STEP 1: PREPARE THE INGREDIENTS

Start by trimming the ends of the green beans and slicing the mushrooms. Prepare the shallots by peeling and thinly slicing them. Place the sliced shallots in a bowl and cover them with buttermilk. Allow them to soak for at least 15 minutes; this will help achieve that delightful crispiness when fried.

STEP 2: COOK THE GREEN BEANS

In a large pot, bring salted water to a boil. Add the trimmed green beans and blanch them for about 3-4 minutes, until they are bright green and crisp-tender. Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking process. This will help retain their vibrant color and crunchy texture.

STEP 3: SAUTÉ THE MUSHROOMS

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden brown and have released their moisture. Stir in the minced garlic and cook for another minute until fragrant. Season with salt and pepper to taste. Remove the skillet from heat and set aside.

STEP 4: MAKE THE CRISPY SHALLOTS

In a separate frying pan, heat vegetable oil over medium heat. While the oil is heating, drain the shallots from the buttermilk and toss them in all-purpose flour until fully coated. Shake off any excess flour.

Once the oil is hot, carefully add the coated shallots to the pan in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to transfer the fried shallots to a paper towel-lined plate to drain any excess oil. Season lightly with salt.

STEP 5: COMBINE AND SERVE

In the skillet with the sautéed mushrooms, add the blanched green beans and toss to combine over medium heat until warmed through, about 2-3 minutes. Adjust seasoning with more salt and pepper if necessary.

Transfer the green bean and mushroom mixture to a serving platter and top generously with the crispy shallots. Serve immediately and enjoy the delightful crunch and flavor of this dish!