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Green Bean Casserole

This is a from-scratch green bean casserole using a homemade mushroom cream sauce and crispy fried shallots.
Prep Time 30 minutes
Cook Time 45 minutes
Cooling + Resting Time 10 minutes
Total Time 1 hour 25 minutes

Ingredients

For the Crispy Shallots

  • 8 oz shallots peeled and sliced thin
  • ~2 cups avocado oil or enough to cover
  • Kosher salt

For the Mushroom Sauce

  • 12 oz white mushrooms
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon lemon juice
  • 1 cup chicken stock
  • 3/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon reserved shallot oil
  • 1 large garlic clove grated
  • 2 tablespoons all-purpose flour
  • Kosher salt and black pepper

For the Casserole

  • 1 lb fresh green beans ends trimmed, cut into 2-inch pieces
  • 2 tablespoons Kosher salt for blanching water

Method

  • Fry shallots in oil over medium-high heat until golden brown, about 16-20 minutes.
  • Strain shallots, reserving oil. Spread on paper towels and season with salt.
  • Smash and chop mushrooms. Whisk soy sauce, lemon juice, stock, and cream together.
  • Sauté mushrooms in shallot oil and butter until liquid evaporates, about 7-10 minutes.
  • Add garlic, then flour. Cook 1-2 minutes.
  • Pour in stock mixture. Simmer until thickened, about 5 minutes.
  • Blanch green beans in salted boiling water for 5 minutes. Shock in ice water.
  • Combine beans, mushroom sauce, and 1/2 cup crispy shallots in baking dish.
  • Bake at 350F until bubbling, 15-20 minutes.
  • Top with remaining crispy shallots before serving.

Notes

Ensure shallots are crisp but not burnt. Drain beans thoroughly before mixing.