Mushroom Soup Ingredients

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12 oz assorted mushrooms, torn/smashed into small pieces

1 whole shallot (finely diced), yields approx. 4Tbsp/2oz

2–3 slices bacon, minced

4 Tbsp unsalted butter

Salt & pepper

3 garlic cloves, minced/crushed

½–1 tsp freshly grated nutmeg (to taste)

¼ cup (4 Tbsp) all-purpose flour

½–1 Tbsp sherry vinegar (to taste)

2 cups (16 oz) chicken broth (Swanson preferred)

1½ cups (12 oz) heavy cream

Dash dark soy sauce (or regular soy sauce)

(Optional) 2 tsp mushroom soup base powder

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Crispy Onions Ingredients

1 large onion, thinly sliced

2 large shallots, thinly sliced

1 cup (8 oz) buttermilk

⅔ cup all-purpose flour

Neutral oil for frying (¾ inch depth in Dutch oven)

Kosher salt

1 (6 oz) can French’s fried onions

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Green Beans Ingredients

2 lbs fresh green beans, trimmed & cut into 2–3 inch pieces

Heavily salted blanching water

(Optional) Spoonful of chicken bouillon

Ice water bath

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Make the Mushroom Soup Base

1. In a skillet over medium heat, sauté mushrooms, diced shallots, and minced bacon in 4 Tbsp butter with salt & pepper. Cook until mushrooms are deeply caramelized, about 10 minutes.

2. Add garlic and nutmeg; cook 30–60 seconds.

3. Sift (if possible) flour over mixture and stir well; cook 1 minute.

4. Deglaze with sherry vinegar, scraping up the fond; cook 1 minute.

5. Slowly pour in chicken broth, whisking to combine.

6. Add heavy cream and simmer until thickened.

7. Add a dash of soy sauce and (optional) mushroom soup base powder.

8. Taste and adjust seasoning. Soup may be made up to 1 week ahead and refrigerated.

Make the Crispy Onions

1. Slice onion and shallots as thinly as possible (mandoline recommended).

2. Soak slices in 1 cup buttermilk for 15 minutes.

3. Dredge in ⅔ cup flour, shaking off excess (use more/less as needed).

4. Heat ¾ inch of neutral oil in Dutch oven to 350°F.

5. Fry onion/shallot batches for about 5 minutes, keeping oil between 325–350°F.

6. Transfer to paper towels and immediately season with kosher salt.

7. Once cool, mix with 6 oz French’s fried onions (breaking up any large clumps). Onions may be made up to 3 days ahead and stored airtight once fully dry.

Prepare the Green Beans

1. Bring a large pot of heavily salted water to a boil (optional: add chicken bouillon).

2. Blanch beans for 5–6 minutes, tasting after minute 4 for desired snap.

3. Immediately transfer to ice bath to stop cooking.

4. Drain and dry thoroughly on paper towels (or in a salad spinner). Beans must be cooked day-of.

Assemble the Casserole

1. Fold approx. a third of the onion mixture (up to ½) plus all dried green beans into the mushroom soup base.

2. Pour mixture into a buttered/greased casserole dish.

Bake

1. Cover and bake at 350°F on the middle rack for 15 minutes (no topping yet).

2. Uncover and loosely top with remaining onions (do not press down).

3. Bake 5–10 minutes more, until bubbly and golden brown.

4. Let rest 5 minutes before serving.