The Roasted Mushrooms

1. Preheat oven to 425 degrees Fahrenheit.
2. Place mushrooms in a large baking dish.
3. Sprinkle with olive oil, red wine vinegar, and salt and pepper.
4. Roast for about 40 minutes.

The Haricot Vert

1. Fill a large pot with water.
2. Salt the water and bring it to a boil.
3. Add the haricot vert to the water and cook for 2-3 minutes.
4. Remove and place immediately in a bowl of ice water to stop the cooking.
5. Set aside.

The Sauce

1. In a large stock pot, melt the butter
2. Add the leaks and sauté for about 5 minutes.
3. Season with salt and pepper.
4. Add the garlic and cook for 1-2 minutes.
5. Add the vermouth and cook for 2-3 minutes.
6. Add the flour and stir to coat the vegetables. Cook for 2-3 minutes.
7. Whisk in the broth. Simmer for 15-20 minutes.
8. Add the heavy cream and simmer another 10 minutes.
9. Add the thyme, chives, parmesan cheese, and Worcestershire sauce.
10. Season with salt and pepper.
11. Pour over the beans and mushroom and mix to coat the vegetables. Bake at 350 degrees Fahrenheit covered for 45 minutes.
12. Remove from oven and top with fried shallots immediately before serving.

The Fried Shallots

1. In a bowl, combine the buttermilk, tonic water, egg, salt, and pepper. Stir to combine.
2. In a separate bowl, combine flour, salt, and pepper. Stir to combine.
3. In a pan, heat 3 cups canola oil.
4. Dip the shallots first into the buttermilk mixture and then into the flour mixture.
5. Fry in the oil until golden brown.
6. Remove from the oil and place on a few layers of paper towels to absorb the excess oil.
7. While hot, season with extra salt.