Upgrade your traditional and classic green bean casserole by using fresh green beans rather than frozen or canned. And instead of canned soup, make a mushroom variation of the classic French velouté sauce.
It’s usually made with store-bought fried onions, but you know we’re here to WOW, so we’re making our own crispy shallots.
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Green Bean Casserole, Mushrooms & Crispy Shallots
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 8 1x
Description
The classic green bean casserole is upgraded by using fresh green beans, mushrooms, and crispy shallots rather than canned.
Ingredients
3 large shallots, thinly sliced (about 1 cup)
Salt and pepper
3 tablespoons all-purpose flour, divided
5 tablespoons vegetable oil, divided
10 ounces cremini mushrooms, stems discards, caps wiped clean, sliced 1/4-inch thick
2 tablespoons unsalted butter
1 medium onion, minced (about 1 cup)
2 cloves garlic, minced or pressed with a garlic press (about 2 teaspoons)
1 1/2 pounds green beans, stem ends trimmed
3 sprigs thyme
2 bay leaves
3/4 cup heavy cream
3/4 cup low-sodium chicken broth
Instructions
- In a small bowl, toss the shallots with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 2 tablespoons of flour. Set aside.
- Heat 3 tablespoons of oil in a 12-inch nonstick skillet over medium-high heat until smoking. Add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer to a baking sheet lined with a few layers of paper towels.
- Wipe out the skillet and set back over medium-high heat. Add the remaining 2 tablespoons of oil, mushrooms, and 1/4 teaspoon salt. Cook, stirring now and then, until the mushrooms are browned, about 8 minutes. Transfer to a plate and set aside.
- Wipe out the skillet again and set over medium heat. Add butter, and when foaming subsides add the onion. Cook, stirring now and then, until edges begin to brown, about 2 minutes. Stir in garlic, remaining 1 tablespoon of flour, green beans, thyme, and bay leaves. Add the cream and chicken broth and increase heat to medium-high. Cover and cook until beans are partly tender, about 4 minutes. Add the mushrooms and continue cooking, uncovered, until beans are tender and sauce has thickened, about 4 minutes.
- Remove from heat and remove bay leaves and thyme sprigs. Taste and adjust seasoning if needed. Transfer to a serving dish, sprinkle evenly with crispy shallots, and serve.
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