Active Time
25 minutes
Total Time
25 minutes
The conundrum is as old as Thanksgiving itself: You want to make a green bean casserole, but there’s absolutely no more oven space. Enter these butter-bathed green beans with mushrooms and frizzled shallots made entirely on the stovetop.
Nailing the balance of textures—green beans that still have some bite, well-browned mushrooms, and crispy shallots—comes down to cooking the ingredients separately. If you prefer to get some of your work done before Thanksgiving, blanch the green beans the day before and store them in the fridge until you’re ready to go. You can also crisp the shallots a day or two in advance, but store them loosely covered at room temperature so they keep their crunch. Save everything else until right before dinner.
When you fry the shallots, watch them closely to make sure they brown and frizzle but don’t burn. And resist the urge to salt the mushrooms right after you add them to the pan. Salting halfway through their cook time will yield fully cooked mushrooms with crispy browned edges. Bathing the green beans and mushrooms in butter and topping everything with the crispy shallots brings it all together.
Check out our favorite Thanksgiving recipes, including an extremely easy corn casserole, brussels sprouts with gochujang butter, turkey with a tangy honey glaze, and lots more.
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What you’ll need
Medium Pot with Lid
$155 At Amazon
Colander
$11 At Amazon
Slotted Spoon
$11 At Amazon
Large Skillet
$74 At Amazon
Large Basting Spoon
$16.37 At Amazon
Microplane Grater
$18 At Amazon
Ingredients
8 Servings
1½
1½
⅓
3
1
4
2
2
Preparation
Step 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.
Step 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.
Step 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.
Step 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 →
How would you rate Green Beans and Mushrooms With Crispy Shallots?
Leave a Review
Reviews (51)
Back to TopI have made this several times to rave reviews. My husband "doesn't like green beans " and he has requested it multiple times. I use a nice sherry vinegar and olive oil, which is tasty with the rich buttery flavor of the mixed exotic mushrooms I use.
Anonymous
Austin Texas
12/24/2021
made it for my family on thanksgiving they loved it!
toni b
staten island ny
12/18/2021
EXCELLENT
ERILEE
CALIFORNIA
12/9/2021
I made these for Thanksgiving and thought they were delicious. I used Chinese cooking wine instead of the vinegar and it was a great substitution. I love the flavors in this dish! I wanted to make regular Green Bean Casserole but I am GF so this recipe was perfect. Thank you!
Emily R.
North Carolina
12/5/2021
The vinegar overpowers the dish a bit - I recommend either making the green beans & mushrooms a day ahead to let the flavor mellow out a bit and top with the shallots & cheese on the day you plan to serve. OR possibly swapping out one tbsp of the vinegar with soy sauce. The vinegar was way too much when we first served the dish, but was perfect as leftovers.
Anonymous
Los Angeles, CA
11/29/2021
The crispy shallots are heaven, and everything was scrumptious until adding the vinegar, which totally killed the dish - inedible after that. Will be making this dish from now on out without vinegar.
Anonymous
11/28/2021
Awesome recipe. So much better than traditional green bean casserole but satisfies that taste!
Anonymous
Columbus, OH
11/26/2021
Delicious and easy to prepare.
tomthespud
Coeur d'Alene, ID
11/24/2021
a-m-a-z-iiiiiiiiiiiing
Anonymous
Denver, CO
11/23/2021
This came out nicely. I followed the recipe but next time I think I'd take the suggestion to char the green beans a bit before adding them. I didn't really get the foamy butter that the recipe talks about but the mushrooms still soaked it up and got really fragrant and tasty. For the time and effort it took to make this (not much) and the outcome of the dish (pretty good, 4/5) I'd put this in rotation for pot lucks in the future but wouldn't want to try to make it the star of any show.
Anonymous
Washington, DC
11/14/2021
Delicious! I halved the recipe for two of us and used some mushrooms from the green market and came together very nicely. I added more butter, salt and vinegar to season it to our taste.
Rachel
Columbia, SC
11/10/2021
This was a lighter, fresher take on the traditional soupy casserole that Grace is most Thanksgiving tables. I used chanterelles and recommend you do too. This is a five-star dish but a four-star recipe because medium high is much too high for crispy shallots. I had to cycle through two burned batches before finding a happy place on medium heat, stirring the shallots constantly, and watching them like a hawk.
Cambro
Westport WA
11/8/2021
Such a great way to treat both the green beans and the mushrooms. The added acid balances the nutty rich butter taste and the crispy shallots and salty parmesan are perfect toppers. I have also blistered the green beans in avocado oil, instead of parboiling them, and the result was equally wonderful with a bit more char.
Roy
Cornelius, NC
11/5/2021
Excellent combo that tingles your taste buds,?had to make it before Thanksgiving to make sure it was going to be a hit 👍👍👍+
Tom
Chgo IL
11/3/2021
One of the best green bean dishes. We'll be serving this at Thanksgiving.
Graham
11/2/2021