Green Bean Casserole with Crispy Shallots
If Thanksgiving just doesn't feel the same without a creamy casserole, try this revised version that omits the heavy cream, MSG, or gluten!
- 4 1/2 ounces raw cashew pieces
- 2 cups boiling water
- 2 tablespoons ghee or olive oil
- 1/2 pound crimini mushrooms, chopped
- 1 shallot, chopped
- 1 clove garlic, crushed
- 2 tablespoons sherry cooking wine (optional)
- 1 3/4 cups unsalted chicken or vegetable broth
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon pepper
- 1 teaspoon fresh thyme leaves
- 2 pounds haricot verts, ends trimmed (or small thin green beans)
- 2 shallots, peeled and thinly sliced into rings
- 1/2 cup palm shortening, bacon fat, or ghee for frying
- Soak cashew pieces in the boiling water for 30 minutes. Saute mushrooms, shallot and garlic over medium heat for 10 minutes. Pour in cooking wine, if using, and simmer for 5 minutes to reduce.
- Drain cashews and blend with 1 cup fresh water until very smooth.
- Add mushroom mix, half of the broth, salt, pepper, and thyme to blender and pulse a few times until mushrooms are bite sized
- Pour soup mixture into a bowl and stir in remaining broth. Set aside to cool for 15 minutes.
- Preheat oven to 350 degrees. Combine soup mixture with haricot verts and spoon into a casserole dish. Bake for 35 to 40 minutes, until beans are tender and sauce is bubbling.
- Meanwhile, heat oil in a deep saucepan over medium high heat. Working in batches, pan fry shallots until golden. Drain and cool in a single layer on a plate lined with paper towels. Top casserole with crispy shallots and serve hot.
Make Ahead Tip
- Prepare through step 6 and store soup in the refrigerator for up to 3 days. Resume at step 7 when you are ready to serve.
- Recipe provided by Danielle Walker of Against All Grain and author of Thankful