Directions:

• Cook green beans to your liking. Keep warm and set aside.
• Put the flour, garlic powder, salt and pepper on a plate. Use a fork to mix it all together and blend it.
• Trim edges off of ends of shallots. Slice the shallots length wise and then take each piece and cut in half horizontally. Break apart the shallots into mostly individual pieces. Some clumps are okay.
• Dip the shallots in the beaten egg mixture, fully coat. Then dip them in the flour mixture. Toss to coat.
• In a large pan, heat 3 tablespoons olive oil over medium heat. Once warm, add in the flour battered shallots. Fry until crispy, flipping halfway through. Remove the shallots once crispy. To the same pan, add the mushrooms and 4 tablespoons of butter. Reduce heat to medium-low. Cover with a lid and let soften for 2 minutes. Add in the green beans and the last 4 tablespoons of butter. Salt and pepper to taste.
• Top with the crispy shallots and serve.