Green Bean Casserole

1. Slice the shallots and set aside.
2. Bring a pot of salted water to a boil; blanch the green beans in the boiling water for 2-3 minutes or just until crisp tender. Remove the beans from the water and plunge into ice water bath to stop their cooking. Drain and set aside.
3. Heat a large skillet over medium heat. Once heated, add just enough olive oil to coat the bottom of the skillet and sauté the mushrooms with a pinch or two of kosher salt.
4. Once the mushrooms have cooked down and their liquid has evaporated, add the minced garlic. Sauté just until the garlic is fragrant.
5. Stir the flour into the skillet. Sauté it for a minute or two to cook out the raw flour taste. (If your skillet is particularly dry, add a splash of olive oil.)
6. Stir the broth into the skillet and simmer, just until the broth thickens.
7. Add the heavy cream.
8. Stir in the parmesan.
9. Taste the sauce, adjust the seasoning as needed.
10. Add a splash of fresh lemon juice, as needed to brighten the flavor.
11. Add the green beans to the sauce until heated through.
12. Garnish with the crispy shallots and serve.

Shallots

1. Heat a small pot over medium heat and add enough avocado oil to fully submerge the shallots.
2. Add the shallots to the oil immediately. Let them slowly bubble as the oil warms, stirring occasionally so they cook evenly.
3. When the shallots turn a light golden blond, lift them out and drain them on paper towels.
4. If you have additional shallots to fry, add them to the hot oil, maintaining a medium heat, and fry until golden.