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1
Preheat the oven to 375 degrees F. Lightly mist a 2-quart baking dish with cooking spray.
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2
Toss the shallots with the oil and salt and pepper on a baking sheet, spread in a single layer, and bake until golden and crispy, stirring 3 to 4 times, about 20 minutes.
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3
Remove from the oven and immediately sprinkle the breadcrumbs over the shallots and toss well.
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4
Set aside to cool.
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5
Meanwhile, in a small pot combine the milk, thyme, bay leaves and peppercorns and bring to a simmer.
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6
Turn the heat off and let steep for 20 minutes.
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7
Bring a large pot of salted water to a boil.
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8
Add the beans and cook until bright green and crisp tender, about 6 to 8 minutes.
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9
Drain well and run briefly under cold water.
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10
Drain again and set aside.
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11
Strain the milk into a large skillet, add the mushrooms and season with salt and pepper.
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12
Bring to a simmer over medium heat and cook until the mushrooms have softened, 10 to 15 minutes.
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13
Stir the broth and flour together and pour into the skillet; cook, stirring, until the sauce thickens, 6 to 8 minutes.
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14
Remove from the heat and add the beans and nutmeg.
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15
Toss until the beans are well coated in the sauce and transfer to the baking dish.
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16
Scatter with the shallots and bake until the sauce is bubbly and the shallots are crisp, about 20 minutes.
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17
Let stand 10 minutes before serving.
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18
Nutritional analysis per serving
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19
Calories 154; Total Fat 4g (Sat Fat 1.3g, Mono Fat 2.2g, Poly Fat .5g) ; Protein 9g; Carb 22g; Fiber 4g; Cholesterol 6mg; Sodium 195mg
