Lightened Up Green Bean Casserole
You don’t even miss the cream sauce.
Love green bean casserole but not the calories??? Gluten free? Dairy free? Still wanna enjoy all the holiday flavors?? You NEED this. Delicious garlic mushrooms and green beans. Crispy fried shallots. All the good flavors... I mean really. It's just next level.
No need to throw it into the oven, a large deep skillet works great. The recipe calls for wine, but if you don't want to use any and still want the depth of flavor, swap for 2 tablespoons apple cider vinegar.
Alright, here's how to make it!
You'll Need:
2 pounds green beans, trimmed
2 cups vegetable broth
1 shallot, sliced into rings
1/4 cup avocado oil
1 tablespoon olive oil
8 ounces mushrooms, sliced (or diced if you don't want large chunks of mushroom but still want the flavor!)
5 cloves garlic, minced
1 shallot, grated
1/4 cup chicken stock
1/4 cup white wine
1/2 teaspoon white pepper
1/2 teaspoon kosher salt
1/2 teaspoon fresh thyme
Steam:
Green beans with 2 cups vegetable broth for 6 minutes
(No steamer basket? Just put green beans in a pan with 2 cups vegetable broth, cover with lid, bring to a boil, simmer for about 4 minutes, stirring occasionally. Remove from heat, leave lid on and allow to steam about 2 minutes.)
Heat:
Avocado oil in a small skillet over medium high heat
Toss sliced shallot rings into hot oil, coating with oil
Allow to fry about 3-4 minutes until golden and crispy
Remove from skillet and set on paper towel lined plate to drain
In a deep, large skillet:
Heat 1 tablespoon olive oil
Add mushrooms, garlic and diced shallot
Stir to coat and sauce about 5 minutes
Slowly stir in wine and allow alcohol smell to cook off
Add in chicken stock, pepper, salt, and thyme
Stir well
Add steamed green beans
Cover and simmer about 5 minutes, stirring occasionally
Remove:
Green beans from heat and top with crispy shallots
Serve immediately
