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Classic Green Bean Casserole Come Undone
Source: Chef Barrae

This recipe elevates the classic green bean casserole to new heights. Made with shallots and a roasted mushroom and dry sherry sauce, this may just be your next go-to vegetable side dish.

Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 101.1
Total Carbs 9.6 g
Dietary Fiber 3.0 g
Sugars 1.7 g
Total Fat 6.0 g
Saturated Fat 2.5 g
Unsaturated Fat 0.8 g
Potassium 277.7 mg
Protein 3.2 g
Sodium 70.0 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 6 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  large shallots
1 tbsp  canola oil
1 pinch  salt and pepper
6 cup  fresh green beans
3 cup  crimini mushrooms
1 each  large garlic cloves

Remaining ingredients for the sauce
1 cup  half & half
1 tsp  ground thyme
0 1/4 tsp  ground nutmeg
0 1/4 tsp  white pepper
1 tsp  Sauce, soy, low sodium, from soy & wheat
1 each  raw egg yolks
1 tbsp  cooking sherry
  1. Fill the bottom of a large skillet with 1/2 inch of canola oil and heat over medium high heat until 360 degrees F. Make sure the oil is no more than halfway up the side of the skillet. Oil is hot enough when the end of a wooden spoon is submerged and small bubbles appear around it quickly.
  2. Working in small batches, carefully add the sliced shallots and fry until golden and crispy. Remove with slotted spoon and drain on paper towel. Season with salt and pepper if desired. Set aside and reserve.
  3. Preheat oven to 425 degrees F.
  4. Separately toss the green beans and mushrooms with 1/2 Tbsp. each of the oil from the shallots. Season with salt and pepper if desired.
  5. Place each vegetable on a sheet pan. Mushrooms can release a lot of liquids during roasting and you don't want to change the texture of the green beans.
  6. Place both halves of the garlic on a small piece of aluminum foil and sprinkle with 1 tsp. of the shallot oil. Lightly crumble foil up to seal package and place on sheet pan with green beans or directly on rack in oven.
  7. Roast vegetables for about 30 to 45 minutes until lightly caramelized and tender. The mushrooms will likely be done first. Remove and set aside as they are done.
  8. Begin preparing the sauce by gently heating the half and half, thyme, nutmeg, white pepper and soy sauce over low heat in sauce pan.
  9. Remove roasted garlic from foil package and squeeze the cloves into the bowl of a food processor along with the 1/2 cup reserved roasted mushrooms. Pour in about 1/2 cup of the half and half mixture and pulse until smooth. Pour mixture back into the sauce pan with the half and half mixture and whisk to combine.
  10. While the mixture is heating beat the egg yolk in a small bowl. Slowly whisk the half and half mixture into the egg yolk a tablespoon at a time until the egg yolk is warmed. It may take two or three additions. Keep whisking and pour back into the sauce pan with the half and half mixture.
  11. Reduce heat to low and continue whisking until mixture comes to a simmer. Simmer until mixture is reduced by about half, whisking occasionally. The sauce should be velvety, thickened and coat the back of a spoon.
  12. Pour through a strainer to remove any cooked egg yolk and mushroom pieces. Stir in the sherry and cook for an additional 2 or 3 minutes.
  13. To assemble, arrange roasted vegetables on a platter and spoon sauce across the top. Garnish with fried shallots.

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