📝 About This Recipe
Forget the canned soup; this elevated version of the quintessential American holiday classic features fresh, blanched green beans enveloped in a velvety, umami-rich wild mushroom cream sauce. The dish is topped with a mountain of golden-brown, hand-breaded crispy shallots that provide a sophisticated crunch in every bite. It is the ultimate comfort food, balancing earthy forest flavors with the bright, snap-fresh texture of garden beans.
🥗 Ingredients
The Fresh Green Beans
- 2 pounds Fresh Green Beans (trimmed and halved)
- 1 tablespoon Kosher Salt (for blanching water)
The Mushroom Cream Sauce
- 4 tablespoons Unsalted Butter
- 10 ounces Cremini Mushrooms (finely chopped)
- 3 cloves Garlic (minced)
- 1/4 cup All-Purpose Flour
- 1 cup Whole Milk (at room temperature)
- 1 cup Heavy Cream
- 1 teaspoon Soy Sauce (for deep umami flavor)
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Crispy Shallot Topping
- 4 pieces Large Shallots (thinly sliced into rings)
- 1/2 cup All-Purpose Flour (for dredging)
- 1/2 cup Panko Breadcrumbs
- 1 cup Neutral Oil (for frying)
- 1/4 cup Parmesan Cheese (finely grated)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish or a 2.5-quart casserole dish with a little butter.
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2
Bring a large pot of salted water to a rolling boil. Prepare a large bowl with ice and cold water to create an ice bath.
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3
Blanch the green beans in the boiling water for exactly 5 minutes until they are bright green and crisp-tender. Immediately plunge them into the ice bath to stop the cooking process, then drain and pat thoroughly dry.
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4
In a small bowl, toss the sliced shallots with 1/2 cup flour and a pinch of salt. Shake off the excess flour using a fine-mesh sieve.
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5
Heat the neutral oil in a small skillet over medium-high heat. Fry the shallots in batches until golden brown and crispy (about 2-3 minutes). Drain on paper towels and immediately toss with Panko and Parmesan while still warm.
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6
In a large skillet or Dutch oven, melt the 4 tablespoons of butter over medium heat. Add the chopped mushrooms and sauté for 8-10 minutes until their liquid has evaporated and they are browned.
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7
Add the minced garlic to the mushrooms and cook for 1 minute until fragrant. Sprinkle the 1/4 cup of flour over the mixture and stir constantly for 2 minutes to cook out the raw flour taste.
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8
Slowly whisk in the milk and heavy cream, a little at a time, to ensure no lumps form. Bring to a gentle simmer.
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9
Stir in the soy sauce, nutmeg, and black pepper. Continue to simmer for 3-5 minutes until the sauce is thick enough to coat the back of a spoon.
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10
Remove the sauce from heat. Fold in the blanched green beans and half of the crispy shallot mixture until the beans are evenly coated.
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11
Transfer the mixture to the prepared baking dish, spreading it out evenly.
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12
Bake in the center of the oven for 20 minutes until the sauce is bubbling around the edges.
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13
Remove from the oven and sprinkle the remaining crispy shallot and Panko topping over the top. Return to the oven for another 5-10 minutes until the topping is deeply golden.
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14
Allow the casserole to rest for 5-10 minutes before serving. This allows the sauce to set slightly so it isn't too runny.
💡 Chef's Tips
Always use fresh green beans; frozen or canned beans will become mushy in the homemade sauce. Don't skip the ice bath! It preserves the vibrant green color and prevents the beans from overcooking. For the best sauce texture, add the liquids slowly while whisking constantly to create a smooth roux. If the shallots get dark too quickly, lower the oil temperature immediately to prevent bitterness. To make ahead, prepare the beans and sauce, store in the fridge, and fry the shallots just before baking.
🍽️ Serving Suggestions
Serve alongside a herb-roasted turkey or honey-glazed ham for a classic holiday feast. Pair with a crisp Chardonnay or a dry Riesling to cut through the richness of the cream sauce. Accompany with garlic mashed potatoes to soak up the extra mushroom gravy. A side of cranberry sauce provides a tart contrast to the savory, earthy flavors of the dish.