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Green Beans and Mushrooms With Crispy Shallots
This stovetop green bean and mushroom recipe is perfect for when you want green bean casserole, but have absolutely no space left in the oven.
👥 8 Servings🔥 Cook: 25 min👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●pan
📝 Preparation Steps
1
Cook 1½ lb. green beans, trimmed in a medium pot of boiling salted water until bright green, about ⏱️ 2 minutes. Drain and rinse green beans under cold water to stop them from cooking more. Set aside.
½ lb. green beans, trimmed1
2
Heat ⅓ cup vegetable oil in a large skillet over medium-high. Cook 3 large shallots, thinly sliced, stirring occasionally, until browned, frizzled, and crisp, 6–⏱️ 8 minutes. Using a slotted spoon, transfer to paper towels to drain, and immediately season with kosher salt. Set aside for serving.
large shallots, thinly sliced3
3
Add 1 lb. mushrooms (such as oyster, shiitake, or maitake), tough stems removed, torn into large pieces to same skillet and toss to coat with oil. Cook, stirring occasionally, until softened, about ⏱️ 4 minutes. Season with kosher salt and cook, stirring occasionally, until starting to brown, about ⏱️ 4 minutes. Reduce heat to medium and add 4 Tbsp. unsalted butter, reserved green beans, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Cook, tossing often and spooning foaming butter over vegetables, until butter darkens slightly and smells nutty, about ⏱️ 5 minutes. Add 2 Tbsp. sherry vinegar or red wine vinegar and season generously with freshly ground black pepper. Cook, stirring often, ⏱️ 1 minute.
. mushrooms (such as oyster, shiitake, or maitake), tough stems removed, torn into large pieces1 lb. unsalted butter4 Tbsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1. sherry vinegar or red wine vinegar2 TbspFreshly ground black pepper
4
Transfer green beans and mushrooms to a platter and spoon any sauce in pan over. Top with 2 oz. Parmesan cheese, finely grated, and reserved crispy shallots. Do ahead: Green beans can be blanched 1 day ahead. Pat dry; transfer to an airtight container or resealable bag and chill. Editor’s note: This green beans and mushrooms recipe was first printed in our November 2021 issue. Head this way for more of our best green bean recipes →
. Parmesan, finely grated2 ozlarge shallots, thinly sliced3
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