Description
Elevate your dinner table with this sophisticated green bean casserole made entirely from scratch. By ditching canned soups in favor of a luxurious homemade mushroom velouté, this recipe highlights the natural crunch of fresh green beans and the deep, earthy flavor of sautéed cremini mushrooms. Topped with crispy, pan-fried shallots, this refined side dish provides a clean, comforting taste profile that is a perfect, modern take on a classic holiday favorite.
Ingredients
2 lbs fresh green beans, trimmed and blanched
1 lb cremini mushrooms, finely sliced
4 tbsp unsalted butter, divided
3 cloves garlic, minced
2 cups low-sodium vegetable broth
1 cup heavy cream
3 large shallots, thinly sliced
Sea salt to taste
1 tsp freshly cracked black pepper
Instructions
Blanch green beans in salted boiling water for 3 minutes, then shock in an ice bath and drain.
Sauté shallots in 2 tablespoons of butter over medium heat until golden and crispy; set aside.
In the same pan, melt remaining butter and cook mushrooms until golden brown.
Stir in minced garlic and cook for 1 minute until fragrant.
Whisk in vegetable broth and heavy cream, simmering until the sauce thickens enough to coat the back of a spoon.
Combine the blanched beans with the sauce and transfer to a baking dish.
Top with crispy shallots and bake at 375°F for 20 minutes until bubbling and golden.
Notes
Ensure you blanch the green beans properly to keep them crisp after baking. You can add a pinch of nutmeg to the mushroom sauce for extra depth of flavor.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg