Here's what you need: Serves 6-8
1.5 lbs green beans, washed, trimmed, french cut
8oz fresh oyster mushrooms
1 large shallot, minced
2T AP flour
1/2 cup sherry wine
1c milk (preferably whole)
1 egg yolk
1t thyme, washed, stemmed, minced
For cripsy shallots:
1/2c cup AP flour
1/4t black pepper
6 large shallots, thinly sliced
Procedure for shallots:
Preheat oven to 400 degrees. Combine dry ingredients. Add shallots to evenly coat the shallots. Let rest for 5 minutes to help absorb some flour mixture. Spray cookie sheet liberally. Remove shallots from flour and add to cookie sheet. Lightly spray shallots with pan spray and "oven fry" for 4 minutes. Shallots should be golden brown.
Procedure for casserole:
Drop oven to 300 degrees.
Blanch and shock green beans. Sauté shallots in butter on stove. Add mushrooms and thyme. Season with salt and pepper. Deglaze. Add 2T flour, coat evenly. Deglaze with sherry, let the flour absorb and add milk. Should thicken without lumps. Remove from heat. Add green beans and 1 egg yolk. Mix evenly and throw into greased 8"x8" square casserole. Top with crispy shallots. Bake for 40 minutes. Serve warm.