Loading...

Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish or similar sized casserole dish.

Bring a large pot of salted water (with 1 tablespoon kosher salt) to a rolling boil. Add the trimmed and cut green beans and blanch for 3-4 minutes, or until bright green and tender-crisp. Immediately drain the green beans and transfer them to an ice bath to stop the cooking. Once cooled, drain thoroughly and set aside.

Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the cremini and trumpet mushrooms first, allowing them to caramelize and develop color for 3-4 minutes without stirring too much. Once browned, add the white clamshell and maitake mushrooms. Season the mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook for another 3-5 minutes, stirring occasionally.

Create a well in the center of the pan with the mushrooms. Add the finely diced shallots, minced garlic, chopped fresh thyme, and chopped fresh parsley to the well, along with a splash of olive oil if needed. Cook for 2-3 minutes until aromatic.

Deglaze the pan with 1/2 cup of dry white wine, scraping up any browned bits (fond) from the bottom of the pan. Allow the wine to reduce by half, about 2-3 minutes. Remove the mushroom mixture from the pan and set aside in a large bowl.

In the same skillet (no need to clean), melt 2 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour to create a roux. Cook, stirring constantly, for 1-2 minutes until lightly golden and fragrant.

Gradually whisk in 2 cups of warm chicken stock, ensuring no lumps form. Bring the sauce to a simmer, then reduce the heat to low and whisk in 1 cup of heavy cream. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.

Add the blanched green beans and the cooked mushroom mixture to the velouté sauce. Stir gently to combine everything evenly. Taste and adjust seasoning if necessary.

Pour the green bean and mushroom mixture into the prepared baking dish. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and heated through.

While the casserole bakes, prepare the crispy shallots. Heat 3 cups of vegetable oil in a deep pot or Dutch oven to 350°F. Carefully add the thinly sliced shallot rings in batches, ensuring not to overcrowd the pot. Fry for 2-4 minutes, stirring occasionally, until golden brown and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain. Immediately sprinkle with 1/4 teaspoon kosher salt.

Once the casserole is out of the oven, generously top with the crispy shallots. Serve immediately and enjoy your elevated green bean casserole!


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish or similar sized casserole dish.

Bring a large pot of salted water (with 1 tablespoon kosher salt) to a rolling boil. Add the trimmed and cut green beans and blanch for 3-4 minutes, or until bright green and tender-crisp. Immediately drain the green beans and transfer them to an ice bath to stop the cooking. Once cooled, drain thoroughly and set aside.

Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the cremini and trumpet mushrooms first, allowing them to caramelize and develop color for 3-4 minutes without stirring too much. Once browned, add the white clamshell and maitake mushrooms. Season the mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook for another 3-5 minutes, stirring occasionally.

Create a well in the center of the pan with the mushrooms. Add the finely diced shallots, minced garlic, chopped fresh thyme, and chopped fresh parsley to the well, along with a splash of olive oil if needed. Cook for 2-3 minutes until aromatic.

Deglaze the pan with 1/2 cup of dry white wine, scraping up any browned bits (fond) from the bottom of the pan. Allow the wine to reduce by half, about 2-3 minutes. Remove the mushroom mixture from the pan and set aside in a large bowl.

In the same skillet (no need to clean), melt 2 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour to create a roux. Cook, stirring constantly, for 1-2 minutes until lightly golden and fragrant.

Gradually whisk in 2 cups of warm chicken stock, ensuring no lumps form. Bring the sauce to a simmer, then reduce the heat to low and whisk in 1 cup of heavy cream. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.

Add the blanched green beans and the cooked mushroom mixture to the velouté sauce. Stir gently to combine everything evenly. Taste and adjust seasoning if necessary.

Pour the green bean and mushroom mixture into the prepared baking dish. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and heated through.

While the casserole bakes, prepare the crispy shallots. Heat 3 cups of vegetable oil in a deep pot or Dutch oven to 350°F. Carefully add the thinly sliced shallot rings in batches, ensuring not to overcrowd the pot. Fry for 2-4 minutes, stirring occasionally, until golden brown and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain. Immediately sprinkle with 1/4 teaspoon kosher salt.

Once the casserole is out of the oven, generously top with the crispy shallots. Serve immediately and enjoy your elevated green bean casserole!
