In a medium bowl toss together the tapioca starch, white rice flour and sliced shallots. Use your fingers to shingle the shallots so that the tapioca/rice flour coats each ring.

Heat ½” canola oil in a medium pot. Drop one slice of onion in and if the oil sizzles, you’re ready to fry! Carefully, add enough sliced shallots to the hot oil until there’s an even layer, not to overcrowd the pan. Fry until golden brown and crisp. Remove cooked onions using a slotted spoon and place onto a paper-towel lined plate. 

Repeat the cooking process with remaining raw shallots until all are fried. Sprinkle with a generous pinch of salt after cooking. Set aside for later.

Bring a large pot of water to a boil with a generous amount of salt. Once water boils, carefully drop in green beans and cook for 5 minutes. 

Transfer blanched green beans to a bowl filled with cold water & ice. Allow to cool. 

Preheat the oven to 350°F and grease a casserole dish (or 9”x13” pan) with cooking spray. Set aside.

Meanwhile, heat butter and onion in a large skillet over medium heat. Cook onions for 5 minutes or until translucent. 

Mix in the garlic and cook another 1-2 minutes until fragrant. 

Add the sliced mushrooms to the pan and mix to combine. Cook for 5-7 minutes until softened, over medium heat. Mix in the flour until it is no longer visible.

Mix in wine and bring to a simmer until mostly evaporated. 

Next, add the broth and plant-based milk, along with salt & pepper. Bring to a simmer and cook for about 5-8 minutes, stirring frequently until thickened. 

Taste the mushroom mixture and add more salt or pepper as needed. 

Add the blanched green beans to the creamy mushroom mixture and until fully coated.

Transfer the green bean mixture to the prepared baking dish and bake for about 25 minutes.  

Sprinkle the casserole with fried shallots and bake for an additional 5 minutes.

Allow to cool 10 minutes before digging in. Enjoy!