Ingredients
Equipment
Method
- Prepare the crispy shallots: Toss the sliced shallots with 1 tablespoon of flour. Heat about 1 inch of vegetable oil in a skillet over medium-high heat until shimmering. Fry the shallots in batches until golden brown and crisp, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
- Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3-5 minutes until tender-crisp. Drain and immediately plunge into ice water to stop the cooking. Drain well and set aside.
- Sauté the mushrooms and aromatics: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until browned, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Deglaze and build the sauce: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1 minute. Add the vegetable broth and nutmeg. Bring to a simmer.
- Thicken the sauce: In a small bowl, whisk together the remaining 2 tablespoons of flour with the half and half until smooth. Gradually whisk this mixture into the simmering broth. Cook, stirring, until the sauce thickens, about 3-5 minutes.
- Combine and serve: Add the blanched green beans to the sauce and toss to coat. Cook for 2-3 minutes until heated through. Serve immediately, topped with the crispy fried shallots.
Notes
For a make-ahead option, blanch the green beans and prepare the crispy shallots a day in advance. Store them separately in airtight containers. Reheat the green beans with the sauce just before serving and top with the shallots.