Ingredients
Crispy shallots
- 4 Shallots
- ⅓ cup Panko bread crumbs
- 10 oz Package Crimini mushrooms
- 1 Egg
- 3 cup Vegetables
Casserole
- 2 lbs Fresh Green Beans
- 10 oz Package Crimini mushrooms
- ½ Sweet Onion
- ¼ cup Butter
- 3 tbsp Flour
- 3 cloves Garlic
- ½ cup Dry white wine
- 1½ cup half and half
- 4 strips bacon crumbled
- ⅓ cup Grated Parmesan
- 2 tsp worcestershire
- 4 tsp Extra Hot Melinda's Hot Sauce
- salt
- black pepper
Instructions
For the shallots
- Thinly slice and coat in a large bowl with whisked egg.
- Coat in Panko bread crumbs white you heat your oil in a pan.
- Fry until golden brown and then strain onto a paper towel to blot excess oil.
Casserole
- Trim and rinse green beans while heating pot of water with a dash of salt.
- Once boiling, blanch the green beans for 4 minutes.
- Once green beans are strained, put them in a bowl of ice water to stop them from overcooking. They can cool down in this while you make your mushroom sauce.
Mushroom Sauce
- In a large skillet, melt the butter, mushrooms and onion and cook on medium-high heat for 10 minutes or until onions are slightly wilted.
- Add flour and garlic to coat mushroom and onion mixture, stir for 1 minute.
- Then, add in your white wine. Stir and reduce for a few minutes.
- Once wine is absorbed, turn down heat slightly and add your half and half.
- Bring to a simmer and stir until sauce thickens for 3-4 minutes.
- Take sauce off the heat and now add your Worcestershire, bacon, Melinda's extra hot, parmesan, salt and pepper.
- Mix well and season additionally to taste.
Final step
- Now fold in your green beans and mix until coated.
- Put the green bean mixture into a 2 1/2 quart lightly greased baking dish and sprinkle a little extra parmesan and crispy shallots on top.
- Bake at 350 for 25-30 minutes or until bubbly. Serve immediately.