Steps: |
| -Preheat the oven to 375 degrees. |
| -Bring a gallon of water to boil in a large pot. Blanch the beans for approximately 4 minutes until soft, and then shock in ice water. |
| -Heat a deep-sided saute pan or saucepan to medium and add the butter. Just as the butter melts, add the onions and saute until soft. |
| -Add the mushrooms and cook for an additional 4 minutes until they are cooked down. |
| -Stir in the flour and cook while stirring for a minute (add another tablespoon of butter if necessary). |
| -Quickly whisk in the milk and keep stirring to smooth out the lumps. |
| -Add the remaining ingredients (except for the shallots, 3/4 cup of flour and canola oil), and whisk while bringing to a boil. |
| -Once the sauce comes to a boil, empty it into the casserole dish and mix it with the beans. Cover the pan and bake for 20 minutes at 375 degrees. |
| -Meanwhile, heat the canola oil in a small 1 quart saucepan to 350 degrees. |
| -If you do not have a thermometer, you can test the oil by dropping in one of your shallots. If it does not brown in 30 seconds, it is too cold. |
| -If it turns brown in 10 seconds, it is too hot. You will need to adjust the temperature of the burner to keep the oil at a constant temperature. |
| -Toss the shallots with flour and then place them in a mesh hand strainer to shake off the excess flour. |
| -Fry the shallots in 3 batches to not overcrowd the pan. Keep stirring them as you drop them in the oil to evenly brown; strain on paper towels. |
| -After the casserole has been in the oven for 20 minutes, add the fried shallots to the top and place back in the oven for 5 minutes. |
Pairs With: |
| Fennel Mashed Potatoes |
| Candied Sweet Potatoes with Bourbon Pecans |
| Potatoes Boulanger (BOO-lahn-zha) |
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