Description
Shereen Pavlides is bringing Green Bean Casserole with crispy fried shallots (from scratch of course!) to our #TikTokFriendsgiving ✨
RECIPE 👇
Green Bean Casserole from Scratch
Level: Intermediate
Total: 1 hr 10 min
Active: 45 min
Yield: 6 to 8 servings
Ingredients
Kosher salt (see Cook’s Note)
1 1/2 pounds fresh green beans, ends trimmed, cut in half crosswise
7 tablespoons unsalted butter
12 ounces mixed wild mushrooms, such as cremini, shiitake (discard the stems) and oyster, wiped clean and sliced
1 1/2 tablespoons fresh thyme leaves
Fresh, finely ground black pepper
5 cloves garlic, minced
1/4 cup all-purpose flour
1/3 cup Chardonnay
1/2 cup chicken stock
1 1/2 cups cold whole milk
Fried Shallots:
6 cups vegetable oil
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon cayenne
Kosher salt
2 cups buttermilk
5 extra-large shallots, thinly sliced (1 3/4 cups)
Directions
Special equipment: a deep-fry thermometer
Bring a large pot of water to a boil and season generously with salt. Add the green beans and boil until tender, 6 to 7 minutes. Meanwhile, fill a large bowl with cold water and add 3 tablespoons salt. Stir to dissolve and add several handfuls of ice.
Strain the green beans, then add them immediately to the ice bath to stop the cooking and help them retain their bright color. Stir until cooled, then strain. Transfer the green beans to a clean kitchen towel or heavy-duty paper towels to remove all the excess moisture. (You can prepare them to this point up to 2 days ahead and refrigerate them wrapped in paper towels and stored in an airtight container or bag.)
Preheat the oven to 375 degrees F. Melt 6 tablespoons of the butter in a 12-inch skillet over medium heat. Add the mushrooms and thyme and season with salt and pepper. Sauté until the mushrooms are tender, 5 to 6 minutes. Add the garlic and sauté until you can smell it, about 1 minute. Evenly sprinkle the flour over the mushrooms and toss until moistened, about 1 minute.
Add the wine to the skillet and cook, stirring, until fully evaporated and absorbed into the mushrooms, about 15 seconds. Add the chicken stock and cold milk. Bring to a boil over medium heat, then reduce the heat and simmer to cook out the raw flour flavor and thicken, 5 to 7 minutes, stirring periodically. Season to taste with salt and pepper (seasoning in layers will give you full flavor). Remove the mushroom mixture from the heat. Stir in the blanched green beans and toss until evenly combined.
Using the remaining 1 tablespoon butter, smear and coat the inside of a 9-by-13-inch casserole or baking dish and transfer the green bean mixture into the dish. Bake until hot and bubbly, 25 to 28 minutes.
Meanwhile, make the fried shallots: Add the oil to a Dutch oven or heavy-bottom pot. Heat the oil to 350 degrees F. Whisk the flour, paprika, cayenne and 1/2 teaspoon salt in a large bowl until combined. Pour the buttermilk into a separate medium bowl.
Working in batches, separate the shallots into rings and pieces and toss them into the buttermilk to evenly coat. Transfer the shallots to a strainer set over another bowl. You just want a thin layer of buttermilk over the shallots. Working in batches again, toss the shallots with a fork in the flour mixture to evenly coat. Remove the shallots to a clean dry strainer, shaking the excess flour back into the flour bowl they were tossed in. This will prevent clumping and excess flour in the bottom of the frying oil.
Add the shallots to the hot oil in batches and gently stir so they don’t initially clump together. Fry until golden, about 2 minutes. Using a wok strainer or slotted spoon, remove the shallots to a wire rack set over a sheet pan. Immediately season lightly with salt.
Repeat with the remaining shallots. (You can prepare the shallots a couple hours ahead and keep at room temperature. When ready, reheat the fried shallots on a sheet pan in a 325-degree-F oven until
crisped and very warm, about 10 minutes.)
Remove the green bean casserole from the oven and let sit 5 to 7 minutes. Top with the fried shallots.
Cook’s Note: I use Diamond Crystal kosher salt; if using a different brand of salt, please reduce the amount.
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