Thanksgiving Feast - Dinner - Green Bean Casserole

A healthier version from our friend, Mary DeCicco

Green Bean Casserole

1 c shallots, sliced thin
salt & pepper
3 tbsp flour
5 tbsp oil (canola or vegetable or olive)
10 oz cremini mushrooms, no stems, wiped clean, sliced 1/4" thick
2 tbsp butter
1 c white or yellow onion, diced
2 tsp garlic, minced
1.5 lbs fresh green beans
3 sprigs fresh thyme (or 2 tsp dried thyme)
2 bay leaves
3/4 c heavy cream
3/4 c chicken broth

1. Toss shallots with salt and pepper and 2 tbsp flour.
2. Heat 3 tbsp oil in large skillet over medium-high heat until smoking.
3. Add shallots and cook, stir often, until golden and crisp.
4. Transfer shallots to cookie sheet or large plate lined with paper towels.
5. Wipe out skillet and return to heat.
6. Add 2 tbsp oil, mushrooms, salt to taste.
7. Cook until brown - 8 to 10 minutes.
8. Set aside.
9. Wipe out skillet and return to heat.
10. Melt butter until foaming.
11. Add onion.
12. Cook until just browned.
13. Stir in garlic and 1 tbsp flour.
14. Add green beans, thyme and bay leaves.
15. Add cream and broth and cook until green beans are partly tender, yet crisp.
16. Add mushrooms and continue to cook (uncovered) until green beans are tender and sauce thickens.
17. Off heat discard thyme (if used fresh) and bay leaves.
18. Transfer to serving dish.
19. Sprinkle evenly with shallots.

Photo from www.seasonalandsavory.com.  We have photos of this, but can't seem to find them.  Time for better photo organization!