Green Beans with Creamy Mushroom Sauce

Green Beans with Creamy Mushroom Sauce

1 Review
From: EatingWell Magazine, November/December 2018

This take on a green bean casserole from José Andrés features perfectly cooked green beans in a mushroom sauce made with real cream. Andrés even gives the traditional canned french-fried onions a run for their money with some freshly frizzled shallot rings. Serve for Thanksgiving or as a side for roast beef or roast chicken.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 2 cups sliced shallots, divided
  • 6 tablespoons extra-virgin olive oil
  • 1 cup sliced cremini mushrooms
  • 4 cloves garlic, sliced
  • 1 cup heavy cream
  • 4 cups mushroom broth
  • 2 pounds green beans, trimmed and cut into 1-inch pieces
  • ½ teaspoon salt
  • 2 tablespoons minced fresh chives

Preparation

  • Prep

  • Ready In

  1. Separate shallot slices into rings. Heat oil in a large skillet over medium-high heat until shimmering. (To test if your oil is hot enough, add a shallot ring: if it starts sizzling on contact, the oil is ready.) Add 1½ cups shallots and cook, stirring frequently, until browned, 4 to 8 minutes. Using a slotted spoon, transfer the shallots to a paper-towel-lined plate and set aside.
  2. Add mushrooms to the pan (careful, they might spatter) and cook, stirring, until golden brown, about 2 minutes. Add garlic and the remaining ½ cup shallots. Cook, stirring, until the shallots are softened and fragrant but not brown, about 1 minute. Add cream and cook, stirring, until reduced by half, about 2 minutes. Add broth and cook, stirring occasionally, until thickened and reduced to about 2 cups, 25 to 30 minutes.
  3. Meanwhile, put a large pot of water on to boil. Set a large bowl of ice water by the stove. Cook green beans in the boiling water until tender-crisp, 2 to 3 minutes . Using a slotted spoon, transfer the beans to the ice bath to cool. Drain well and pat dry with a clean kitchen towel. Drain the cooking water and return the beans to the pot.
  4. Transfer the mushroom mixture to a blender. Add salt and puree until smooth. (Use caution when pureeing hot liquids.) Pour the mixture over the beans and stir to coat. Cook over medium heat until heated through, 1 to 3 minutes. Transfer to a serving dish and serve topped with the fried shallots and chives.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 214 calories; 17 g fat(7 g sat); 4 g fiber; 13 g carbohydrates; 3 g protein; 44 mcg folate; 27 mg cholesterol; 6 g sugars; 0 g added sugars; 1,006 IU vitamin A; 14 mg vitamin C; 65 mg calcium; 2 mg iron; 317 mg sodium; 360 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ fat, 2½ vegetable

Reviews 1

November 16, 2018
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By: Fishingwidow
Served with family dinner and was a great success. Will try Tanksgiving and see if I get same results. I think yes. It’s time to make change and not that much change, so it should work good. Let you know if it does.
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