Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
10
Low
Nutrition per serving
Calories416.7 kcal (21%)
Total Fat34.6 g (49%)
Carbs22.1 g (8%)
Sugars6.5 g (7%)
Protein8.4 g (17%)
Sodium537.2 mg (27%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 lbgreen beans
trimmed and cut into 1 inch pieces
kosher salt
pepper
to taste
2 Tbspolive oil
3shallots
sliced
4garlic cloves
minced
8 ozshiitake mushrooms
stemmed and sliced
4 Tbspunsalted butter
plus more for buttering the dish
3 Tbspall purpose flour
2 cupsstock
thanksgiving, or chicken stock of choice, room temperature
½ cupgrated pecorino romano cheese
¼ cupheavy cream
chives
Sliced, for serving
fried shallots
Crispy, for topping
vegetable oil for frying
4shallots
thinly sliced, on a mandolin if you have it ) all layers separated
¼ cupall purpose flour
kosher salt
Instructions
Step 1
Preheat oven to 400ºF. Butter a 8x8 baking dish, or small baking dish of choice.
Step 2
Bring a large pot of water to a boil. Season the water with salt.
Step 3
Drop in green beans and boil until just tender, about 6-8 minutes. Transfer to an ice bath. Once cold, drain well and set aside.
Step 4
In a medium pot, add olive oil and heat until hot. Add in shallots and garlic, and cook until softened and starting to brown.
Step 5
Add in sliced mushrooms and cook until browned and tender. Add in butter and melt.
Step 6
Stir in flour and cook about 2 minutes more.
Step 7
Slowly whisk in stock. Bring to boil, stirring constantly, to prevent the bottom from scorching.
Step 8
Reduce to a simmer, and cook on low for 20 minutes, stirring frequently.
Step 9
Remove sauce from the heat and stir in the cheese to melt.
Step 10
Mix in cream and season with salt and pepper.
Step 11
Fold in drained green beans. Transfer to the buttered dish and bake for 20-30 minutes, uncovered until bubbling.
Step 12
Right before serving, top with crispy shallots and sliced chives.*
Crispy Shallots:
Step 13
Heat 2 inches of vegetable oil in a medium pot until just hot (about 300ºF). If you don't have a thermometer, you can sprinkle a little bit of flour in the oil to see if it sizzles.
Step 14
Add shallots to a small sieve and dust with flour. Shake off any excess.
Step 15
Transfer shallots to the oil and stir gently as they fry.
Step 16
When the shallots are one shade lighter than golden brown, remove them to a paper towel lined sheet tray. They will crisp up and brown more as they cool. Season with salt as soon as you remove them from the oil.
Step 17
These can be made 1 day ahead and stored at room temperature in an air tight container.
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