Ingredients
1 tbsp. extra-virgin olive oil
1 shallot, finely chopped
1 clove garlic, finely chopped
kosher salt
Freshly ground black pepper
8 oz. cremini mushrooms, trimmed and chopped
1/2 c. mayonnaise
1/2 c. sour cream
1 tbsp. white wine vinegar
2 tsp. freshly chopped chives
1 tsp. fresh thyme
Pinch of sugar
5 1/2 c. all-purpose flour, divided
4 large eggs
3/4 c. cornmeal
1 tsp. onion powder
1 tsp. garlic powder
kosher salt
8 oz. green beans, trimmed
1/2 medium red onion, quartered, layers separated into petals
Vegetable oil, for frying
Preparation
Step 1Make Mushroom Dip: In a large skillet over medium heat, heat oil. Add shallot and garlic and season with salt and pepper, then cook, stirring, until softened, 3 minutes. Add mushrooms and cook, stirring, until golden and tender, 6 to 8 minutes. Let cool.Step 2Combine mushroom mixture, mayonnaise, sour cream, vinegar, chives, thyme, and sugar in a medium bowl and stir to combine. Season with salt and pepper, then chill until ready to serve.Step 3Make Fried Green Beans: Place ¾ cup flour in a shallow baking dish, and whisk eggs in a separate shallow baking dish. Whisk cornmeal, onion powder, garlic powder, 2 teaspoons salt and remaining ¾ cup flour in a third shallow dish. Working in batches, toss green beans and onions in flour, shaking off excess, then transfer to whisked eggs, tossing to coat and letting excess drip off. Dredge in cornmeal mixture and transfer to a parchment-lined baking sheet.Step 4Add enough oil to a large heavy-bottomed pot or cast-iron skillet to reach 1", then heat over medium until oil reaches 350°. Working in batches, being sure not to overcrowd the oil, fry green beans and onions, turning occasionally, until golden brown, 2 to 3 minutes per batch. Once fried, transfer to a wire rack set over a baking sheet and season with salt.Step 5Serve green beans and onions with mushroom dip.
