For the mushroom stock:
1 lb. whole cremini mushrooms
3 cups cold water
1 bay leaf
6 black peppercorns
3 sprigs fresh thyme
Brush the mushrooms clean, remove stems, and add the stems to a small saucepan with the water, bay leaf, peppercorns, and thyme. (Reserve the mushroom caps for use in the mushroom base.) Bring to a boil over high heat, then reduce to medium low. Simmer for 20 minutes, strain the liquid into another container, and reserve.
For the blanched green beans:
2 gal. water
½ cup salt
3 lbs. haricot verts, washed and stems trimmed
1 gal. ice water
For the mushroom base:
4 Tbs. butter
10 cups sliced cremini mushrooms (about 1 lb.)
½ cup chopped onion
¼ cup sliced celery
2 Tbs. minced garlic
¼ cup white wine
2 cups mushroom stock
1 qt. heavy cream
1 Tbs. chopped thyme (fresh)
1 Tbs. salt
1 tsp. black pepper
For the crispy fried shallots:
1 cup thinly sliced shallots (about ¼ inch)
½ cup buttermilk
3 cups flour
1 Tbs. salt
1 tsp. black pepper
2 cups canola oil
For the mushroom stock:
(Yields 2 cups)
Chef’s Note: This can be prepared in advance and refrigerated in a sealed container for about five days.
For the blanched green beans:
Chef’s Note: This can be prepared in advance and refrigerated in a sealed container for one to two days. Bring two gallons of water in a large stock pot to a rolling boil and add the salt. Blanch haricot verts in boiling water and remove after three to four minutes when beans are bright green, crisp, and tender. Place in ice water until completely cold. Remove, dry, and reserve.
For the mushroom base:
(Yields 6 cups)
Chef’s Note: This can be prepared in advance and refrigerated in a sealed container for about five days.
In a large saucepan, melt butter over medium heat. Add the sliced mushrooms and stir for about six to seven minutes, or until most of the liquid cooks out. Add the onion and celery, reduce the heat to low, and cook for three to five minutes, stirring occasionally, or until soft and translucent. Add the minced garlic and cook until fragrant, about 30 seconds. Deglaze the pan with the white wine and reduce until almost dry. Add the mushroom stock and the heavy cream. On medium low heat, bring the mixture to a simmer for 20 minutes to reduce the liquid slightly. Allow to cool and place the mixture in a blender and pulse until smooth. Stir in the thyme, salt, and pepper. Reserve mixture.
For the crispy fried shallots:
Chef’s Note: This must be prepared no more than one hour ahead of time.
In a small bowl, marinate the shallots in the buttermilk for at least one hour. In a separate bowl, whisk flour, salt, and pepper and mix until incorporated. Heat the canola oil in a large saucepan to 300°F. Strain the marinated shallots and dredge them in the seasoned flour. Fry them in batches until golden brown and crispy. Place them on a sheet tray lined with paper towels to dry and reserve.
Assembly:
Chef’s Note: This can be done beforehand and refrigerated in a sealed container for around 1-2 days.
1 lb. oyster mushrooms, cleaned and caps ripped into shreds
In a large bowl, add the blanched green beans, oyster mushrooms, and the mushroom base. Mix thoroughly and season with salt and pepper to taste.
Preheat oven to 350°F.
Place mixture in a large casserole dish and bake for 25-30 minutes or until the haricot verts are tender and the cream is thick and bubbling and golden brown. (This will take more time if baked from cold.) Let stand for 10 minutes to cool. Top with crispy fried shallots. Serve warm.
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