We shot the picture of ingredients before making the dish and found that three shallots were more than enough, so I cut it down to only two. If you only have one in your kitchen, I don’t think you need to run out and buy more. You can see the kinds of mushrooms we used, but this recipe is flexible enough that I think most kinds of mushrooms commonly find in the grocery store should work well. I wouldn’t use morels or chantarelles as I don’t think their flavors work quite so well, but most others will be fine.
If you are looking for a vegetable side dish, but not this one, consider these:
- Asparagus with Hollandaise
- Brussels Sprouts, Walnuts, and Cranberries
- Green Beans Almondine
- Honey-Roasted Carrots
- Pan-Roasted Cauliflower with Cumin and Pistachios
Green Beans, Mushrooms, Crispy Shallots
Naturally gluten-free and vegan recipe, if you leave the Parmesan cheese on the side, that dresses up green beans for a dinner party. Adapted from Bon Appetit.
Ingredients
- 1½ lb green beans, fresh, trimmed
- 1½ tsp kosher salt
- â…“ c vegetable oil
- 2 shallots, large, thinly sliced into rings
- 1 lb mushrooms, oyster, shitake, clamshell, maitake or a combination
- 4 Tbsp plant-based butter, unsalted or dairy butter
- 2 Tbsp vinegar, red wine or sherry
- 2 oz Parmesan cheese, grated
- black pepper
Instructions
- Cook green beans in a medium pot of boiling salted water until bright green, about 3 minutes. Drain and rinse beans under cold water to stop them from cooking more. Set aside. This can be done a day ahead of time, just store them in the refrigerator.
- Heat oil in a large skillet over medium-high heat. Cook shallots, stirring occasionally, until browned and crisp, about 6-8 minutes. Using a slotted spoon, transfer to paper towels to drain.
- Clean any dirt from the mushrooms and remove tough stems. Tear into large pieces. Add mushrooms to the same skillet and toss to coat with oil. Cook, stirring occasionally, until mushrooms start to brown, about 4 minutes. Reduce heat to medium and add butter, green beans, and 1 teaspoon of salt.
- Cook, tossing often and spooning foaming butter over the vegetables until butter darkens slightly, about 5 minutes. Add vinegar and season with black pepper. Cook for 1 minute more, stirring often.
- Transfer beans and mushrooms to a platter and spoon over any remaining sauce. Top with crispy shallots and Parmesan cheese, or serve the cheese on the side.
Notes
To keep this recipe vegan and/or lactose-free, be sure to use plant-based butter and pass the parmesan cheese on the side.
Nutrition
Serving: 1gCalories: 211kcalCarbohydrates: 12gProtein: 5gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 21mgSodium: 616mgPotassium: 389mgFiber: 4gSugar: 5gVitamin A: 823IUVitamin C: 11mgCalcium: 100mgIron: 1mg
Tried this recipe?Let us know how it was!