Since Thanksgiving is about a week away, I’m sharing an easy, lightened-up version of the classic green bean casserole. As much as I love the rich, creamy, oven-baked goodness of a homemade green bean casserole, now that I live in Australia, it is usually pretty darn hot at Thanksgiving. So, I wanted to develop a version of the recipe that was a little lighter and did not require turning on the oven. This recipe fits the bill. It is also a one-pan recipe, so that means you save room on the stovetop. That’s always a great thing to do on a big holiday of major cooking, right?
The green beans go right into a big skillet, along with the mushrooms and shallots. It’s really so easy and cooks quite quickly. Flavourful shallots and mushrooms, along with garlic, chicken stock, and white wine make this dish so savoury and delicious. Fried shallots on top add a little crunch and even more flavour.
I made this side dish to go with salmon, the other night. I thought, “This is kind of like a stir-fry. Why not serve it with fish?” It was equally good with salmon as it is with turkey. Of course, you can serve it with anything you like. Also, feel free to substitute more chicken broth/ stock in place of the white wine. I have to say, I like homemade fried shallots better than store-bought ones, but buying them certainly saves time. Again, it’s up to you if you want to buy or make them. This dish is delicious, either way. I wish I had better photos of this dish, honestly, but I just had to share this with you, anyway, since Thanksgiving is nearly here.
Hope you’ll enjoy this recipe as much as I do, on turkey day or any day!
Green Beans with Mushrooms and Shallots
This delicious one-pan dish is just as great on the Thanksgiving table as it is on a weeknight dinner table. It comes together quickly and is full of flavour.
This recipe was adapted from Food52.
- 5 pounds/ 0.75kg green beans, ends trimmed
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 cup shallots, thinly sliced or finely diced
- ½ cup fried shallots (buy them or make them by flouring thinly sliced shallots and then frying in olive oil)
- 1-2 Tbsp cornstarch/ cornflour
- 8 ounces/ 225g mushrooms (I like portobello), thinly sliced (if small) or diced (if large)
- 3 garlic cloves, minced
- ¼ cup dry white wine
- 1 cup chicken broth/ stock
- Salt & pepper, to taste
- Heat 1 Tbsp olive oil and 2 Tbsp butter over medium heat in a deep, large skillet.
- Add shallots and mushrooms to pan. Cover and saute until golden brown. Add green beans to pan and saute for 2-3 more minutes.
- Add garlic and cook for 1-2 more minutes. Add 1-2 tablespoons of cornstarch/ cornflour and cook for 1 minute.
- Gradually add white wine to pan, using a silicon whisk, and cook for a minute and stirring to break up any flour lumps. Add chicken stock/broth and bring to the boil.
- Turn the heat down to medium-low. Simmer, stirring frequently, until mixture thickens. Season with salt and pepper, to taste.
- Transfer green bean mixture to serving dish. Toss fried shallots on top. Serve while hot.
This recipe was created by Kim Sequoia for a delicious moment.
All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.
If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.