Green Beans and Mushrooms with Crispy Shallots

This bright and fresh green bean and mushroom dish is a lighter and more modern take on green bean casserole.

5 from 6 votes

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Servings 6

Prep Time 5

Total Time 35

Ingredients

4 large shallots peeled and thinly sliced
250 g (2 ½ cups) mushrooms sliced (see note)
4 cloves garlic minced
250 g (2 ¼ cups) green beans trimmed
120 ml (½ cup) dry white wine
1 tsp fresh lemon juice

Instructions

Before cooking, line a large plate with a couple of paper towels and set a fine mesh sieve over a large, heatproof bowl. Set aside.
Add shallots to a heavy saucepan or Dutch oven. Cover completely with neutral oil and set over medium-high heat. Stirring frequently to encourage the shallots' layers to separate, cook until the oil begins to bubble and the shallots begin to turn a pale golden brown, about 10-15 minutes.
As soon as the shallots begin to turn brown, remove from the heat and carefully pour the shallots into the fine mesh sieve. Quickly spread the fried shallots onto the paper towels and immediately season with salt. Set aside to cool.
Meanwhile, add 45ml (3 tablespoons) of the shallot cooking oil to a large skillet and set over medium-high heat. Once shimmering, add the mushrooms and a good pinch of salt. Cook, stirring frequently, until the mushrooms have expelled most of their moisture and have begun to turn a deep, golden brown - about 10 minutes.
Add the garlic and cook for a few seconds, until very fragrant, before adding the green beans. Toss the green beans and cook until they turn a bright green colour, another 1-2 minutes.
Pour over the white wine and stir to combine. Cook until a good amount of the wine has evaporated and the alcoholic smell has cooked off - about 5 minutes.
Season with salt and pepper and squeeze with lemon juice. Top with crispy shallots and serve immediately.

Video

Notes

You can use any kind of fresh mushrooms you would like in this recipe. To make it extra special, I highly recommend using wild mushrooms like chantarelles if you can find them. However, this dish will still be great with cremini, shitake, oyster or even white button mushrooms so long as they're browned enough.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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