France - Haricots Verts Casserole

By Addylicious

Ingredients

• 2 1/2 lb. haricots verts or green beans, trimmed
• Kosher salt and freshly ground white pepper, to taste
• 2 cups canola oil
• 12 oz. white button mushrooms, sliced 1/4" thick
• 1 3/4 cups heavy cream
• 8 sprigs thyme
• 2 cloves garlic, smashed
• 1 1/2 tbsp. sherry vinegar
• 3 shallots, thinly sliced
• 1/2 cup flour

Details

Adapted from saveur.com

Preparation

Step 1

1. Cook haricots verts in an 8-qt. saucepan of boiling salted water until crisp-tender, 1–2 minutes. Drain and transfer to an ice bath until cold. Drain and pat dry using paper towels; transfer to a large bowl and set aside.

2. Add 3 tbsp. oil to pan; heat over medium-high. Cook mushrooms until browned, 8–10 minutes. Add cream, thyme, and garlic, and reduce heat to medium; cook, stirring occasionally, until cream is reduced by half, 8–10 minutes. Let cool slightly and discard thyme; transfer to a blender. Add vinegar, salt, and pepper; purée into a smooth sauce (consistency should be similar to thick pea soup; if necessary, add more cream). Transfer to bowl with haricots verts; toss to combine and spread into a 9" x 13" baking dish.

3. Heat oven to 400°. Wipe pan clean and add remaining oil; heat until a deep-fry thermometer reads 300°. Toss shallots in flour and, working in batches, fry until golden and crisp, 2–3 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt and arrange over casserole. Bake until golden brown and bubbly, about 25 minutes.