·         2 1/2 pound fresh green beans, washed and ends trimmed
·         1 pound shallots, peeled and thinly sliced
·         1/3 cup plus 3 tablespoons flour
·         Vegetable oil
·         Salt
·         2 tablespoons  butter
·         1/2 cup chopped onion
·         1/2 teaspoon paprika
·         Pinch cayenne pepper
·         1 pound white button mushrooms, washed, dried, stemmed and thinly sliced
·         2 cups chicken stock
·         1/2cup crème fraiche

Put 1/3 cup of the flour in a shallow dish and add the shallots.  Toss to coat lightly and shake off any excess flour.  Heat 2 inches of vegetable oil in a heavy pan.  Add the shallots (in 2 batches) and fry until crisp…..about 3 minutes.  Remove with a slotted spoon to a paper towel lined dish and season with salt.

Bring a large pot of water to a boil.  Add a couple of teaspoons of salt and blanche the beans for 5 to 6 minutes of until crisp-tender.  Drain and refresh with cold water.  Pat dry and set aside.

To finish: Melt the butter in a large enameled cast-iron casserole.  Add the onion and cook over medium heat until tender, about 5 minutes.  Stir in the paprika and cayenne.  Cook 1 minute, stirring.  Add the mushroom and cook 8 to 10 minutes or until browned. 

Stir in the remaining 3 tablespoons  of flour and cook over low for 2 minutes, stirring.  Heat the stock and stir in, stirring until the sauce is smooth. 

Stir in the crème fraiche and beans.  Cook until beans are hot 8 to 10 minutes longer. 

Sprinkle with shallots and serve.

(To make ahead:  After beans are added cover pan with foil.  Before serving time place in a 400 °F.  oven for 20 minus.  Sprinkle with shallots and serve.)