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1
Preheat your oven to 350 degrees F and spray a small sheet pan with cooking spray.
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2
While your oven is preheating, make the onion topping.
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3
Place the sliced shallot in the milk and let sit for 10 minutes.
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4
Place the vegetable oil in a small skillet and heat on medium until smoking.
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5
In a small bowl, mix together the flour, salt, pepper, and cayenne.
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6
Remove the shallot slices from the milk and dredge them through the flour mixture.
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7
When the oil is hot, carefully place the floured shallot slices into the oil and let cook for about 2 minutes or until they are golden brown, turning the slices so they dont burn.
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8
Remove to a paper towel and let sit while you make everything else.
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9
When you oven has preheated, place the mushrooms cap side down on the pan and bake for 20 minutes.
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10
Drain the liquid in the caps.
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11
While the mushrooms are cooking, make the filling.
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12
Fill a medium saucepan with salted water and boil.
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13
Place in the green beans and cook for 5-6 minutes until bright green and crisp.
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14
Drain the green beans and plunge into a bowl filled with ice cold water to stop the cooking.
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15
Then cut the green beans into 1/4 inch pieces.
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16
In the same saucepan, melt the butter and whisk in the flour and garlic.
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17
Stir and let brown for 1 minute.
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18
Add in the chicken broth slowly while whisking and let cook for 1 minute.
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19
Then whisk in the cream.
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20
Let cook for about 2 minutes while stirring until the sauce has thickened.
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21
If its too thick, you can add more broth.
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22
Season with 1/4 teaspoon salt and add more if needed to taste.
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23
Remove from heat and stir in the chopped green beans.
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24
Place a spoonful of the green bean topping into each mushroom cap and top with some of the fried shallots.
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25
Serve immediately.
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26
Recipe inspired by Taste of Home.
