- 1
Preheat the oven to 375°F. Lightly spray a 13 x 9 inch baking dish with cooking spray.
- 2
Bring a medium pot of water to a boil.
- 3
In the meantime, make the topping: Heat 1 Tbsp. oil in a medium-sized skillet over medium heat. Add 1 cup shallots and sauté about 3-5 minutes, stirring occasionally until golden brown. Reduce heat to medium-low and add breadcrumbs, 1 Tbsp. parmesan cheese and thyme. Sauté until golden brown, about 5-6 minutes, stirring frequently, being careful not to burn. Set aside.
- 4
When water is boiling, add green beans and cook 3-4 minutes, just until starting to soften. Drain and place in the prepared baking dish. To make sauce, heat remaining oil in a large sauté pan over medium-high heat. Add remaining shallots and sauté 1-2 minutes. Add mushrooms, season with salt and pepper, and sauté 6-8 minutes, stirring occasionally.
- 5
Sprinkle flour over the mushrooms. Whisk constantly for about a minute, slowly adding chicken stock, then milk. Bring to a low boil and cook, stirring occasionally, until thickened, about 3 minutes. Stir in remaining Parmesan cheese. Season with salt and pepper to taste.
- 6
Pour sauce in to baking dish with green beans and stir to combine.
- 7
Top with shallot crumb topping and bake about 30 minutes, until bubbling and topping is crisp.
