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Blistered Green Beans with Shallots and Shitake Mushrooms

This is a welcome replacement to the classic, but mushy and salty Green Bean Casserole which has canned green beans and canned mushroom soup. The canned fried onions that typically go on top are cooked in palm oil, which is high in saturated fats.

Ingredients

  • 1 lb haricot verts
  • 10 oz sliced shitake mushrooms
  • 2 medium shallots
  • 1 tbsp extra virgin olive oil
  • Salt and pepper

Instructions

  1. Preheat oven to 350 degrees convection roast
  2. Wash haricot verts and pat dry with paper towel
  3. Peel and thinly slice shallots
  4. Place haricot verts, mushrooms, and shallots on a baking pan
  5. Toss with extra virgin olive oil
  6. Bake for about 15 minutes, or until green beans begin to brown, but are still crisp
  7. Remove from oven, add salt and pepper, and serve

Recipe Notes

Haricot verts, a French green bean, are thinner and more tender than the American green bean. The American green bean can be substituted if you cannot find haricot verts from your grocer.

Tips:
Use a parchment lined pan for easy clean up
Don’t over crown the pan or the veggies will get soggy and cook unevenly
Make sure ingredients are dry
Don’t salt until after coming out of the oven or veggies will get soggy