Green Bean Casserole with Crispy Shallots

In a large skillet over medium heat, melt the unsalted butter.

Add the sliced mushrooms and season with kosher salt, black pepper, and fresh thyme. Sauté until the mushrooms are browned and have released their liquid.

Add the minced garlic and cook for about one minute until fragrant.

Sprinkle the all-purpose flour over the mushrooms and stir to combine. Cook for about one minute to cook out the raw flour taste.

Pour in the Chardonnay, scraping up any browned bits from the bottom of the pan. Cook until the wine is almost completely reduced.

Stir in the chicken stock and cold whole milk. Season again with salt and pepper.

Bring the sauce to a boil, then reduce the heat to low and let it simmer for 5-7 minutes, until thickened.

Meanwhile, blanch the green beans in a pot of boiling salted water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry.

Add the blanched green beans and shredded cheddar cheese to the skillet with the sauce. Stir to combine.

Transfer the mixture to a casserole dish. Bake at 375°F (190°C) until hot and bubbly, about 20-25 minutes.

While the casserole bakes, fry the thinly sliced shallots in vegetable oil until golden brown and crispy. Remove with a spider strainer and drain on a wire rack. Season with salt immediately.

Top the baked casserole with the crispy fried shallots just before serving.