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Recipe

Baked Haricots Verts with Fried Shallots

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Scott Phillips

Servings: 8

This from-scratch update of the classic green bean casserole eschews canned cream of mushroom soup and thicker green beans in favor of a fresh mushroom cream sauce and slender haricots verts. Fried shallots stand in for the iconic fried onion topping. You can fry the shallots and cook the beans up to 2 days ahead.

Ingredients

  • 3 cups vegetable oil
  • 3 large shallots, cut into 1/8-inch-thick rings (about 3 cups)
  • 1 cup plus 3 Tbs. all-purpose flour
  • Kosher salt
  • 2 lb. trimmed haricots verts, halved crosswise
  • 2 oz. (4 Tbs.) unsalted butter
  • 1-1/2 lb. mixed mushrooms (such as oyster, shiitake, and cremini), coarsely chopped (7 to 8 cups)
  • 2 Tbs. medium sherry
  • 2 cups lower-salt chicken broth
  • 1 cup heavy cream
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 470
      Fat Calories (kcal): 300
      Fat (g): 35
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 8
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 55
      Sodium (mg): 450
      Carbohydrates (g): 35
      Fiber (g): 6
      Protein (g): 9

Preparation

  • Heat the oil in a 12-inch skillet over medium heat until shimmering hot.
  • Meanwhile, in a medium bowl, toss the shallots with 1 cup of the flour, separating the rings and coating them thoroughly. Working with a handful at a time, shake off the excess flour and fry, stirring occasionally with a slotted spoon, until golden, 1 to 2 minutes. Transfer to a paper-towel-lined plate and season lightly with salt. Discard the flour and frying oil and wipe out the skillet.
  • Bring an 8-quart pot of salted water to a boil. Boil the haricots verts until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. Position a rack in the center of the oven and heat the oven to 400°F.
  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Melt the butter in the skillet over medium heat. Add the mushrooms and a pinch of salt; cook, stirring often, until most of the liquid has evaporated and the mushrooms are beginning to brown, about 7 minutes. Add the sherry and cook, stirring, until almost evaporated, about 1 minute. Sprinkle the remaining 3 Tbs. flour over the mushrooms and toss to coat. Slowly whisk in the broth and cream. Simmer, stirring occasionally, until the sauce thickens, about 10 minutes. Remove from the heat and stir in the haricots verts, 1 tsp. salt, and 1/2 tsp. pepper. Season to taste with more salt and pepper.
  • Transfer to a 9×13-inch baking dish and bake until bubbling around the edges, about 20 minutes. Gently stir the beans to redistribute the sauce, top with the shallots, and serve.

Reviews

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Reviews

  • SikaB | 11/28/2015

    This recipe helped blend traditions for Thanksgiving. My husband's family makes this for the holiday, and mine doesn't. Since Thanksgiving was at my family's house, he asked me to make this for him. I hate the canned green beans and topping his family uses, so I tried to find a better recipe. This is it!Holy cow! This was so good. I used oyster, shitake and crimini mushrooms, and cooked the heck out of the green beans as an homage to the canned variety. The only thing I didn't follow the recipe with was the shallot topping. I thought they wouldn't be crispy enough as written, so I dredged the shallots in buttermilk and then a spiced flour and corn starch mixture before frying them. They came out crispy and delicious. My family and hubby really loved it. I'll be making this again for sure! Thanks!

  • user-4786022 | 11/22/2015

    I made these for an Easter potluck and received many compliments. I made it earlier in the day and then transported them in my car an hour away. Once at the potluck, I briefly reheated it in a low oven right before serving. Tons of flavor. I will be making this for Thanksgiving this year.

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