Skillet Green Bean Casserole

Ingredients

3 large shallots, sliced thin
3 tablespoons all-purpose flour
Salt and pepper
5 tablespoons vegetable oil
10 ounces cremini mushrooms, trimmed and sliced 1⁄4 inch thick
2 tablespoons unsalted butter
1 onion, minced
2 garlic cloves, minced
1-1⁄2 pounds green beans, trimmed
3 sprigs fresh thyme
2 bay leaves
3⁄4 cup heavy cream
3⁄4 cup low-sodium chicken broth

Instructions

Line baking sheet with triple layer of paper towels. Toss shallots with 2 tablespoons flour, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper in small bowl. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking; add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer shallots with oil to prepared baking sheet and set aside.
Wipe out skillet and return to medium-high heat. Add remaining 2 tablespoons oil, mushrooms, and 1⁄4 teaspoon salt; cook, stirring occasionally, until browned, about 8 minutes. Transfer to plate and set aside.
Wipe out skillet. Melt butter in skillet over medium heat, add onion, and cook, stirring occasionally, until edges begin to brown, about 2 minutes. Stir in garlic and remaining 1 tablespoon flour; toss in green beans, thyme, and bay leaves. Add cream and broth, increase heat to medium-high, cover, and cook until beans are partly tender but still crisp at center, about 4 minutes. Add mushrooms and continue to cook, uncovered, until green beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, discard bay leaves and thyme; adjust seasonings with salt and pepper. Transfer to serving dish, sprinkle evenly with shallots, and serve.

Skillet Green Bean Casserole

Ingredients

Instructions

Tags

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