Step 1
Preheat the oven to 400 degrees Fahrenheit. Bring a large pot of water to a boil. Add the green beans and cook 3-4 minutes until bright green and tender crisp. Immediately add to an ice bath to stop the cooking. Strain and dry.
Step 2
Melt 1 tbsp. of butter in a pan over medium heat. Add the shallots and cook 5-7 minutes until tender but still maintaining their shape. Remove. Add the breadcrumbs to the pan and toast for 1-2 minutes until light brown. Add to the cooked shallots. Stir in the sliced almonds. Set aside.
Step 3
Wipe out the pan with a paper towel. Add the remaining 1 tbsp. of butter. Once melted, add the mushroom and cook 6-8 minutes until tender. Add the garlic and cook 1 minute. Add the flour and stir well. Cook for 1 minute. Add the milk and bouillon cubes. Bring to a simmer and cook for 6-8 minutes, stirring often, until thick and creamy. Taste and season with salt and pepper as needed.