1. Preheat oven to 350 degrees.
2. Bring a pot of salted water to a boil. Add green beans and boil for 3 minutes. Drain beans and immediately plunge into ice water to stop the cooking. Drain well, and set beans aside in a 9 by 13-inch baking dish.
3. In a large saucepan, bring 2 inches of vegetable oil to 365 degrees. In a medium bowl, combine flour and paprika. Season with salt and pepper. Place shallots in the bowl and, using your hands, dredge lightly in the flour mixture. Tap off the excess flour and place half the shallots in the oil. Fry until golden and crispy, about 1 to 2 minutes. Remove and drain on paper towels; season with salt and pepper. Repeat with remaining shallots.
4. Melt the butter in a large skillet over medium heat. Add sliced mushrooms and cook without stirring until browned, about 2 minutes. Add mushroom soup, milk, water, lemon juice, soy sauce, and tarragon to skillet and whisk until smooth. Bring mixture to a simmer, pour over green beans, and stir to combine. Add half the shallots and stir again. Bake until sauce bubbles, about 30 minutes. Top evenly with remaining shallots and bake 5 more minutes. Serve immediately.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.