Woodsy funghi porcini and crunchy shallots elevate the classic Thanksgiving side dish.

Preheat oven to 350 degrees. Soak dried mushrooms in 1 cup boiling water for 15 minutes. Drain mushrooms in a strainer set over a large measuring cup and press out juice. Pour reserved mushroom soaking liquid in a strainer lined with a coffee filter or cheesecloth to remove any grit, and set aside. Chop mushrooms in large strips.

Melt butter in large sauté pan over medium heat. Add fresh mushrooms, porcini and salt, stir and sauté, turning often, until fresh mushrooms are golden brown. Add reserved mushroom soaking liquid and cook, stirring frequently, until liquid has evaporated. Add flour and stir for two minutes, then add cream. Turn down heat to medium low, and cook, stirring occasionally, until liquid thickens. Season well with salt and freshly ground pepper.

Cook green beans in a pot of salted boiling water for about two minutes. Plunge immediately in ice water to cool. Drain and place in a bowl. Add the mushroom mixture and mix well. Transfer mixture to a buttered 13x9 baking dish. Sprinkle crispy fried shallots liberally over the top. Bake until the sauce is bubbling up on the edges, about 25 minutes. Let set for 5 minutes and serve.