Make ahead 1 batch of Super Crispy Onion Strings.

Add 3 quarts of water to a stock pot and bring to a boil. Add a couple of health pinches of sea salt to the water. About 2 tablespoons.

While the blanching water is coming to a boil. Fill a large bowl with Ice and water to place the blanched beans in, this will stop the beans from cooking and hold the deep green color.

Once the salted water is up to a boil add in the green beans, bring back to a boil and cook for 5 to 7 minutes. They should be bright green at this point. Remove the beans with a kitchen Spyder or use a strainer to drain.

Immediately place them into the ice bath to stop the cooking process. once they are cooled drain and place onto a paper towel lined sheet pan to dry until needed.

In a large skillet over medium heat, add 4 tablespoons of butter and add in the mushrooms. Cook the mushrooms 5 - 6 minutes stirring occasionally. sprinkle with3 tablespoons of all purpose flour. Stirring constantly cook for about 2 -3 minutes to allow the flour taste to cook out.

Warm the chicken stock on the stove, just to a simmer. You don't need to bring it to a boil. Add the warm stock to the pan and give it a gentle stir.

Add the cooked green beans to the pan and stir to incorporate. leave for 2 to 3 minutes to allow the green beans to come back to temperature and allow all of the ingredients to meld together.

Place into a buttered casserole dish and bake in a 350 degree oven for 30 minutes covered wit foil, uncover and bake 20 additional minutes. Serve immediately.