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1
Preheat the oven to 400 degrees F. Put the shallots (in their skins) on a small baking dish, roast until soft, about 30 minutes.
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2
When cool enough to handle, skin and coarsely chop the shallots.
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3
Set aside.
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4
Bring a medium-large saucepan of water to a boil over high heat.
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5
Add kosher salt, to taste.
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6
Add the green beans, and cook, uncovered, until crisp-tender and bright green, about 3 minutes.
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7
Drain the beans in a colander and rinse with cold water.
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8
Transfer the beans to a large bowl.
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9
In the same saucepan, heat the oil over medium heat.
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10
Add the mushrooms, season with 1 teaspoon salt, cook, stirring occasionally, until browned, about 7 minutes.
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11
Add the mushrooms to the beans.
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12
Melt the butter in a small saucepan over medium heat.
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13
Add the flour and cook, stirring with a wooden spoon, until golden, about 2 minutes.
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14
Slowly whisk in the broth, increase the heat to high, and bring to a boil.
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15
Add the shallots, 1 teaspoon of the thyme, and remaining 1/2 teaspoon of salt.
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16
Reduce the heat to maintain a simmer and cook until thickened, stirring occasionally, about 5 minutes.
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17
Pour the sauce over the vegetables and stir to combine evenly.
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18
Spray a 2-quart baking dish with vegetable cooking spray.
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19
Transfer the vegetable mixture to the pan.
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20
Add the remaining 2 teaspoons of thyme to bread crumbs and scatter over the vegetables.
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21
Bake uncovered until the sauce bubbles and the crumbs brown, about 20 minutes.
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22
Cook's Note: There has been an explosion of prepared broths on the market.
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23
We particularly like the mushroom broth in the aseptic packaging.
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24
However, for this recipe, make sure you don't use an Asian-style mushroom broth.
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25
If you can't find mushroom, a vegetable or chicken broth is a suitable substitute.
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26
Tips: - When sauteing mushrooms, salt them right away--they will release moisture and you can use less oil - 1 cup fresh bread crumbs has less calories than 1 cup dried - Roasting whole shallots is an excellent way to cook them using absolutely no fat
