Ingredients

3 large shallots, peeled and thinly sliced

1/4 cup flour

1/4 tsp salt

Vegetable oil for frying

1 1/2 lbs green beans, trimmed

2 cups half and half

1/2 oz dried mushrooms (Shiitake)

3 Tbsp butter

3 Tbsp flour

1/3 cup non-alcoholic sherry

1 cup shredded Gruyere cheese, divided

Salt and fresh cracked black pepper to taste

Dash of fresh grated nutmeg, or more to taste

Instructions

Step 1: Slice the shallots and coat them evenly with 1/4 cup flour mixed with 1/4 tsp salt. Heat vegetable oil in a frying pan and fry the shallots until golden and crispy. Drain them on paper towels to remove excess oil.

Step 2: Bring a large pot of salted water to a boil. Blanch the trimmed green beans for 3-4 minutes until tender-crisp, then immediately transfer them to a bowl of ice water to stop cooking and preserve their color. Drain and set aside.

Step 3: In a skillet, melt the butter over medium heat. Add the dried Shiitake mushrooms and cook briefly to rehydrate and release their flavor. Stir in 3 tablespoons flour to form a roux, then gradually whisk in the half and half and the non-alcoholic sherry. Cook, stirring, until the sauce thickens. Season with salt, fresh cracked black pepper, and a dash of freshly grated nutmeg to taste.

Step 4: Combine the blanched green beans with the creamy mushroom sauce, stirring gently to coat. Transfer the mixture to a baking dish. Sprinkle the fried shallots evenly over the top, then add half of the shredded Gruyere cheese.

Step 5: Bake the casserole in a preheated oven at 350°F (175°C) for 25-30 minutes, until the top is golden brown and bubbly. Remove from the oven and sprinkle the remaining Gruyere cheese, allowing it to melt slightly before serving.

Tips & Variations

For extra crunch, add some toasted breadcrumbs mixed with the Gruyere on top before baking.

You can substitute fresh mushrooms for dried if preferred; sauté fresh mushrooms with the butter before adding flour.

If you don’t have non-alcoholic sherry, a splash of white wine or a teaspoon of apple cider vinegar works well.

Use fresh nutmeg instead of pre-ground for a more vibrant flavor in the sauce.

FAQs

Can I make the fried shallots ahead of time?

Yes, you can fry the shallots a day in advance and store them in an airtight container at room temperature. This helps save time on the day of serving while keeping them crisp.

Is it possible to make this casserole dairy-free?

Yes, substitute half and half with a dairy-free milk alternative like oat or almond milk, and use a dairy-free butter and cheese substitute to keep the creamy texture and flavor.