Green Bean Casserole with Mushroom Cream and Crispy Shallots

Steps

1. Step 1

   Bring a large pot of water to a boil and add 1 tbsp salt. Fill a large bowl with cold water and ice. Boil the green beans until bright green and just tender, 4 to 5 minutes, then scoop them into the ice water. Once cold, drain well and pat dry on a towel. Set aside.

   15 min

   • 2 lb fresh green beans
   • 1 tbsp salt, for the blanching water
2. Step 2

   Toss the sliced shallots with 1/3 cup flour in a bowl until lightly coated, shaking off the excess. Heat the oil in a medium skillet over medium-high heat until a shallot ring sizzles steadily when dropped in. Fry the shallots in 3 or 4 batches, stirring often, until golden brown, 3 to 4 minutes per batch. Lift them out with a slotted spoon onto a paper-towel-lined plate and salt right away. They crisp as they cool.

   20 min

   • 4 large shallots
   • 1/3 cup all-purpose flour
   • 1 cup vegetable oil, for frying
   • salt
3. Step 3

   Heat the oven to 400°F and butter a 9x13 baking dish.

   400°F

4. Step 4

   Melt the butter in a large skillet or wide pot over medium-high heat. Add the mushrooms and a good pinch of salt and cook, stirring now and then, until they release their liquid and it cooks away and the mushrooms are browned, 8 to 10 minutes. Stir in the garlic and thyme and cook 1 minute more.

   11 min

   • 4 tbsp unsalted butter
   • 1 lb cremini or button mushrooms
   • 3 cloves garlic
   • 1 tbsp fresh thyme leaves
5. Step 5

   Sprinkle 1/4 cup flour over the mushrooms and stir constantly for 1 minute. Pour in the broth a little at a time, stirring smooth after each addition, then stir in the cream, soy sauce and pepper. Simmer, stirring, until the sauce thickens enough to coat a spoon, 4 to 5 minutes. Taste and add salt.

   6 min

   • 1/4 cup all-purpose flour
   • 2 cups chicken or vegetable broth
   • 1 cup heavy cream
   • 1 tsp soy sauce
   • 1/2 tsp black pepper
   • salt
6. Step 6

   Stir the drained green beans into the sauce until evenly coated, then spread everything into the baking dish.

   3 min

7. Step 7

   Bake until the sauce is bubbling at the edges, 20 to 25 minutes.

   25 min, hands-off · 400°F

8. Step 8

   Scatter the crispy shallots over the top and bake 5 minutes more, just to warm them through. Let the casserole sit 5 minutes before serving.

   10 min, hands-off · 400°F

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026