Delicious Crispy Shallots, Mushrooms, and Green Beans Recipe (2024)

Try this delicious crispy shallots, mushrooms, and green beans recipe for your Thanksgiving dinner this year. You’ll actually enjoy eating your vegetables.

We considered changing things up this year, going old school, and making a green bean casserole. But when you think about how many dishes, not to mention the turkey, need their turn in the oven, we decided it wasn’t very realistic or practical. So we’re going with our very favorite standby – crispy shallots, mushrooms, and green beans. It’s the perfect side dish.

This recipe is so simple yet the mushrooms and crispy shallots on top really elevate everyday green beans and take them to the next flavor level. And let’s be real, Thanksgiving tables wouldn’t be Thanksgiving tables without the classic green beans.

Is it better to blanch green beans before sautéing?

We’re pretty sure the answer is a personal preference. However, our answer is a resounding yes! We blanch them for just a few minutes and add them immediately to an ice bath to stop the cooking. After just a few minutes of sauteing, they are tender and sweet but maintain some of their crunchiness. After all, there’s nothing worse than mushy, overcooked green beans. 

What kitchen equipment will I need?

Fresh green beans, mushrooms, and fried shallots don’t require a lot of equipment. Here is what you’ll need:

• Large skillet
• Sharp knife
• Cutting board
• Large bowl (for the ice bath)
• Collander (for draining the beans)

The ingredients

• Green beans (stems trimmed)
• Large shallots (you could use onions if you don’t have shallots)
• Mushrooms (The recipe I’ve followed is Williams-Sonoma and it calls for wild mushrooms. Because it’s hard to find an assortment of fresh mushrooms, especially wild mushrooms, sold loosely, I’ve used either baby Bella, cremini, or button mushrooms, and I’m not sure the taste differential is all that great).
• Olive oil
• Butter
• Unsalted butter
• ​Salt
• Pepper

Recipe instructions for crispy shallots, mushrooms, and green beans

1. Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the green beans and reduce to medium-high heat. Cook for about 4 minutes or until they turn bright green. Drain the beans in a colander and immediately transfer them to the ice bath. Drain them, set them on paper towels, and let them dry.
2. In a medium sauté pan over medium-high heat, add the shallots and fry until light brown and a little crispy. Don’t overcook the shallots, as they will become bitter. When done, transfer the shallots to a paper towel-lined plate and let the oil drain off. Set aside for topping the green beans and mushrooms.
3. Meanwhile, in a large sauté pan, melt the butter on medium heat and cook the butter until it turns light brown. Add the mushrooms and cook for 6 minutes.
4. When the mushrooms are ready, add the green beans to the mushrooms and stir until just heated through. Don’t overcook the green beans, as they will become mushy.
5. Transfer the green beans and mushroom mixture to a serving platter/bowl and top with the crispy shallots.

You might also like these other Thanksgiving recipes

• ​Easy Maple-Glazed Autumn Carrots With Garlic Cloves
• Traditional Savory Thanksgiving Stuffing Recipe
• Roasted Pears, Arugula, and Stilton Cheese Salad
• Brown Butter Mashed Potatoes

Print