Chili Crisp Green Bean Casserole

• •1.5 lb fresh green beans, trimmed and cut into 2-inch pieces
• •2 tablespoon unsalted butter
• •10 oz mixed mushrooms (cremini and shiitake), sliced
• •1 large shallot, finely diced
• •4 cloves garlic, minced
• •1 teaspoon fresh ginger, finely grated
• •2 tablespoon all-purpose flour
• •1 cup vegetable broth
• •0.8 cup heavy cream
• •1.5 tablespoon soy sauce
• •3 tablespoon chili crisp (such as Lao Gan Ma), divided
• •1 cup crispy fried shallots or french fried onions
• •0.5 cup panko breadcrumbs
• •1 teaspoon toasted sesame oil
• •2 scallions, thinly sliced
• • to taste kosher salt
• • to taste black pepper, freshly ground

Instructions

1. 1

   Preheat the oven to 375°F (190°C) and lightly grease an 8x8-inch or 2-quart baking dish.

2. 2

   Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and blanch for 4 to 5 minutes until bright green and crisp-tender. Immediately transfer them to an ice water bath to stop the cooking, then drain well and pat thoroughly dry with a clean kitchen towel.

3. 3

   Melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook without stirring for 3 minutes to develop deep browning, then sauté for another 3 to 4 minutes until tender.

4. 4

   Add the diced shallot, minced garlic, and grated ginger to the mushrooms. Cook for 1 to 2 minutes until fragrant.

5. 5

   Sprinkle the all-purpose flour evenly over the mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste.

6. 6

   Slowly pour in the vegetable broth while whisking to prevent lumps, then whisk in the heavy cream, soy sauce, and 2 tablespoons of the chili crisp. Bring to a gentle simmer and cook for 3 to 5 minutes until the sauce is thick and glossy. Season with a pinch of kosher salt and freshly ground black pepper to taste.

7. 7

   Fold the blanched green beans into the sauce until evenly coated, then transfer the entire mixture into the prepared baking dish.

8. 8

   In a small bowl, combine the crispy fried shallots, panko breadcrumbs, sesame oil, and the remaining 1 tablespoon of chili crisp, tossing until the crumbs are evenly coated in the aromatic chili oil.

9. 9

   Scatter the crispy topping mixture evenly over the casserole.

10. 10

    Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the topping is deeply golden and crispy.

11. 11

    Let cool for 5 minutes, garnish with sliced scallions and an extra drizzle of chili oil if desired, and serve warm.

Chef's Tips

• 💡Ensure green beans are thoroughly patted dry after blanching so excess water does not dilute the rich cream sauce.
• 💡For extra heat, spoon additional spicy chili crisp directly over individual portions when serving.
• 💡You can assemble the mushroom and green bean base up to 24 hours in advance; simply keep the crispy crumb topping separate and add it right before baking.