Begin by washing the fresh green beans and trimming the ends. Cut them into bite-sized pieces for even cooking. Next, clean the cremini mushrooms and slice them thinly.

Bring a pot of salted water to a boil, then add the green beans. Boil for about 5 minutes until they are vibrant and tender-crisp. Immediately transfer the beans to an ice bath.

In a skillet over medium heat, melt 2 tablespoons of butter. Add the sliced mushrooms and sauté for 5-7 minutes until golden and tender. Remove from the pan and set aside.

Preheat your oven to 350℉. In the same skillet, melt the remaining butter and whisk in the flour to create a roux. Gradually whisk in the half & half until thickened, then stir in the chicken broth, soy sauce, black pepper, and mushrooms.

Pour the mushroom gravy over the prepared green beans in a baking dish. Mix everything together until the beans are coated. Bake for 25 minutes.

While the casserole is baking, heat canola oil in a small pan. Add sliced shallots and fry for about 8-10 minutes until golden brown. Set aside.

After baking, sprinkle crispy fried shallots over the top and return to the oven for an additional 5 minutes.