Directions

1. Place the cashews in a bowl and cover them with boiling water. Soak for 1 hour.

2. Meanwhile, heat the ghee in a skillet over medium heat. Add the mushrooms, shallot, and garlic and sauté for 10 minutes, or until the mushrooms and shallot have softened.

3. Pour in the sherry and simmer for 5 minutes to reduce the liquid.

4. Drain and rinse the cashews, transfer them to a blender, add the water, and blend until very smooth.

5. Add the mushroom mix, half of the stock, and the salt, pepper, and thyme to the blender and pulse a few times until the mushrooms are bite size.

6. Pour the mixture into a bowl and stir in the remaining stock. Set aside to cool for 15 minutes. Preheat the oven to 350°F.

7. Combine the mushroom mixture with the haricots verts and spoon into a casserole dish.

8. Bake, covered, for 30 minutes, until the beans are tender and the sauce is bubbling. Uncover and bake for 15 minutes more.

9. Meanwhile, to make the topping, heat the palm shortening in a small, deep saucepan over medium-high heat.

10. Working in batches, pan fry the shallots for about 5 minutes, until golden brown. Drain and cool in a single layer on a plate lined with paper towels.

11. Top the casserole with the crispy shallots and serve warm.