Sautéed Green Beans With Mushrooms And Shallots

Fresh Green Beans with Mushrooms and Crispy Shallots

4.96 from 21 votes

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.

Prep Time20

Cook Time20

Course: Side Dish

Cuisine: American

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

Servings: people

Calories: 75kcal

Author: K.C. Cornwell

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