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Sautéed Green Beans with Mushrooms and Crispy Shallots is a crowd-pleaser. You may want to make a double batch.

Sautéed Green Beans > Casserole.

Here’s my fresh and delicious take on the standard baked green bean casserole. I’ve served these Sautéed 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!

If you really need gluten-free cream of mushroom soup:

Here's my recipe for gluten-free cream of mushroom soup. It won't help you make this green bean recipe, but it may help in other parts of your life.

Making your greens beans gluten and dairy free:

The recipe also has a dairy-free option, which makes the dish Paleo-friendly too. (Pro tip: use cashew or coconut based DF yogurt, as opposed to soy, almond or rice.) 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.

Swapping crispy shallots for gluten-free fried onions:

If you love the French Fried Onions from a can, you can leave out the crispy shallots and use those, or smother the sautéed green 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 Good Graces or these, if those are sold out.

These Sautéed Green Beans are perfect for your holiday menu, along with these recipes:

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) to pair with your sautéed green beans – they’re all showstoppers.

whole foods style kale salad with cranberries

Kale Salad with Cranberries and Pumpkin Seeds

Since kale holds up well, this salad keeps for 2-3 days in the fridge, so it's great for holiday meals and dinner parties, and for batch cooking/meal prepping too.

Butter Pecan Sweet Potatoes

Try this Butter Pecan Sweet Potatoes recipe that I wrote for a Food Network challenge, it's a total crowd pleaser.

gluten free apple cake with a slice taken out

Gluten-Free French Apple Cake:

If holiday treats are what you're looking for, this French Apple Cake should absolutely be the next thing you bake.

Fresh Green Beans with Mushrooms and Crispy Shallots

Sautéed Green Beans With Mushrooms And Shallots

K.C. Cornwell

Like the casserole, but better. This sautéed green beans recipe pairs the fresh veggies with savory mushrooms and crispy shallots for a dish that you'll probably want to double.

4.96 from 21 votes

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Prep Time 20

Cook Time 20

Course Side Dish

Cuisine American

Servings people

Calories 75 kcal

Ingredients

1-¾ pounds green beans, trimmed
2 tablespoon olive oil, divided
2 large shallots, thinly sliced (about ½ cup)
½ cup Gluten-Free chicken or vegetable stock
2 teaspoon tapioca starch, or cornstarch
8 ounces cremini mushrooms, sliced about ⅛ inch thick
⅓ cup Greek yogurt, 2% or whole or dairy-free alternative
½ teaspoon Kosher salt
freshly ground pepper

For the crispy shallots:

2 tablespoon olive or vegetable oil
2 large shallots, thinly sliced (about ½ cup)
Kosher salt and pepper

Instructions

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.

Bringing the dish together:

Heat 1 tablespoon 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.

Video

Notes

Make it Dairy Free & Paleo: substitute ¼ cup unsweetened coconut yogurt for the Greek yogurt, and use olive oil for the crispy shallots: If you're following the swaps for dairy-free or Paleo, I like cashew or coconut yogurt in this recipe, as opposed to some of the other DF yogurt options.

I add the 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.

Nutrition

Calories: 75kcalCarbohydrates: 6gProtein: 3gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 282mgPotassium: 281mgFiber: 1gSugar: 3gVitamin A: 172IUVitamin C: 4mgCalcium: 32mgIron: 1mg

Keyword gluten-free side dish, green bean recipe, mushroom recipes, vegetable recipes

Love this sautéed green beans recipe? Try our friend Tina's Asian-Style Stir-Fried Green Beans

Tina's mom made stir-fried green beans for dinner when she was a kid, and she loved them. Tina's favorite pieces were the slightly charred, garlicky, crunchy/soggy ones at the bottom!