Begin by thinly slicing the shallots and heating oil in a skillet over medium heat. Once hot, add the shallots, cooking for about 5-7 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Bring a large pot of salted water to a rolling boil. Blanch the fresh green beans for 3-4 minutes until bright green and tender-crisp. Drain and plunge into ice water.

In a saucepan, melt 2 tablespoons of butter over medium heat. Add 1 cup of finely chopped mushrooms and 2 minced garlic cloves. Sauté for about 5 minutes, then stir in 1 cup of heavy cream and 1 teaspoon of thyme. Cook for another 3-5 minutes until thickened.

In a large mixing bowl, combine the blanched green beans with the creamy mushroom sauce, and fold in half of the crispy shallots.

Preheat your oven to 375°F. Pour the mixture into a greased baking dish and top with remaining crispy shallots. Bake for 25-30 minutes until bubbly and golden.