Green bean casserole (yields 5)
For the Green Beans
1 1/2 Pounds Green Beans (pole or blue lake beans preferred), stem ends removed
2 Tsp Salt
5 Oz Shallots
1/2 Pound Wild Mushrooms, sliced
2 Tsp Chopped Thyme
4 Tbsp Olive Oil (Divided)
¼ Cup Buttermilk
3 Cups Corn or Canola Oil For Frying
Salt and Pepper to Taste
For the Crispy Shallots
¼ Cup All Purpose Flour
1 Tsp Salt
¼ Tsp Pepper
½ Tsp Paprika
¼ Tsp Garlic Powder
¼ Tsp Onion Powder
In a medium-mixing bowl, combine all-purpose flour, 1 teaspoon salt, pepper, paprika, garlic powder and onion powder. Set aside.
In another mixing bowl, combine the buttermilk and shallots. Allow shallots to soak while you prepare the green beans.
Fill a large stockpot with 2 quarts of water. Add 2 tablespoons of salt and bring to a boil. Add green beans to boiling water for 30 seconds, then remove and immediately submerge them in an ice bath to stop the cooking process. Drain.
In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Add the mushrooms and thyme and cook for 2 minutes or until nicely charred. Set aside
Meanwhile, drain the shallots using a strainer. Add the shallots to the flour mixture and toss lightly using your fingers. Heat corn oil in a medium saucepot until it reaches 275 degrees on a deep frying thermometer. Fry the shallots in the corn oil for about 2 minutes or until golden brown. Remove from oil and drain on a plate lined with paper towels and sprinkle with a little salt.
In the same pan you used for the mushrooms, heat remaining 2 tablespoons olive oil over medium heat. Add green beans and sauté about 5 minutes. Add the mushroom and thyme mixture and toss until well combined. Transfer mushrooms and beans to your favorite serving dish and top with fried shallots. Serve piping hot.