A Modern Day Green Bean Casserole

1 pound Blue Lake green beans 1/4 cup butter 1/2 cup julienne shallots1 1/2 cups sliced cremini mushrooms1 1/2 cups shiitake mushrooms2 ounces brandy1 tablespoon chopped garlic 2 cups heavy cream1/16 teaspoon grated nutmeg1 teaspoon ground black pepperPinch of cayenne pepper 1/2 cup tarragon leaves 1/2 cup grated gruyere cheese 3/4 cup grated parmesan cheese, divided 1/4 cup sliced almondsHeat oven to 375 degrees. Butter a 2-quart casserole dish.In boiling salt and water, blanch the green beans until just cooked. Cool in ice water, drain and reserve.In the sauté pan, melt the butter. Add the shallots, sauté until lightly brown (about 2 minutes).Add the mushrooms, sauté over medium heat until just cooked. Remove from the pan and let cool.In the small sauce pan, bring the brandy to a boil and add the garlic, heavy cream, and the herbs and spices. Bring all to a boil and then immediately turn off the flame. Whisk in gruyere cheese and 1/2 cup grated parmesan.In a large bowl, combine the green beans, shallots, mushrooms and sauce. Adjust the seasoning with salt and pepper. Pour into prepared casserole dish; sprinkle the top with sliced almonds and the remaining parmesan cheese. Bake until golden brown on top and hot throughout.Serves 10.Nutrition values per serving: 336 calories, 28 g fat (16 g saturated), 10 g carbohydrates, 3 g fiber, 10 g protein, 89 mg cholesterol, 201 mg sodium.Chef Michael Kornick, mk, Chicago