4 large shallots, thinly sliced and rings separated
Instructions
Preheat oven to 350°.
In a large enamel-coated cast-iron Dutch oven, bring 4 inches of water and 3 teaspoons salt to a boil over medium-high heat. Add green beans; cook until tender, about 5 minutes. Drain beans, and transfer to an ice water bath until cool. Drain beans well, and pat dry.
In a 12-inch cast-iron skillet, melt butter over medium heat. Add mushrooms; cook, stirring occasionally, until golden brown, about 10 minutes. Add onion; cook until tender, about 5 minutes. Add garlic and thyme; cook until fragrant, about 1 minute. Whisk in flour; cook for 1 minute. Whisk in half-and-half and wine until smooth; bring to a simmer. Remove from heat; whisk in cheese, Worcestershire, pepper, and remaining 1 teaspoon salt until smooth. Stir in green beans.
Bake until golden brown and bubbly, 25 to 30 minutes. Top with fried shallots. Serve immediately.
Fried shallots
In a 12-inch cast-iron skillet, pour oil to a depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 350°.
In a large bowl, whisk together flour, salt, and pepper; stir in shallots until fully coated.
Working in batches, fry shallots until golden brown, 2 to 3 minutes. Remove using a slotted spoon, and let drain on paper towels.
Recipe by Southern Cast Iron at https://southerncastiron.com/fresh-green-bean-casserole-2/