Instructions

1. Heat oven to 350
2. Soak the cashews in boiling water for 1 hour
3. While cashews are soaking, blanch the green beans until they are tender and set aside
4. Heat 2 tablespoons of olive oil in a large pan.  Add the mushrooms, minced shallot and minced garlic and saute for 10 minutes
5. Drain the cashews and place in blender.  Blend with 1 cup fresh water until smooth
6. Add the mushroom mixture to blender along with the 2 cups of chicken stock and blend until you have a smooth mushroom soup.  Season with salt + pepper
7. In a casserole dish mix together the green beans, mushroom soup and half of the crispy shallots
8. Bake for 30 minutes then add the remaining crispy shallots to the top and bake for 5 more minutes

How to make the crispy shallots

1. Heat peanut oil in a Dutch oven on the stovetop to 350 degrees – you need enough oil to just cover the shallots that you will drop into the pan. Use a thermometer to monitor the temp of oil
2. Add shallots to hot oil and fry for about 1 ½ to 2 minutes
3. Remove shallots using a small wire frying strainer and set on a paper towel lined tray to cool