SERVES 8
3 |
large shallots, sliced thin (about 1 cup) |
Table salt and ground black pepper |
|
3 |
tablespoons unbleached all-purpose flour |
5 |
tablespoons vegetable oil |
10 |
ounces cremini mushrooms, wiped clean and sliced ¼ inch thick |
2 |
tablespoons unsalted butter |
1 |
medium onion, minced |
2 |
medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) |
1½ |
pounds green beans, trimmed |
3 |
sprigs fresh thyme |
2 |
bay leaves |
¾ |
cup heavy cream |
¾ |
cup low-sodium chicken broth |
1. Toss the shallots with ¼ teaspoon salt, ⅛ teaspoon pepper, and 2 tablespoons of the flour in a bowl. Heat 3 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until smoking; add the shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer the shallots with the oil to a baking sheet lined with paper towels.
2. Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons oil, the mushrooms, and ¼ teaspoon salt; cook, stirring occasionally, until the mushrooms are well browned, about 8 minutes. Transfer to a plate and set aside.
3. Wipe out the skillet. Melt the butter in the skillet over medium heat, then add the onion and cook, stirring occasionally, until the edges begin to brown, about 2 minutes. Stir in the garlic and remaining 1 tablespoon flour; toss in the green beans, thyme, and bay leaves. Add the cream and chicken broth, increase the heat to medium-high, cover, and cook until the beans are partly tender but still crisp at the center, about 4 minutes. Add the mushrooms and continue to cook, uncovered, until the green beans are tender, about 4 minutes. Off the heat, discard the bay leaves and thyme; season with salt and pepper to taste. Transfer to a serving dish, sprinkle evenly with the shallots, and serve.