A modern riff on a classic casserole. We’re using fresh green beans, making our cream of mushroom from scratch and frying up shallots instead of using those canned fried onions.
1 Tablespoon kosher salt
3 Pound Green Beans, trimmed
2 Tablespoon olive oil
2 Tablespoon unsalted butter
1/4 Cup shallot, minced
1/2 Pound Shitake or King Trumpet Mushrooms, Sliced
1 Pinch salt
3/4 Cup rice flour
1/2 Cup Sherry Cooking Wine
2 Cup chicken stock
1 Cup Parmigiano Reggiano, Grated
1 Cup Almonds, slivered
4 Cup canola or vegetable oil
8 Whole shallot, sliced into rings
1 Tablespoon kosher salt
3 Pound Green Beans, trimmed
2 Tablespoon olive oil
2 Tablespoon unsalted butter
1/4 Cup shallot, minced
1/2 Pound Shitake or King Trumpet Mushrooms, Sliced
1 Pinch salt
1/4 Cup rice flour
1/2 Cup Sherry Cooking Wine
2 Cup chicken stock
1 Cup Parmigiano Reggiano, Grated
1 Cup Almonds, slivered
4 Cup canola or vegetable oil
8 Whole shallot, sliced into rings
1/2 Cup rice flour