I love green bean casserole, but Thanksgivng dishes are all so rich. So, I wanted to create a lighter and healthier recipe that still had a Thanksgiving vibe. I present to you a garlicky green beans recipe with a lot of the same components of green bean casserole that’s so tasty your guests will completely forget the casserole is missing. Garlickly green beans, topped with mushrooms sauteed in butter, garlic, and thyme, and topped with caramelized shallots. The flavors of the mushrooms are reminiscent of the classic cream of mushroom soup. Caramelized shallots are a healthier (and easier) take on the classic fried onions. The result is a combination of flavors that even the pickiest eater will enjoy. It’s crisp, light, and actually resembles a vegetable.
Tips for Cooking the Mushrooms & Shallots
This dish seems like a lot of moving parts, but it actually comes together very easily. In a skillet first prepare the mushrooms. Once the mushrooms are done remove them from the pan and use the same pan to prepare the caramelized shallots. Once the shallots are finished cooking remove them from the pan and use the same pan to quickly sautee the garlic and green beans.
I personally love mushrooms but I realize that many people do not like them. If you have mushroom haters in the family you can leave them in a separate bowl and allow people to scoop them on top, if desired. If you want to nix the mushrooms altogether that is also totally fine! The dish will still be delicious without them.
Tips for Caramelizing Shallots
Caramelizing shallots (you can also use onions) is super easy! The key is to continuously add a tiny bit of liquid to the pan so that the shallots don’t burn. I think that a splash of wine gives the dish a delicious flavor, but you can also use broth or water. Liquid should be added whenever the bottom of the pan begins to brown. Adding a splash of liquid will delgaze the pan and allow the onions to continue to cook without burning. I added approximately one teaspoon of liquid three times over the course of about fifteen minutes until the shallots were caramelized. If you’re short on time the shallots can be cooked until slightly browned, about 4-6 minutes.
Serving the Garlicky Green Beans
I like to serve this dish by placing all of the garlicky green beans in a bowl and then layering on the mushrooms, and finishing with the caramelized shallots. For a quicker serving option, just add everything back to the pan and mix it all together and serve!
Garlicky Green Beans & Mushrooms
Ingredients
- 1 lb green beans (16 oz bag)
- 2 tbsp butter or vegan butter
- 2 tbsp olive oil
- 8 oz mushrooms - sliced (I used baby bella)
- 1 sprig thyme - leaves removed
- 2-3 tsp white wine or broth
- 3-4 cloves garlic - minced
- 2 shallots - sliced
- Sea Salt (to taste)
- White or black pepper (to taste)
Instructions
Blanched Green Beans Method
- Bring a pot of water to boil.
- Meanwhile, fill a large bowl with ice water or have a strainer ready to run the beans under cold water.
- Add the green beans and boil for 2-3 minutes until they've turned bright green.
- Remove green beans and submerge them in the ice water or strain them and immediately douse them in cold water. Pat the beans dry with a paper towel.
- Add the 1 tbsp of the oil to the pan and add 1 clove of minced garlic and the green beans. Cook on medium heat for 2-3 minutes until the garlic is fragrant and the beans are heated through.
Air Fried Green Beans Instructions
- Preheat the air fryer for 2-3 minutes at 400 degrees.
- Toss the green beans with 1 tablespoon of oil and salt to taste.
- Air fry at 400 degrees for 8-10 minutes until the beans have just started to brown.
Mushrooms
- In a saucepan add 2 tbsp of the butter or olive oil over medium heat.
- Add the mushrooms and let sauté without stirring for 4 minutes until they begin to brown.
- Add in the thyme leaves, 2 cloves of minced garlic, and sea salt. Stir the mushrooms and allow to continue to cook for about 3-4 minutes until browned on both sides.
- Continue cooking mushrooms until they are browned on both sides. Remove the mushrooms from the pan and set them aside.
Caramelized Shallots
- Add the remaining 1 tbsp of butter or olive oil to the same pan over medium heat. Add the shallots, stirring continuously.
- Continue stirring shallots until they begin to brown. If they start to brown too much add about 1 tsp of white wine (or broth or water) to de-glaze the pan. Continue this process for about 15 minutes until the shallots are caramelized. Remove the shallots from the pan and set them aside.
Assembly
- In a bowl or serving platter layer the beans, mushrooms, and caramelized shallots together. Top with sea salt and pepper as desired. Serve and enjoy!