Ingredients:
- 1 pound (454 g) Chinese long beans, halved
- 2 tablespoons (30 ml) butter
- 12 ounces (340 g) shiitake mushroom caps, sliced
- Salt and pepper
- 2 cloves garlic, minced
- ¼ teaspoon (1.25 ml) ground nutmeg
- 2 tablespoons (30 ml) flour
- 1 cup (240 ml) vegetable stock
- 1 cup (240 ml) half and half
- Fried shallots, to garnish
Method:
Preheat the oven to 400 F (205 C).
In a large pot of heavily salted water, blanch the beans until crisp-tender, 4-5 minutes. Transfer immediately to an ice bath and once chilled, drain and set aside on paper towels.
Melt the butter in a very large cast-iron skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and cook 4-5 minutes, until the mushrooms are soft.
Add the garlic and nutmeg, continue cooking for 1-2 minutes more, until the garlic is aromatic.
Sprinkle the flour over the mushrooms and stir to combine. Cook for 1 minute.
Stir in the vegetable stock and bring to a simmer. Once simmering, lower the heat to medium and add the half and half. Cook until thickened, stirring often, 6-8 minutes.
Stir the long beans into the sauce to combine. Top the mixture with the fried shallots
Carefully transfer the skillet to the oven and bake for 3-5 minutes, or until bubbly and the topping has crisped.
Allow to cool for 3-5 minutes and serve.