📝 About This Recipe
A sophisticated upgrade to the beloved Thanksgiving classic, this recipe swaps canned shortcuts for fresh, blanched green beans and a rich, velvet-smooth mushroom béchamel. Infused with fresh thyme and a hint of garlic, every bite offers a symphony of earthy flavors and creamy textures. The crowning glory is a heap of golden-brown, homemade crispy shallots that provide a satisfying crunch far superior to any store-bought topping.
🥗 Ingredients
The Green Beans
- 2 pounds Fresh green beans (trimmed and cut into 2-inch pieces)
- 2 tablespoons Kosher salt (for blanching water)
The Mushroom Cream Sauce
- 4 tablespoons Unsalted butter
- 10 ounces Cremini mushrooms (thinly sliced)
- 3 Garlic cloves (minced)
- 1/4 cup All-purpose flour
- 1 1/2 cups Chicken or vegetable broth (low sodium)
- 1 cup Heavy cream (at room temperature)
- 1 teaspoon Fresh thyme (minced)
- 1/8 teaspoon Ground nutmeg
- 1/2 teaspoon Black pepper (freshly cracked)
The Crispy Shallot Topping
- 4 large Shallots (thinly sliced into rings)
- 1/4 cup All-purpose flour (for dredging)
- 1/2 cup Neutral oil (such as canola or grapeseed for frying)
- 1/4 teaspoon Salt (to taste)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
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2
Bring a large pot of salted water to a rolling boil. Add the green beans and blanch for 3-5 minutes until bright green and crisp-tender. Immediately plunge them into a large bowl of ice water to stop the cooking process, then drain and pat dry thoroughly.
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3
Prepare the shallots by tossing the rings in 1/4 cup flour and a pinch of salt. In a small skillet, heat the oil over medium-high heat. Fry the shallots in batches until golden brown and crispy (about 2-3 minutes). Drain on paper towels and set aside.
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4
In a large oven-safe skillet or Dutch oven, melt the 4 tablespoons of butter over medium heat. Add the sliced mushrooms and cook undisturbed for 3 minutes to develop a deep brown sear.
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5
Stir the mushrooms and continue cooking for another 5 minutes until they have released their moisture. Add the minced garlic and thyme, cooking for 1 minute until fragrant.
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6
Sprinkle the 1/4 cup of flour over the mushroom mixture. Stir constantly for 2 minutes to cook out the raw flour taste, creating a thick paste (roux).
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7
Slowly whisk in the broth, a little at a time, ensuring no lumps form. Once smooth, whisk in the heavy cream.
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8
Bring the sauce to a gentle simmer. Cook for 5-8 minutes until the sauce is thick enough to coat the back of a spoon. Stir in the nutmeg, black pepper, and additional salt to taste.
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9
Remove the skillet from heat. Fold the blanched green beans into the cream sauce until they are evenly coated.
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10
Transfer the mixture to the prepared baking dish. Spread it out evenly with a spatula.
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11
Bake for 20-25 minutes until the sauce is bubbly and the edges are starting to brown.
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12
Remove from the oven, top with the crispy fried shallots, and bake for an additional 5 minutes to warm the topping. Serve immediately while hot and crunchy.
💡 Chef's Tips
Use fresh beans rather than frozen or canned to ensure a snap in every bite. Be sure to pat the blanched beans completely dry; excess water will thin out your sauce. For an even richer flavor, add 1/2 cup of freshly grated Parmesan cheese to the sauce before baking. If the shallots start to brown too quickly, lower the oil temperature immediately to prevent bitterness. This dish can be prepared up to the baking step a day in advance; just keep the shallots in an airtight container at room temperature.
🍽️ Serving Suggestions
Serve alongside a classic herb-roasted Thanksgiving turkey. Pairs beautifully with a crisp, buttery Chardonnay or a dry Sparkling Cider. Accompany with a side of tart cranberry orange relish to cut through the richness. Great served next to garlic-chive mashed potatoes or sweet potato souffle.