Step 1

Preheat oven to 400 degrees and line a sheet pan with parchment paper or a silicone mat. Toss green beans in olive oil and season with salt and pepper. Lay in a single layer on sheet pan and roast for 10-15 minutes.

Step 2

In a large skillet, heat enough oil to coat the bottom of the pan. Saute garlic and shallot until translucent and begin to saute mushrooms. Once the mushrooms have wilted and decreased in volume, add thyme, cream and season with salt and pepper. Cook until cream is hot and sauce is thick.

Step 3

In a small pot, warm vegetable oil to 350 degrees. Dredge leeks in a light coat of flour. Sprinkle into the hot oil and allow to fry until golden in color. Strain from oil with a spider and drain on a paper towel-lined plate. Season with salt and pepper.

Step 4

To assemble, place green beans on serving platter, top with mushroom sauce and garnish with crispy leeks.