Quasi-traditional Green Bean Casserole

3 ounces butter2 shallots chopped finely2 dried porcini mushrooms1 quart heavy cream1 pound chanterelle mushrooms, washed, trimmed and quartered lengthwise 3/4 pound haricot verts (French green beans), blanched 3/4 pound yellow wax beans, blanched1 sprig fresh oregano, chopped2 sprigs fresh thyme, strip leaves from stem6 shallots thinly sliced rings3 cloves garlic, chopped finely1 cup flourOil for fryingHeat oven to 325 degrees. Butter a 2-quart casserole dish.For the sauce: In a medium sauce pot over medium heat add butter, chopped shallots and dried porcini mushrooms; sauté until shallots are translucent.Add heavy cream to pot, reduce heat and simmer gently until sauce thickens; this could take about 30 minutes. Ladle through a fine meshed strainer into a large mixing bowl.For casserole: Combine blanched beans, chanterelle mushrooms, fresh herbs and cream mixture, stir until vegetables are evenly coated with sauce; pour mixture into casserole dish and bake 30-45 minutes.For garnish: In a large bottomed sauce pot add vegetable oil 2 inches deep, place over medium heat with a candy thermometer inserted in the oil, heat until 325 degrees and monitor the flame for consistent heat.Separate rings of shallots and dredge them into flour; shake off excess flour and drop into hot oil. Fry shallot rings until golden brown, remove and drain on paper towels. Just before serving garnish casserole with fried shallots.Serves 10.Chef's notes: If you can't get fresh or frozen wax beans, used canned, but rinse them very well. Or, make dish with 1 1/2 pounds green beans.Nutrition values per serving: 451 calories, 43 g fat (26 g saturated), 15 g carbohydrates, 3 g fiber, 6 g protein, 149 mg cholesterol, 46 mg sodium.Chef Jeremy Lycan, 302 West, Geneva