Makes 6 servings
1-1/2 pounds Fresh french-cut green beans, ends trimmed
1 cup Shallots, thinly sliced
3 Tbsp gfGoodies Breading and Batter Mix, divided
8 ounces Mushrooms (shitake and baby bella or mixed), sliced
2 Tbsp Butter
2 cloves Garlic, minced
1/4 tsp Nutmeg, freshly grated nutmeg
1/4 cup Dry white wine
1 cup Chicken or vegetable broth
1 cup Half and half
vegetable oil for frying
Preheat oven to 375 degrees.
1.) Wash and trim green beans. Blanch in boiling, well-salted water. Immediately transfer to ice water bath and set aside.
2.) Heat 1 to 2 inches of vegetable oil in a deep, medium skillet. Pat shallots dry, then toss with 1 tablespoon of Breading and Batter. Season with salt and pepper. Fry shallots in oil (in batches) until golden brown, then transfer to a plate to drain on a paper towel.
3.) Melt butter over medium heat in a medium pan or cast iron skillet. Add mushrooms and saute until mushrooms are golden brown. Add garlic and nutmeg and cook for another minute or two. Add 2 tablespoons of Breading and Batter and cook for 1 minute.
4.) Slowly add white wine, cook for a minute and stirring to break up any flour lumps. Slowly add vegetable broth and bring to a boil. Boil the mixture for another 2 minutes, then turn the heat down to medium-low. Add half & half and cook, stirring, until mixture begins to thicken. Take off heat.
5.) Add green beans to mushroom mixture. Add 1/4 cup of the fried shallots. Mix to combine and season to taste with salt and pepper.
6.) Transfer green bean casserole to a 9×9 baking dish or bake in cast iron skillet. Sprinkle remaining shallots on top or around edges of casserole.
7.) Bake for 20 minutes until green beans are warmed and mixture is a little bubbly.