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1
In a food processor, combine half of the mushrooms and both onions; process t form a paste and set aside.
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2
Melt the butter, over medium heat, in a large saucepan; add remaining mushrooms, stir, increase heat a bit and saute until mushrooms release their juice and begin to brown on the edges.
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3
Add garlic and thyme, stir about 30 seconds, then add mushroom/onion paste, reduce heat to medium low, cook, stirring, 10 to 15 minutes.
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4
Add cream and stock, season with salt and pepper.
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5
Prepare an ice water bath (large bowl of iced water) and bring a large pot of water to a boil.
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6
Blanch green beans in the boiling water until bright green and barely tender, about a minute; drain and transfer beans to ice water bath.
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7
Drain beans and add to a large mixing bowl; stir in mushrooms, almonds, and 1/4 cup bread crumbs.
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8
Preheat oven to 350 degrees F.
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9
Transfer to a 9 x 12 inch baking dish; pat down and level out.
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10
Sprinkle with remaining breadcrumbs, then bake, uncovered, until lightly browned, about 35 minutes.
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11
Meanwhile, prepare the garnish by heating the oil in a small skillet until it simmers.
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12
In a mixing bowl, season the flour lightly with salt and pepper; add sliced pearl onions and toss to coat.
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13
Fry onions in skillet until golden, about 30 to 45 seconds; drain on paper toweling.
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14
Sprinkle fried onions over casserole once removed from oven.
