Kosher salt
2 lbs. uncooked frozen haricot verts, trimmed of stems and cut into 2-to-3-inch pieces
1/2 lb. unsalted butter
6 oz. sliced shiitake mushroom caps, about 1½ cups
8 oz. sliced yellow onion, about 2 cups
2 garlic cloves, grated on a microplane or minced very fine
1 Tbs. + 1 tsp. curry powder (Javin brand preferred)*
1/2 tsp. turmeric
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
1½ cups all-purpose flour
4 cups whole milk
1 cup heavy cream
2 Tbs. mushroom powder (Totole brand preferred)*
1 tsp. light brown sugar
1/2 Tbs. kosher salt
1/2 Tbs. mushroom-flavored dark soy (Pearl River Bridge brand preferred)*
1 can French’s crispy fried onions (2.8 oz, or to taste)
Preheat an oven to 350°F.
Prepare an ice bath in a large container with equal parts cold water and ice.
Bring six quarts of water to a boil in a large stock pot. Salt the water heavily (think ocean salty). Drop the haricot verts in the boiling water for 30 seconds. Drain and immediately put them in the ice bath to stop the cooking process. Drain well and set aside.
Melt the butter in a large saucepan over medium heat until it begins to foam, being careful not to let it brown. Add the mushrooms and sauté until they release most of their liquid and begin to brown, five to 10 minutes. Add the onions and garlic and sauté until the onions are softened and translucent, about five minutes. Add the curry powder, turmeric, white pepper, and cayenne pepper. Stirring, toast the spices until fragrant, then add the flour to the pan. Stirring constantly, lightly toast the flour for about five minutes.
Little by little, stir in the cold milk, being sure to work out any clumps. Cook until thickened but not boiling (the liquid should reach between 170 and 180°F.) Stir in the heavy cream, mushroom powder, brown sugar, salt, and dark soy.
Stir the haricot verts into the hot sauce and pour it all into a greased 9x13-inch casserole dish. Bake in the preheated oven for 30 minutes. Top with French’s onions and bake for an additional 10 minutes. Remove from the oven and cool at room temperature for 15 minutes before enjoying.
Pro Tip: You can source the suggested ingredient brands online, but Corrie and Shuai prefer to shop local. Find their picks at Asian supermarkets, such as H&L on Rivers Avenue and India Spice on Old Towne Road.
Do not replace the dark soy with regular soy, warns Corrie. “Dark soy has a much lower salt content and is meant to add color and depth rather than seasoning. Regular soy will make your sauce too salty!”
Incorporate new flavors in your holiday menus
