Green bean casserole with fried shallots

Set one pot of water to boil for the beans and heat about a quart of canola oil in a Dutch oven.

Cut the trimmed green beans into one to one and a half inch pieces, roughly the length of canned beans, so the casserole stays spoonable.

Salt the boiling water with two strong grips, add the beans and boil about five minutes, tasting for soft but not mushy, erring on the tender side; scoop them into a medium bowl with no ice bath.

Slice the shallots into about one eighth inch rings and separate them into individual rings, about 250 grams' worth.

Combine the flour, cornstarch, salt, baking powder, black pepper and paprika in a bowl, add the shallots and toss to coat.

Sift the shallots out of the flour, top them with the buttermilk and stir to coat, then lift them back into the seasoned flour with a slotted spoon and toss to coat evenly.

At 350F, lower the dredged shallots into the oil with a spider, then poke and prod to loosen them so they do not stick.

Fry about five minutes at 350F until medium gold, crispy and brittle, then drain on a paper towel lined sheet tray. Store-bought fried onions work as a shortcut.

Melt the stick of butter in a medium pot over medium heat, then add the diced mushrooms, minced garlic and salt.

Once the mushrooms release their liquid, simmer it down about five minutes until dry and starting to fry and the butter is visible again.

Add the chopped thyme, stir to bloom it and fry another minute.

Stir in the flour and cook about one minute to lose the raw edge, scraping up the browned bits, until the roux goes from white to light blonde.

Add the chicken broth and heavy cream, stir into the roux, bring to a simmer and cook two to three minutes more until it is about the texture of canned cream of mushroom soup, thinning with more stock if it gets too thick.

Off the heat stir in the cooked green beans, the Parmesan and the black pepper, thinning with another splash of stock if needed.

Spread into a nine by 13 cake pan, top with the fried shallots and roast at 375F for about 18 to 20 minutes, to brown the top and caramelize the bottom and edges.