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Green Beans and Mushrooms With Crispy Shallots
When Thanksgiving demands green bean casserole but your jam-packed oven has other plans, opt for this buttery stovetop version.
👥 8 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●pan
📝 Preparation Steps
1
Cook green beans 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.
2
Heat oil in a large skillet over medium-high. Cook shallots, stirring occasionally, until browned, frizzled, and crisp, 6–⏱️ 8 minutes. Using a slotted spoon, transfer to paper towels to drain, and immediately season with salt. Set aside for serving.
large shallots, thinly sliced3
3
Add mushrooms to same skillet and toss to coat with oil. Cook, stirring occasionally, until softened, about ⏱️ 4 minutes. Season with salt and cook, stirring occasionally, until starting to brown, about ⏱️ 4 minutes. Reduce heat to medium and add 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 vinegar and season generously with pepper. Cook, stirring often, ⏱️ 1 minute.
½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1
4
Transfer green beans and mushrooms to a platter and spoon any sauce in pan over. Top with Parmesan 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.
large shallots, thinly sliced3
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