Green bean casserole with white wine, pancetta, and crispy shallots
This recipe is a Thanksgiving classic but made from scratch with fresh green beans, homemade crispy shallots, and not a soup can in sight! My British colleagues ask after green bean casserole every year with a mixture of excitement and confusion. I always get asked for a recipe and while I appreciate the classic version, this one kicks things up a notch to make the dinner table feel even more special. If you’re vegetarian then don’t worry – you can omit the pancetta and make a couple of simple swaps which are noted in the recipe.
Ingredients
For the casserole
- 600 g green beans trimmed
- 60 g unsalted butter
- 1 large shallot diced
- 4 cloves garlic minced
- 350 g chestnut mushrooms cleaned with half diced and half thinly sliced
- 1/2 tsp salt
- 1/2 tsp fresh pepper
- 2 tsp fresh thyme
- 75 ml dry white wine
- 4 tbsp flour
- 240 ml chicken or vegetable stock
- 1 tbsp Dijon mustard
- 1/4 tsp nutmeg
- 50 g + 2 tbsp parmesan or vegetarian hard cheese shredded
- 240 ml double cream
For the topping
- 2 shallots thinly sliced
- 1 tsp salt
- 2 tbsp corn flour (US starch)
- 1 cup neutral oil for frying
- 77 g diced pancetta optional, but highly recommended!
Instructions
- Preheat oven to 200c/180c fan and bring a large pot of water to boil with 1 tbsp of salt. Cook the green beans for 5-7 minutes until just about tender. Drain the green beans and rinse with cold water to stop them from continuing to cook. Set aside to dry while you make the sauce.
- Melt the butter in a large skillet over medium heat. Once the butter is beginning to bubble, add the diced shallot and cook for about three minutes. Add the minced garlic and cook for a minute more.
- Once the garlic is fragrant, reduce the heat slightly and add the mushrooms, thyme, 1/2 tsp salt and 1/2 tsp fresh black pepper Sauté for about 10 minutes until the mushrooms are softened.
- Add the white wine to the pan and stir. Allow the wine to reduce for about five minutes until very little liquid remains. Add 4 tbsp of flour and stir to coat the mushrooms.
- Add the stock and Dijon mustard, stirring until combined. Once the mixture bubbles, add the nutmeg and cream.
- When the cream mixture heats up and begins to bubble, remove the skillet from the heat and mix in the cheese. Season with additional salt and pepper to taste.
- Place the green beans in the bottom of a large dish or casserole and evenly pour over the sauce. Toss the mixture lightly to combine and sprinkle with the 2 tbsp of cheese before baking for 25 minutes.
- While your casserole is cooking, lay out your shallots and coat with 1 tbsp of salt. Let them sit for 10 minutes before patting them dry. Coat the shallots with 2 tbsp of corn flour. Heat a small saucepan with the oil for frying and gently place your shallots into the hot oil. I suggest cooking the shallots in batches and dropping them in one by one so that they don't stick together as easily. Cook the shallots for 2-3 minutes and set aside on a lined tray to drain off excess oil.
- If you’re using the pancetta, empty the small pot that you used for your shallots of oil and sauté your pancetta for a few minutes until golden.
- Once the green bean casserole is cooked, scatter across the pancetta and shallots, and serve with a bit more fresh black pepper. Serve immediately.