saute the shallots in butter until crispy, then set aside. saute the green beans and mushrooms until soft. add more butter, the garlic, and flour to create a fake-out roux. stream in the stock to thicken with the flour. add sour cream, soy sauce, salt and pepper. bake with the crispy shallots until the casserole is hot and bubbly. YUM.
make vegetarian by using veggie stock instead of chicken stock. make GF by eliminating the flour and soy sauce. Instead, whisk 1 tablespoon cornstarch into the COLD stock before adding to the pan.