Fresh Green Beans with Mushrooms and Crispy Shallots is a crowd-pleaser. You may want to make a double batch.
Here’s my fresh and delicious take on the standard baked green bean casserole. I’ve served these Fresh Green Beans with Mushrooms and Crispy Shallots several times, and always gotten rave reviews. In fact, the recipe was featured in GFF Magazine because the founder liked the green beans so much! The recipe also has a dairy-free option, which makes the dish Paleo-friendly too. I add a little tapioca starch to the sauce to make the texture a little creamier, but if you like it a little thinner, feel free to skip that step. The recipe is delicious both ways.
If you love the French Fried Onions from a can, you can leave out the crispy shallots and use those, or smother the beans with both. I won’t even judge you. Of course, those GF onions always get to be a sold-out circus during Thanksgiving time, so I’ll even provide a couple of options on Amazon for you: try these from Live GFree or these, if those are sold out.
*If you’re working on a holiday menu, check out my Sweet Potatoes with Gingersnap Cranberry Crumble, fabulous Pumpkin Cheesecake and Torta Gianduia (chocolate hazelnut cake) – they’re all showstoppers too.
1-3/4 pounds green beans, trimmed
2 Tbsp olive oil, divided
2 large shallots, thinly sliced (about 1/2 cup)
1/2 cup Gluten-Free chicken or vegetable stock
2 tsp tapioca starch (or cornstarch)
8 ounces cremini mushrooms, sliced about 1/8 inch thick
1/3 cup Greek yogurt (2% or whole)
1/2 tsp Kosher salt
freshly ground pepper
For the crispy shallots:
- 2 tbsp olive or vegetable oil
- 2 large shallots, thinly sliced (about 1/2 cup)
Kosher salt and pepper
Make it Dairy Free & Paleo: substitute ¼ cup unsweetened coconut yogurt for the Greek yogurt, and use olive oil for the crispy shallots
First, make the crispy shallots:
Heat oil in a large skillet over medium-low heat. Add shallots and cook, stirring often and being careful not to let them scorch, until medium-golden brown, 10-12 minutes. Remove with a slotted spoon to a paper towel-lined plate and season with salt and pepper. The shallots will crisp up once they cool. Discard oil, skillet may be used for the rest of the recipe.
Prepare the green beans:
Bring water to boil in a large saucepan, blanch fresh beans until just tender (about 5-6 minutes), drain.
Heat 1 tbsp olive oil over medium heat in a large nonstick skillet. Sauté shallots, stirring occasionally, until tender and beginning to brown, about 2-3 minutes. Add the additional olive oil to the skillet and add mushrooms and sauté, stirring occasionally, until golden brown, about 6 minutes.
Whisk the tapioca starch into the stock, and then add the mixture to the skillet and reduce the heat to medium. Cook until thick, about 3 minutes. Remove from heat, stir in yogurt, salt, and pepper. Add beans and toss. Top with crispy shallots and serve warm.