Homemade Green Beans with Fried Shallots

In a gallon-sized zip-top bag, mix together flour, garlic powder, onion powder, cayenne, salt and black pepper. Add sliced shallots, close the bag and shake until the shallots are evenly coated.

Pour canola oil into medium saucepan, 1-inch depth, and place over medium-high heat. Heat to 325°F, using a deep-frying thermometer. Fry shallots in batches until golden brown and lightly crispy. Make sure not to let them get too dark. This should take about 3-5 minutes per batch.

Transfer to a paper towel-lined baking sheet. Sprinkle lightly with kosher salt and set aside. (This could be prepared a day early and stored in a covered container.)

For the green beans and homemade sauce: Preheat oven to 375° F. Bring a large pot of salted water to a boil and add green beans. Cook beans for 2-3 minutes, until bright green in color and tender crisp. Drain beans and pour into a large bowl of ice water to stop from cooking. Drain again and set aside. In an extra-large skillet with tall sides, over medium to medium-high heat, add 2 tablespoons of the butter and melt. Once butter is melted, add the mushrooms and stir to incorporate. Cook, stirring regularly, until mushrooms are softened. Add shallots, garlic, rosemary, and thyme, stirring to incorporate. Cook for another 2–3 minutes, until garlic is fragrant.

Now slide everything in the skillet to one side. Add remaining 4 tablespoons of butter to other side of skillet. When the butter is melted, sprinkle the flour over the butter, whisking all the while. Draw in as much liquid as you can, into the flour. The mixture will be very thick. Let it cook for one minute, until slightly browned and fragrant. Slowly whisk in chicken stock until flour mixture is smooth. Then whisk in the milk. Now bring the entire contents of the skillet together, scraping the bottom of the skillet and folding to incorporate. Turn heat up to medium-high and cook until thickened and bubbly, about 4-5 minutes, stirring periodically.

Remove skillet from heat. Stir in soy sauce and Worcestershire sauce. Then sprinkle Parmesan over the top and stir to combine. Add more salt and pepper, if desired. Fold in blanched green beans. Transfer mixture to a baking dish and place in oven to bake for 30 minutes. Remove casserole from oven and arrange fried shallots over the top. Place in oven and bake for another 5 to 10 minutes, or until edges of casserole are bubbling and the top is golden. Remove from oven and let rest for a few minutes before serving.