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1
Preheat oven to 375 degrees.
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2
Wash and trim green beans. Blanch in boiling, well-salted water. Immediately transfer to ice water bath and set aside.
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3
Heat 1 to 2 inches of vegetable oil in a deep, medium skillet.
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4
Pat shallots dry, then toss with 1 tablespoon of flour. Season with salt and pepper. Fry shallots in oil (in batches) until golden brown, then transfer to a plate to drain on a paper towel.
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5
Melt butter over medium heat in a medium pan or cast iron skillet. Add mushrooms and saute until mushrooms are golden brown.
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6
Add garlic and nutmeg and cook for another minute or two. Add 2 tablespoons of flour and cook for 1 minute.
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7
Slowly add white wine, cook for a minute and stirring to break up any flour lumps. Slowly add vegetable broth and bring to a boil. Boil the mixture for another 2 minutes, then turn the heat down to medium-low.
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8
Add half & half and cook, stirring, until mixture begins to thicken. Take off heat.
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9
Add green beans to mushroom mixture. Add 1/4 cup of the fried shallots. Mix to combine and season to taste with salt and pepper. Transfer green bean casserole to a 9x9 baking dish or bake in cast iron skillet. Sprinkle remaining shallots on top or around edges of casserole.
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10
Bake for 20 minutes until green beans are warmed and mixture is a little bubbly.
