Crescent Cornucopia

INGREDIENTS
1 lb. Peeled and Shaved Shallots
2 cups Canola Oil
2 tsp. Soy Sauce
1 1/2 lb. Button Mushrooms
1 Lemon
2 cups Chicken Stock
1 1/2 cups Heavy Cream
2 tbsp. Butter
2 Garlic Cloves Minced
1/4 cup Flour
2 lb. Fresh Green Beans, trimmed
and cut in half
GREEN BEAN CASSEROLE
• Cook shallots in oil on high heat continuously stirring for
approx. 10 minutes or until crispy, remove from oil and allow to
drain on paper towels.
• Rough chop the mushrooms.
• Add butter and 2 tablespoons oil to a pan, on high heat allow
butter to melt and add mushrooms. Cook approx. 5 minutes until
liquid evaporates.
• Add garlic and sauté approx. 1 minute . Add flour, stir into
mushroom mixture until blonde.
• Add chicken stock and heavy cream while constantly mixing.
Cook until thickened.
• Blanch green beans in boiling water.
• Mix cooled green beans with mushroom sauce. Top with fried
shallots and bake at 350 for approx. 15 minutes.
Recipe by: Executive Chef Matthew Schneider, Double Tree by
Hilton Newark Airport, New Jersey