· 2 1/2 pound fresh green beans, washed and ends trimmed
· 1 pound shallots, peeled and thinly sliced
· 1/3 cup plus 3 tablespoons flour
· Vegetable oil
· Salt
· 2 tablespoons butter
· 1/2 cup chopped onion
· 1/2 teaspoon paprika
· Pinch cayenne pepper
· 1 pound white button mushrooms, washed, dried, stemmed and thinly sliced
· 2 cups chicken stock
· 1/2cup crème fraiche
Put 1/3 cup of the flour in a shallow dish and add the shallots. Toss to coat lightly and shake off any excess flour. Heat 2 inches of vegetable oil in a heavy pan. Add the shallots (in 2 batches) and fry until crisp…..about 3 minutes. Remove with a slotted spoon to a paper towel lined dish and season with salt.
Bring a large pot of water to a boil. Add a couple of teaspoons of salt and blanche the beans for 5 to 6 minutes of until crisp-tender. Drain and refresh with cold water. Pat dry and set aside.
To finish: Melt the butter in a large enameled cast-iron casserole. Add the onion and cook over medium heat until tender, about 5 minutes. Stir in the paprika and cayenne. Cook 1 minute, stirring. Add the mushroom and cook 8 to 10 minutes or until browned.
Stir in the remaining 3 tablespoons of flour and cook over low for 2 minutes, stirring. Heat the stock and stir in, stirring until the sauce is smooth.
Stir in the crème fraiche and beans. Cook until beans are hot 8 to 10 minutes longer.
Sprinkle with shallots and serve.
(To make ahead: After beans are added cover pan with foil. Before serving time place in a 400 °F. oven for 20 minus. Sprinkle with shallots and serve.)
· 1 pound shallots, peeled and thinly sliced
· 1/3 cup plus 3 tablespoons flour
· Vegetable oil
· Salt
· 2 tablespoons butter
· 1/2 cup chopped onion
· 1/2 teaspoon paprika
· Pinch cayenne pepper
· 1 pound white button mushrooms, washed, dried, stemmed and thinly sliced
· 2 cups chicken stock
· 1/2cup crème fraiche
Put 1/3 cup of the flour in a shallow dish and add the shallots. Toss to coat lightly and shake off any excess flour. Heat 2 inches of vegetable oil in a heavy pan. Add the shallots (in 2 batches) and fry until crisp…..about 3 minutes. Remove with a slotted spoon to a paper towel lined dish and season with salt.
Bring a large pot of water to a boil. Add a couple of teaspoons of salt and blanche the beans for 5 to 6 minutes of until crisp-tender. Drain and refresh with cold water. Pat dry and set aside.
To finish: Melt the butter in a large enameled cast-iron casserole. Add the onion and cook over medium heat until tender, about 5 minutes. Stir in the paprika and cayenne. Cook 1 minute, stirring. Add the mushroom and cook 8 to 10 minutes or until browned.
Stir in the remaining 3 tablespoons of flour and cook over low for 2 minutes, stirring. Heat the stock and stir in, stirring until the sauce is smooth.
Stir in the crème fraiche and beans. Cook until beans are hot 8 to 10 minutes longer.
Sprinkle with shallots and serve.
(To make ahead: After beans are added cover pan with foil. Before serving time place in a 400 °F. oven for 20 minus. Sprinkle with shallots and serve.)
