The conundrum is as old as Thanksgiving itself: You want to make a green bean casserole, but there’s absolutely no more oven space. Enter these butter-bathed green beans with mushrooms and frizzled shallots made entirely on the stovetop.
Nailing the balance of textures—green beans that still have some bite, well-browned mushrooms, and crispy shallots—comes down to cooking the ingredients separately. If you prefer to get some of your work done before Thanksgiving, blanch the green beans the day before and store them in the fridge until you’re ready to go. You can also crisp the shallots a day or two in advance, but store them loosely covered at room temperature so they keep their crunch. Save everything else until right before dinner.
When you fry the shallots, watch them closely to make sure they brown and frizzle but don’t burn. And resist the urge to salt the mushrooms right after you add them to the pan. Salting halfway through their cook time will yield fully cooked mushrooms with crispy browned edges. Bathing the green beans and mushrooms in butter and topping everything with the crispy shallots brings it all together.
Check out our favorite Thanksgiving recipes, including an extremely easy corn casserole, brussels sprouts with gochujang butter, turkey with a tangy honey glaze, and lots more.
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What you’ll need
Medium Pot with Lid
$155 At Amazon
Colander
$11 At Amazon
Slotted Spoon
$11 At Amazon
Large Skillet
$74 At Amazon
Large Basting Spoon
$16.37 At Amazon
Microplane Grater
$18 At Amazon
Recipe information
Total Time
25 minutes
Yield
8 Servings
Ingredients
1½
1½
⅓
3
1
4
2
2
Preparation
Step 1
Cook 1½ lb. green beans, trimmed in a medium pot of boiling salted water until bright green, about 2 minutes. Drain and rinse green beans under cold water to stop them from cooking more. Set aside.
Step 2
Heat ⅓ cup vegetable oil in a large skillet over medium-high. Cook 3 large shallots, thinly sliced, stirring occasionally, until browned, frizzled, and crisp, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain, and immediately season with kosher salt. Set aside for serving.
Step 3
Add 1 lb. mushrooms (such as oyster, shiitake, or maitake), tough stems removed, torn into large pieces to same skillet and toss to coat with oil. Cook, stirring occasionally, until softened, about 4 minutes. Season with kosher salt and cook, stirring occasionally, until starting to brown, about 4 minutes. Reduce heat to medium and add 4 Tbsp. unsalted butter, reserved green beans, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Cook, tossing often and spooning foaming butter over vegetables, until butter darkens slightly and smells nutty, about 5 minutes. Add 2 Tbsp. sherry vinegar or red wine vinegar and season generously with freshly ground black pepper. Cook, stirring often, 1 minute.
Step 4
Transfer green beans and mushrooms to a platter and spoon any sauce in pan over. Top with 2 oz. Parmesan cheese, finely grated, and reserved crispy shallots.
Do ahead: Green beans can be blanched 1 day ahead. Pat dry; transfer to an airtight container or resealable bag and chill.
Editor’s note: This green beans and mushrooms recipe was first printed in our November 2021 issue. Head this way for more of our best green bean recipes →
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