Ingredients

Method

1. 1

   Bring a large pot of water to a boil. Add a generous amount of salt.

2. 2

   Blanch the green beans in the boiling water for approximately 2-3 minutes until they turn bright green.

3. 3

   Prepare an ice bath by placing ice cubes in a large bowl and filling it with cold water.

4. 4

   Using tongs, immediately transfer the blanched green beans from the boiling water to the ice bath to stop the cooking process.

5. 5

   Mince the garlic and chop the fresh thyme.

6. 6

   In a large skillet over medium-high heat, melt the butter. Add the sliced mushrooms, minced garlic, and chopped thyme.

7. 7

   Season the mushroom mixture generously with Dan-O's Original Seasoning. Sauté until the mushrooms are cooked down.

8. 8

   Sprinkle the flour over the mushroom mixture and stir to combine, cooking for about a minute to create a roux.

9. 9

   Pour in the chicken broth and Madeira wine, stirring to incorporate and thicken the sauce.

10. 10

    Reduce the heat and stir in the heavy cream until the sauce is smooth and creamy.

11. 11

    Add the blanched green beans to the cream sauce and toss to coat everything evenly.

12. 12

    Transfer the green bean mixture to a baking dish and spread evenly.

13. 13

    Bake in a preheated oven at 375°F for 15 minutes.

14. 14

    While the casserole bakes, prepare the crispy shallots. Thinly slice the shallots into rings.

15. 15

    Heat vegetable oil in a pan. Carefully add the shallot rings to the hot oil and fry until golden brown and crispy.

16. 16

    Remove the crispy shallots from the oil with a spider strainer and place them on a paper towel to drain.

17. 17

    After 15 minutes, remove the casserole from the oven. Top evenly with the crispy fried shallots.

18. 18

    Return the casserole to the oven and bake for another 5 minutes.

19. 19

    Let it cool slightly before serving.