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1
In a food processor, combine half the mushrooms and both onions.
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2
Puree to form a paste, and set aside.
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3
In a large, wide saucepan over medium heat, melt butter and add remaining mushrooms.
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4
Stir, increase heat to high, and saute until mushrooms release their liquid, then become golden and begin to crisp around edges.
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5
Add garlic and thyme, and stir for about 30 seconds.
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6
Add mushroom-onion paste and reduce heat to medium-low.
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7
Cook, stirring constantly, 10 to 15 minutes.
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8
Add cream and stock, and season with salt and pepper to taste.
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9
At this point mushroom mixture may be cooled, covered and refrigerated for up to 24 hours.
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10
Bring a large pot of water to a boil, and set aside a large bowl of ice water.
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11
Add beans to boiling water and cook until bright green and barely tender, about 1 minute.
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12
Drain and immediately plunge into ice water.
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13
Drain well.
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14
Preheat oven to 375 degrees.
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15
In a large mixing bowl, combine green beans, mushroom mixture, almonds and 1/4 cup breadcrumbs.
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16
Transfer to a baking dish 9 by 12 inches by 2 inches high, patting down to compact and level mixture.
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17
Sprinkle with remaining 1/4 cup breadcrumbs.
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18
Bake, uncovered, until beans are tender and top is lightly browned, about 35 minutes.
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19
To garnish, place oil in a small skillet and heat until it simmers.
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20
Place flour in a mixing bowl and season lightly with salt and pepper.
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21
Add sliced pearl onions, toss to coat and fry until golden, 30 to 45 seconds.
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22
Drain on paper towels and sprinkle on casserole.
