Fresh Green Bean Casserole

FOR THE BEANS

Put a large pot of salted water on to boil. Trim the beans, cut them into bite-size pieces, then put them in the boiling water. Allow to cook for 4-5 minutes, drain, and rinse with cold water. Set aside in a large mixing bowl.

FOR THE MUSHROOM GRAVY

In a large skillet over medium heat, melt 2 Tablespoons butter. Add onion, and sauté until it begins to soften, about 4 minutes. Add mushrooms, and cook until softened, about 8 minutes. Season with salt and pepper.

Move the onion mushroom mixture to the sides of the skillet, add 4 Tablespoons of butter and allow it to melt. Add ¼ c. flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Mix it with the mushrooms, then pour in the milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in salt and pepper to taste. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.

If you are making the casserole ahead of time, cover it at this point and refrigerate it. Remove it from the refrigerator about an hour before baking.

Bake at 350°F (180°C) for 20-30 minutes until it's heated through and the top is starting to bubble and brown.

FOR THE FRIED ONIONS

Thinly slice the onions and shallots and place them in a large bowl. Add the corn meal, corn starch, and spices. Season with salt and pepper.

Heat oil over high heat, then working in batches, fry till golden brown. Drain on paper towels or brown paper bags.

When the casserole has baked, top it with the onions before serving.