covered with foil, until hot throughout, about 15 minutes, or rewarm in the microwave.