Green Beans and Oyster Mushrooms with Crispy Shallots
This mushroom-green bean mash up from Bon Appetit is an off-the-hook-delicious umami bomb of a recipe. It comes together in almost no time at all and even has a save ahead step making it and easy, yet elegant side dish. Perfect for Thanksgiving! Consider switching out your green bean casserole for this healthier option… you won’t be disappointed. (My husband and I ate a whole plate of this between the two of us for lunch while we were recipe testing!)
Click here to buy mushrooms for this recipe
Ingredients
1 1/2lb green beans, trimmed
1 1/2 teaspoons Diamond Crystal, 1 teaspoon Morton Kosher salt (or about 1/2 teaspoon table salt as substitute)
1/3 cup vegetable oil
3 large shallots, thinly sliced (can substitute equivalent amount of thinly sliced red onion)
1lb Blue Oyster mushroom, King Blue Oyster mushroom, or Maitake
4 Tablespoons unsalted butter
2 Tablespoons sherry vinegar or red wine vinegar
Parmesean, finely grated, about 2 oz.
Prepare dish:
Cook green beans in a medium pot of boiling salted water just until bright green, about 2 minutes. Drain and rinse green beans under cold water to stop them from cooking more. Set side.
Heat oil in a large skillet over medium/ medium-high. Cook shallots, stirring occasionally, until browned, frizzled, and crisp, 6-8 minutes. Using tongs or a slotted spoon, transfer to paper towels and immediately season with salt. Set aside for serving.
Add mushrooms to the same skillet and toss to coat with oil. Cook, stirring occasionally, until softened, about 4 minutes. Season with salt and cook, stirring occasionally, until nicely browned, about 4 minutes. Reduce head to medium, and add butter, green beans and 1 1/2 teaspoons Diamond Crystal (or other salt equivalent.)
Cook, tossing often and spooning foaming butter over vegetables, until butter darkens slightly and smells nutty, about 5 minutes. Add vinegar and season generously with pepper. Cook, stirring often, 1 more minute.
Transfer green beans and mushrooms to a platter, spoon pan sauce over vegetables and top with crispy shallots and grated parmesan cheese.
Do ahead: Green beans can be blanched 1 day ahead. Pat dry, transfer to an airtight container or resealable bag and refrigerate.
