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
- ⅓ 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.