These dairy-free green beans with mushrooms and shallots will quickly replace the heavy green bean casserole on your table. Familiar flavors come together, but the dish still resembles a healthy vegetable on the plate.

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Look, I don’t have anything against green bean casserole. I think green beans are delicious, but when they get “casseroled”, it is easy to lose their fresh flavor in a lot of other ingredients. This recipe keeps the familiar flavors of mushrooms and onions, but dials it all back to let the bean shine. Also, it all takes place on the stove, freeing up valuable oven space for other items.

I highly recommend a cast iron pan for a dish like this. Not only does it heat evenly and maintain its temperature throughout the cooking process, it is also a great serving vessel. They always look so classic and perfect for a dining table — just be sure to use a trivet! (Psst… this is the skillet I have.)

Mushrooms, shallots, white wine, and chicken stock come together to form a tasty sauce. Homemade stock typically has more gelatin, making the resulting sauce more… well, saucey. It will more readily coat the vegetables and make this simple and healthy green beans with mushrooms and shallots feel more luxurious. If you prefer to keep this dish vegetarian or vegan, vegetable stock can be swapped in if you’d like.

When cooking with wine, there is no need to use an expensive bottle, but use something that you like to drink. Reducing wine into a sauce concentrates the flavor, so this is key! Plus, you only need a splash for this green beans with mushrooms and shallots recipe, so you’ll end up drinking the rest anyway. (I mean, come on.)  A bright and crisp white wine will balance the mushrooms nicely — I used a Sauvignon Blanc.

Speaking of mushrooms, the earthy flavor pairs perfectly with the fresh green beans. Mushrooms add a meaty texture to an otherwise light dish. I used cremini mushrooms for this recipe — they are easy to find year round and are also relatively inexpensive. If you have some local mushrooms that are in season, feel free to swap them in! This would also be excellent with hen of the woods or shiitake mushrooms as well.

Are you planning on making this for your next get-together? If so, take a photo and tag @callingtochitchat on Instagram!

5 from 5 votes

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Green Beans with Mushrooms and Shallots

These dairy-free green beans with mushrooms and shallots will quickly replace the heavy green bean casserole on your table. 

Course Side Dish

Type American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 servings

Calories 90 kcal

What You’ll Need

• 1 lb green beans ends trimmed and cut in half
• 4 cremini mushrooms stems removed and diced
• 1 shallot thinly sliced
• 2 tbsp olive oil
• ½ cup chicken stock
• ¼ cup dry white wine
• Salt and pepper to taste

What to Do

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms, and saute 4-5 minutes, until the mushrooms have caramelized slightly.
2. Add an additional tablespoon of olive oil to the skillet, then add the sliced shallots. Saute for 2-3 minutes, or until the shallots have softened slightly.
3. Add the trimmed green beans to the pan. Toss with the shallots and mushrooms, then add the chicken stock and white wine to the pan. Cover the pan with some aluminum foil, allowing the green beans to steam for 3-4 minutes.
4. Remove the cover, and continue to cook the beans, allowing the stock to reduce in volume and coat the vegetables. Season with salt and pepper to taste.
5. Remove from the heat and serve immediately.

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