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I had my first green bean casserole at a friend's house for Thanksgiving and I have been wanting to recreate one ever since.
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For the green beans: Bring 6 quarts of water to a boil in a large pot.
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When the water boils, add the salt to the water and then add the green beans.
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Cook for 4 minutes.
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Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water.
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Place a colander squarely inside the ice bath.
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The colander will keep you from having to pick the beans out from amongst the ice cubes in the ice bath.
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When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath.
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Use a spoon to swirl the beans around in the ice bath so they are sure to cool down immediately.
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Drain and set aside.
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For the mushroom base: In a 10-inch cast iron skillet, melt the butter and add the mushrooms.
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Season with salt, to taste, and add the cayenne and mustard.
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Stir to blend and cook until the mushrooms give off most of their liquid, 5 to 8 minutes.
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Using a whisk, add the garlic and flour to the mushrooms.
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When all of the flour has been incorporated, add the chicken stock.
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Bring to a simmer.
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Taste for seasoning.
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Stir in the cream and sour cream and simmer gently.
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Continue cooking over low heat until the mixture thickens, 12 to 15 minutes.
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For the shallots: Pour the oil into a medium frying pan.
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Heat to 350 degrees F.
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In a medium bowl, combine the flour and cayenne.
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Toss the shallot rounds in the flour and shake off the excess by shaking the rounds in a strainer once they have been floured.
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Test the oil by dropping in 1 shallot slice.
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It should begin to bubble and fry gradually.
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Prepare a baking sheet fitted with a kitchen towel.
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Drop a small batch of the shallots into the oil and gently swirl the oil as they fry.
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This will help them they fry more evenly on all sides.
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When they are light to medium brown, remove them with a slotted spoon and lay them out on the kitchen towel to cool.
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Sprinkle with a touch of salt.
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To assemble: Stir the green beans and some of the shallots into the mushrooms.
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Simmer on the stove, over low heat until the green beans become tender when pierced with the tip of a knife, 10 to 15 minutes.
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When ready to serve, top with all of the remaining shallots.
