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    Fresh Green Bean and Crispy Shallot Bake

    clock-icon100 minutes
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    Pixicook editorial team

    A delicious and satisfying bake made with fresh green beans, mushrooms, and crispy fried shallots, perfect for any family gathering or holiday feast.

    Ingredients for Fresh Green Bean and Crispy Shallot Bake

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    units in
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    serves
    12 peoplechevron
    serves
    12 peoplechevron

    Shallots, peeled and sliced 1/8 inch thick

    0 lb

    Substitute chevron-down

    Canola Oil

    cups

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    White Button Mushrooms, rinsed and dried

    0 lb

    Substitute chevron-down

    Soy Sauce

    teaspoons

    Substitute chevron-down

    Lemon Juice

    teaspoons

    Substitute chevron-down

    Low Sodium Chicken Stock

    cups

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Garlic, finely minced

    cloves

    Substitute chevron-down

    Flour

    cups

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Green Beans, ends trimmed, cut into 2-inch segments

    0 lb

    Substitute chevron-down

    How to Make Fresh Green Bean and Crispy Shallot Bake

    1. Fry the Shallots

    Combine the sliced shallots and canola oil in a wok or medium nonstick saucepan. Heat over medium-high heat, stirring occasionally, until the shallots are golden brown and crispy, about 20 minutes. Strain the shallots and transfer them to a rimmed baking sheet lined with paper towels to blot excess oil. Season them with kosher salt and let them cool completely.

    2. Prepare the Mushrooms

    Smash and chop the mushrooms into small pieces. This helps in releasing their moisture quickly during cooking, intensifying their flavor.

    3. Mix the Liquids

    In a 1-quart liquid measuring cup or medium bowl, combine the soy sauce, lemon juice, chicken stock, and heavy cream. This mixture will form the base of your sauce.

    4. Cook the Mushrooms

    In a 12-inch nonstick skillet, heat 2 tablespoons of the reserved shallot oil along with the butter over medium-high heat. Add the chopped mushrooms and cook them until they are well browned and have released their moisture, about 6 to 10 minutes. The mushrooms should sizzle, indicating that the liquid has evaporated and the flavor is concentrating.

    5. Add Garlic and Flour

    Stir in the minced garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring constantly, until the mixture turns a light golden blond color, about 1 to 2 minutes. This step ensures your roux is cooked and will thicken the sauce properly.

    6. Incorporate the Liquid Mixture

    Gradually whisk in the stock and cream mixture, bringing it to a boil. Reduce the heat and let it simmer until the sauce thickens to a consistency between pancake batter and heavy cream, about 5 minutes. Season with freshly ground black pepper to taste.

    7. Blanch the Green Beans

    Bring a large pot of salted water to a boil. Add the green beans and cook until they are bright green and tender-crisp, about 5 minutes. Drain them immediately and transfer to a bowl of ice water to stop the cooking process. Drain the beans again and pat them dry.

    8. Combine and Bake

    Preheat your oven to 375°F (190°C). In a large bowl, combine the blanched green beans with the mushroom sauce. Transfer the mixture to a 9x13-inch or 10x14-inch baking dish. Bake in the preheated oven until hot and bubbly, about 15 to 20 minutes. Top with the crispy fried shallots just before serving.

    Variations

    Broccoli and Cheddar Bake

    Use broccoli with a cheddar cheese sauce and breadcrumb-cheddar topping.

    Bacon or Pancetta

    Add crispy bacon or pancetta, or for a vegetarian version, smoked salt or liquid smoke.

    Brussels Sprouts and Pancetta Bake

    Combine Brussels sprouts with pancetta, white sauce with Parmesan, and crispy shallots.

    Cheese Twists

    Introduce grated Parmesan, Gruyère, or aged cheddar to the breadcrumb mixture, or try smoked cheese for extra flavor.

    Cauliflower and Bacon Bake

    Use cauliflower and bacon with a cheese sauce, topped with breadcrumbs or nuts.

    Pitfalls and tips

    Season at every stage

    blanching water, flour for dredging, and breadcrumb mixture.


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