Green Beans and Mushrooms With Crispy Shallots

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Here's an idea: Make your green bean casserole in a skillet on the stovetop.

This came out nicely. I followed the recipe but next time I think I'd take the suggestion to char the green beans a bit before adding them. I didn't really get the foamy butter that the recipe talks about but the mushrooms still soaked it up and got really fragrant and tasty. For the time and effort it took to make this and the outcome of the dish I'd put this in rotation for pot lucks in the future but wouldn't want to try to make it the star of any show.

This was a lighter, fresher take on the traditional soupy casserole that Grace is most Thanksgiving tables. I used chanterelles and recommend you do too. This is a five-star dish but a four-star recipe because medium high is much too high for crispy shallots. I had to cycle through two burned batches before finding a happy place on medium heat, stirring the shallots constantly, and watching them like a hawk.Such a great way to treat both the green beans and the mushrooms.

 

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