• 2 cups Mexican crema or heavy cream

  • 1 cup milk

  • 3/4 ounces dried Shitake mushrooms

  • 3/4 cups all purpose flour

  • 3 tablespoons all purpose flour (divided)

  • 1 teaspoon salt

  • 2 large shallots (thinly sliced)

  • 4 corn tortillas (sliced into small strips)

  • 2 cups vegetable oil (divided)

  • 2 tablespoons butter

  • 1/2 cup Sherry cooking wine

  • 1/4 teaspoon ground nutmeg

  • 1 cup shredded Gruyere or Fontina cheese (divided)

  • 2 cans Libby’s Cut Green Beans (drained)


  1. Combine crema and milk in a medium saucepan over low-medium heat. Bring to a simmer, turn heat off and add dried mushrooms. Cover and let mushrooms hydrate in cream and milk for 30 minutes. Set aside.
  2. While mushrooms hydrate, make toppings:
    Heat 1 cup oil in a large skillet over medium heat.
  3. Combine ¾ cup flour and salt in a medium shallow bowl. Add shallots and toss to cover evenly.
  4. Working in batches, fry shallots until golden brown (about three minutes). Transfer to a paper towel-lined plate. Clean out oil. Add remaining oil to skillet and heat over medium heat.
  5. Add tortilla strips. Working in batches, fry until golden brown. Transfer to the same paper-towel lined plate as shallots. Set aside.
  6. Preheat oven to 350° F.
    Transfer cream and mushroom mixture to a blender. Blend until smooth. Set aside.
  7. In a large saucepan, melt butter over medium-low heat. Add remaining flour and stir until a roux (or a gravy-like mixture forms; about 1 minute). Add sherry cooking wine and continue stirring. Add blended cream and mushroom mixture and nutmeg and stir for 1 minute. Remove from heat and add ½ cup cheese. Stir until cheese melts.
  8. In a 9×6-inch baking dish, add half of the green beans. Top with an even layer of mushroom cream, remaining green beans and remaining mushroom cream. Top with remaining cheese. Bake for 40 minutes or until cheese gets bubbly.
  9. Remove from oven. Top with fried shallots and tortilla strips and serve.