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Open Kitchen: Green Bean Casserole w/ Wild Mushroom Sauce

| November 16, 2012


Homemade Green Bean Casserole

This classic Thanksgiving side dish tastes even better when made with a homemade mushroom sauce.


Serves 4 to 6

  • 8 Shallots, peeled
  • 1 Carrot, peeled and finely chopped
  • 1 rib celery, finely chopped
  • 8 ounces assorted wild mushrooms, brushed, trimmed, and finely chopped
  • 2 tablespoons unsalted butter, plush more for greasing
  • 4 Cloves garlic, peeled and minced
  • 2 Sprigs fresh thyme, leaves picked
  • ¼ Cup, plus 2 tablespoons, all-purpose flour
  • ½ Cup sweet Marsala wine
  • 2 Cups homemade beef stock, or low-sodium canned beef broth
  • 1 Pound green beans, blanched in boiling salted water until tender and drained
  • ½ Cup sour cream
  • Kosher salt and freshly ground black pepper
  • 2 Cups canola oil, for frying


1. Preheat the oven to 425ºF. Lightly grease a 1½-quart baking dish with butter and set aside. Finely chop 2 of the shallots and combine with the carrot, celery, mushrooms, and butter in a saucepan set over medium-high heat. Cook, stirring often, until the shallots are translucent and the mushrooms are golden, 4 to 5 minutes. Stir in the garlic, thyme, and ¼ cup of flour. Cook, stirring often, until the sauce has thickened, about 10 minutes.

2. Stir the green beans and sour cream into the mushroom sauce. Season to taste with salt and black pepper. Put in baking dish and cover with a sheet of parchment paper followed by a sheet of aluminum foil. Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.

3. Slice the remaining 6 shallots into thin rings, and toss in the remaining 2 tablespoons of flour. In a heavy-bottomed stockpot, heat the canola oil until it registers 375ºF on a deep-frying thermometer. Fry the shallots until golden and crispy, 3 to 4 minutes. Then, remove the shallots from the oil, and transfer them to a paper towel-lined baking sheet to drain off excess grease. Sprinkle the fried shallots over top of the finished green bean casserole and serve.

Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
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Copyright © 2012 by Nathan Scott. All rights reserved.

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Category: Open Kitchen

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