Green bean casserole with crispy shallots and brie

Sam Etheridge

Serves 4-6
For beans:

1 pound fresh green beans
1 cup heavy cream
1/4 cup dry white wine
1/2 chicken stock
1 pound portobello mushrooms, chopped
2 teaspoons flour
1 teaspoon butter
2 cloves garlic, chopped

For topping:

1/2 cup brie cheese, chopped
1 cup shallots, sliced
1 cup buttermilk
1 cup flour
3 cups frying oil
salt and pepper

Preheat oven to 400 degrees. Bring a pot of salted water to a boil. Set aside a bowl of ice water. Clean green beans. Add beans to boiling water and blanch 20 seconds, strain and add to ice bath. Let cool and drain. In a medium sauce pot, melt butter, add mushrooms and cook until soft. Stir in garlic and 2 teaspoons flour and cook one minute, stirring well. Add wine and reduce liquid by half. Add stock and cook until reduced by half. Add heavy cream and cook five minutes on low heat. Pour over green beans in a casserole dish. Bake 15 minutes. Top with brie. Bake until melted, then remove from oven. Meanwhile, bring oil to 350 degrees. Soak cut shallots in buttermilk, then drain. Toss in seasoned flour, shaking off excess and separating shallots as much as possible. Fry in small batches and drain on a paper towel. Once brie is melted, top the casserole with fried shallots.