1 lb green beans
Salt and pepper
2 tbsp unsalted butter
16 oz mushrooms, sliced
3 large shallots, plus 3 tbsp minced
1/3 cup plus 3 tbsp all-purpose flour
1 cup skim milk
1 cup chicken stock
1 tsp soy sauce
Vegetable oil for frying
Preheat an oven to 350°F.
Lightly spray a deep 2 1/2-quart baking dish.
Wash and trim the green beans.
Bring a saucepan of salted water to a boil over high heat. Add the green beans and cook about 4 minutes. Drain and rinse under cold water and set aside.
In a saucepan, melt the butter over medium heat.
Add the mushrooms and cook, stirring, until they give off their juices and are browned, 6 to 7 minutes.
Stir in the 3 tablespoons minced shallots and cook until softened, 2 to 3 minutes.
Sprinkle with the 3 tablespoons flour and stir well.
Slowly stir in the milk, stock and soy sauce and then bring to a boil, stirring often.
Reduce the heat to low and simmer, stirring, until thickened, 4 to 5 minutes.
Stir in the green beans, season with salt and pepper and transfer the mixture to the prepared baking dish.
Bake until the liquid is bubbling, about 20 minutes.
While the casserole is baking, pour oil to a depth of 2 inches into a heavy saucepan and heat over high heat.
Line a baking plate with paper towels and place near the stove. With a mandoline slicer cut the remaining 3 shallots crosswise into slices 1/8 inch thick and separate.
Place the remaining 1/3 cup flour in a small bowl. Toss the shallot rings in the flour to coat evenly, shaking off the excess.
In batches, add the shallots to the hot oil and fry until golden brown, about 30 seconds. Transfer to the paper towels to drain.
Remove the casserole from the oven, scatter the fried shallots on top and serve.
Serves 6 to 8