Roasted Mushroom and Green Bean Casserole

cooking.nytimes.com

arodenha

Nonstick cooking spray

2½ pounds haricots verts or French green beans, trimmed and cut into 1-inch pieces

1 pound hen of the woods mushrooms (or cremini, oyster or other mushroom), cut into bite-size pieces

2 large shallots, halved lengthwise and thinly sliced into half-moons

4 garlic cloves, minced

2 tablespoons extra-virgin olive oil

Kosher salt and black pepper

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 quart heavy cream or half-and-half

1 teaspoon Cajun seasoning

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon chicken base concentrate (or ½ bouillon cube)

¼ teaspoon ground nutmeg

1¾ cups shredded or grated Parmesan

1 cup panko bread crumbs

2 cups store-bought or homemade fried shallots or onions

Directions at cooking.nytimes.com

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