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green beans with mushrooms and shallots

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.