Haricots Verts Casserole
Sherry vinegar balances the rich mushroom cream sauce in this Thanksgiving staple of tender French-style green beans topped with crispy fried shallots.
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Ingredients
- 2 1⁄2 lb. haricots verts or green beans, trimmed
- Kosher salt and freshly ground white pepper, to taste
- 2 cups canola oil
- 12 oz. white button mushrooms, sliced 1/4" thick
- 1 3⁄4 cups heavy cream
- 8 sprigs thyme
- 2 cloves garlic, smashed
- 1 1⁄2 tbsp. sherry vinegar
- 3 shallots, thinly sliced
- 1⁄2 cup flour
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