Casserole Preparation

• Combine shallots and oil in a wok. Cook over high heat, stirring frequently, until shallots are soft, about 12 minutes.
• Cook shallots, stirring constantly, until light golden brown, about 8 more minutes.
• Strain shallots through a fine-mesh strainer into a heat-proof bowl. Reserve shallot oil.
• Transfer fried shallots to paper towels, blotting excess oil and seasoning with salt.
• Allow shallots to cool completely, about 45 minutes, then store in an airtight container.
• Smash mushrooms in a skillet until broken, then chop into smaller pieces.
• Combine soy sauce, lemon juice, chicken stock, and heavy cream in a bowl.
• In a skillet, heat reserved shallot oil and butter until melted. Add mushrooms and cook until liquid evaporates.
• Add garlic and cook until fragrant. Stir in flour and cook until golden, then whisk in stock and cream mixture.
• Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes. Season with salt and pepper.
• Preheat oven to 350°F. Boil water and add green beans, cooking until tender yet bright green, about 5 minutes.
• Drain green beans and cool in ice water. Combine green beans, mushroom sauce, and 1 cup fried shallots.
• Transfer to a baking dish and bake until hot and bubbly, 15-20 minutes. Top with remaining fried shallots.