Green bean casserole

Kurt, if you're reading this I think it's time you upgrade us to get rid of all these weird formatting issues.  We can't have an ugly blog--that's just embarrassing. And if you're not reading this, then please start.

Ingredients

2 cups fried shallots or onions

2 tablespoons olive or canola oil

Kosher salt

1 1/2 pounds white button mushrooms, rinsed and spun in a salad spinner

2 teaspoons soy sauce

2 teaspoons lemon juice from 1 lemon

2 cups low sodium chicken stock

1 1/2 cups heavy cream

2 tablespoons butter

2 cloves garlic, finely minced or grated on a microplane grater

1/4 cup flour

Freshly ground black pepper

2 pounds green beans, ends trimmed and cut into 2 inch segments

Directions

Roughly chop mushrooms into pieces approximately 1/8th to 1/4-inches large. Set aside. Combine soy sauce, lemon juice, chicken stock, and heavy cream in 1 quart liquid measure or medium bowl.

Add 2 tablespoons olive or canola oil and butter to 12-inch non-stick skillet. Heat over high heat until butter is melted and foaming subsides. Add mushrooms to skillet and cook, stirring occasionally, until liquid is evaporated and mushrooms begin to sizzle, 6 to 10 minutes. Reduce heat to medium high. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly until light golden blond, 1 to 2 minutes. Whisking constantly, add stock and cream mixture. Bring to a boil, reduce to a simmer, and cook until mixture achieves a texture between pancake batter and heavy cream, about 5 minutes. Season to taste with salt and pepper.

Adjust oven rack to lower-middle position and preheat oven to 350°F. Bring 1 gallon of water and 1/4 cup kosher salt to boil over high heat. Add green beans to water and boil until tender but still bright green, about 5 minutes. Drain through colander set over sink and immediately transfer to a bowl of cold water or rinse under cold water until completely cooled. Drain green beans and set aside.

Combine green beans, mushroom sauce, and 1 cup fried shallots. Transfer to 9 by 13-inch rectangular casserole or 10 by 14-inch oval casserole. Bake until hot and bubbly, 15 to 20 minutes. Top with remaining cup fried shallots and serve.