• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
G-Free Foodie logo
  • Recipes
    • Appetizers & Snacks
    • Baked Goods
    • Beverages
    • Dairy Free
    • Desserts
    • Kid Zone
    • Main Dishes
    • Paleo Friendly
    • Quick & Easy
    • Recipes & Techniques by Cooks We Love
    • Salads & Dressings
    • Side Dishes
    • Soups
    • Tips & Tricks
    • Vegan
  • Articles
    • Dining Tips
    • G-Free Foodie Guides
    • G-Free Foodie Mommies
    • G-Free Foodie Product Reviews
    • Gluten Free Advice + Experts
    • KC's Blog
  • About
  • Shop
  • Help!
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Browse Recipes
  • Articles
  • About
  • Shop
  • Help!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home / Recipes / Side Dishes

    Sautéed Green Beans With Mushrooms And Shallots

    Posted On Apr 26, 2018 · Updated On Dec 15, 2019

    Sautéed Green Beans With Mushrooms And Shallots

    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.

    Dairy FreePaleo FriendlySide Dishes

    Share

    Jump to Recipe Jump to Video Print Recipe

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

    Sautéed Green Beans with Mushrooms and Crispy ShallotsHere’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! 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 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 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.

    Fresh Green Beans with Mushrooms and Crispy Shallots

    Sauteed 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.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Course Side Dish
    Cuisine American
    Servings 6 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

    Make it Dairy Free & Paleo: substitute ¼ cup unsweetened coconut yogurt for the Greek yogurt, and use olive oil for the crispy shallots

      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.
      • 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

      YouTube video

      Notes

      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

      You May Also Like

      • The Most Common Cooking Mistakes!
        The Most Common Cooking Mistakes!
      • Vegetarian Ragu Recipe That You Have To Try: Lidia's Mushroom Ragu
        Vegetarian Ragu Recipe That You Have To Try: Lidia's…
      • Easy & Delicious Avocado Baked Eggs
        Easy & Delicious Avocado Baked Eggs
      • Gluten Free Easter Candy List
        Gluten Free Easter Candy List
      « Sweet & Salty Candied Bacon Bites
      Sweet Potatoes with Gingersnap Cranberry Crumble »

      Share

      Reader Interactions

      Let Us Know What You Think Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      Sign up for our Newsletter & live deliciously G-Free

      K.C. the G-Free Foodie

      K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

      Featured Recipes

      how to cook duck breast: perfectly cooked duck breast on salad

      How To Cook Duck Breast: Tea Brined Duck Breast

      Gluten-Free Colomba Pasquale

      Gluten-Free Colomba Pasquale | Easter Dove Bread

      White Chocolate Rocky Road colorful

      White Chocolate Rocky Road | Gorgeous + Easy Treat!

      Lamb Chops with Spicy Apricot Sauce recipe

      How to Cook Lamb Chops in The Oven: Lamb Chops with Spicy Apricot Sauce

      SHOP GLUTEN FREE FAVES

      Popular Categories

      • Appetizers + Snacks
      • Beverages
      • Desserts
      • Dining Tips
      • Main Dishes
      • Quick + Easy
      • Salads + Dressings
      • Soups
      • Tips + Tricks

      Footer

      People

      • About Us
      • K.C. Cornwell
      • G-Free Foodie Gluten Free Advocates + Experts

      Business

      • Partnerships
      • Contact
      • Gluten Free Consulting Services
      • Privacy Policy & Disclaimer
      • Links & Cool Stuff

      Follow Me

      • Facebook
      • Instagram
      • Pinterest
      • Twitter
      • YouTube
      • TikTok

      G-Free Foodie © 2023 · All Rights Reserved