Directions
- 1Place the skillet over medium heat.
- 2Add butter to the skillet.
- 3Add mushrooms to the skillet.
- 4Season with kosher salt.
- 5Season with pepper.
- 6Add crushed thyme.
- 7Sauté until tender, about 5 to 6 minutes.
- 8Add minced garlic.
- 9Sauté until you can smell it, about a minute.
- 10Add all-purpose flour.
- 11Coat the mushrooms with flour.
- 12Add Madeira.
- 13Deglaze the pan.
- 14Add chicken stock.
- 15Add cold milk.
- 16Season in layers with kosher salt.
- 17Season with pepper.
- 18Bring to a bubble over medium heat.
- 19Reduce to simmer.
- 20Cook out the raw flour flavor for about 5 to 7 minutes.
- 21Add blanched green beans.
- 22Transfer the mixture to a casserole dish.
- 23Bake in the oven at 375 degrees Fahrenheit until hot and bubbly, about 25 minutes.
- 24Fry the crispy shallots.
- 25Remove the crispy shallots and season with salt.
- 26Take the casserole out of the oven.
- 27Top the casserole with crispy shallots.
Ingredients
- 6 tablespoons unsalted butter
- 12 ounces mushrooms
- kosher salt
- pepper
- 1.5 tablespoons crushed thyme
- 5 cloves minced garlic
- 0.25 cup all-purpose flour
- 0.5 cup Madeira
- 0.5 cup chicken stock
- 1.5 cups cold milk
- 1.5 pounds blanched green beans
- crispy shallots
Equipment
12 inch skilletovencasserole dish
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