Kenji Green Bean Casserole

seriouseats.com

Alex Herbig

1 pound ( 450 g) shallots, peeled and sliced ⅛ inch thick on a mandoline

2 cups ( 480 ml) canola oil

Kosher salt

1 ½ pounds ( 675 g) white button mushrooms, rinsed and spun dry in a salad spinner

2 teaspoons ( 10 ml) soy sauce

2 teaspoons ( 10 ml) lemon juice from 1 lemon

2 cups ( 480 ml) low-sodium store-bought or homemade chicken stock

1 ½ cups ( 360 ml) heavy cream

2 tablespoons ( 30 g) butter

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

¼ cup ( 30 g) flour

Freshly ground black pepper

2 pounds ( 900 g) green beans, ends trimmed, cut into 2-inch segments

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