2 teaspoons soy sauce
2 teaspoons lemon juice (from 1 lemon)
2 cups homemade or low-sodium canned chicken stock
1½ cups heavy cream
1 recipe Fried Shallots (recipe follows), plus 2 tablespoons
of the strained oil
2 tablespoons unsalted butter
2 medium cloves garlic, finely minced or grated on a
Microplane (about 2 teaspoons)
¼ cup all-purpose flour
Kosher salt and freshly ground black pepper
2 pounds green beans, ends trimmed and cut into 2-inch
segments
Smash the mushrooms under the bottom or a large skillet
until broken into ¼- to ½-inch pieces. Roughly chop into
⅛- to ¼-inch pieces. Set aside.
- Combine the soy sauce, lemon juice, chicken stock, and
cream in a 1-quart liquid measure or medium bowl. Set
aside. - Heat the shallot oil and butter in 12-inch nonstick skillet
over high heat until the butter melts and the foaming
subsides. Add the mushrooms and cook, stirring
occasionally, until their liquid has evaporated and the
mushrooms begin to sizzle, 6 to 10 minutes. Reduce the
heat to medium-high, add the garlic, and cook, stirring,
until fragrant, about 30 seconds. Add the flour and cook,
stirring constantly, until light golden blond, 1 to 2
minutes. Whisking constantly, add the stock and cream
mixture. Bring to a boil, whisking, then reduce to a