French Bean and Chanterelle Casserole
2 1/2 pounds French Beans, with stems snapped off
2 tablespoons butter
5 large shallots, thinly sliced
2 teaspoons Hungarian paprika
pinch of cayenne pepper
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 pound Chanterelle mushrooms, rinsed and coarsly chopped
1/2 pound Baby Portabella Mushrooms, sliced
4 tablespoons flour
2 cups chicken stock (canned low-sodium broth)
1/2 cup crème fraîche
1 tablespoon fresh lemon juice
2 (4 ounce) packages Lars Crispy Onions
In a large pot of salted boiling water, add French beans and blanch until just tender, about 5 minutes. Drain beans immediately and rinse with cold water, then pat dry. Cut beans in half and set aside.
Over medium heat, melt butter in a large, deep sauté pan. Add shallots and sauté for approximately 5 minutes or until shallots are translucent. Add paprika, cayenne pepper, ground pepper and salt and stir until combined. Stir in mushrooms to shallot mixture, cover and cook for 5 minutes. Uncover mushroom mixture and cook for an additional 5 minutes, stirring occasionally.
Gradually add flour to mushroom mixture, stirring to combine. Add the chicken stock gradually into the mixture (about ½ cup at a time) stirring constantly until all stock has been added and the mixture is smooth. Bring the sauce to simmer and cook for an additional 5-8 minutes or until sauce has thickened. Once thickened, stir in crème fraîche, lemon juice and French beans. Simmer, stirring occasionally until the beans are heated through, about 8 minutes.
Preheat oven to 400°. Transfer French bean mixture to a 9 x 13 glass or ceramic baking dish. Bake casserole for 20 minutes or until bubbling. Remove from oven and top with 1 ½ containers Lars Crispy Onions, covering the top completely (save the additional Crispy Onions for those who wish to add more to their individual serving). Serve warm.