Serves 8 to 10


  • 4 tablespoons unsalted butter
  • 12 ounces mushrooms, (I use a combination of crimini, shitake and oysters) stems removed and chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups half and half
  • 1 cup chicken or vegetable broth
  • 1 teaspoon tamari or soy sauce
  • 1/2 teaspoon freshly grated nutmeg
  • 12 ounces of seasoned fried shallots
  • 1 1/2 pounds fresh green beans, blanched and cooled
  • ½ cup of freshly grated Parmesan cheese
  • 1 Tsp of smoked paprika
  • Salt and pepper


  1. Cook the mushrooms. Melt the butter in a large, straight-sided skillet over medium-high heat. Add the mushrooms and cook until reduced by half, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. Sprinkle the flour evenly over the mushroom mixture and stir to combine. Cook until the flour is no longer dry, 1 to 2 minutes. Add the half and half, chicken broth, tamari or soy sauce, nutmeg, salt and pepper, and bring to a simmer. Simmer until the sauce is thickened, 3 to 5 minutes.
  3. Remove the sauce from the heat, add the green beans and 1/2 of the fried shallots, and stir to combine. Transfer the green bean mixture to a 9×13-inch baking dish and spread into an even layer.
  4. Sprinkle with the Parmesan cheese, smoked paprika and remaining shallots. Bake until golden and bubbling, 12 to 15 minutes.
  5. Let cool 5 minutes before serving. The sauce will thicken as it cools.

Recipe Notes:

Make ahead: Assemble the casserole without the crispy shallots and store tightly wrapped in the refrigerator for up to 3 days. Remove from the refrigerator while the oven preheats. Top with the fried shallots and bake.

Storage: Store leftovers tightly wrapped in the refrigerator for up to 1 week.