Skillet Green Bean Casserole
 
 
Ingredients
  • 3 large shallots, thinly sliced
  • 3 tablespoons All-Purpose gluten-free flour (without xanthan gum)
  • Salt and pepper
  • 5 tablespoons vegetable oil
  • 8 ounces cremini mushrooms, trimmed and sliced ¼-inch thick
  • 2 tbsp. unsalted butter
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 1 ½ green beans, trimmed
  • ¼ tsp. dried thyme
  • 2 bay leaves
  • ¾ cup heavy cream
  • ¾ cup vegetable stock
Instructions
  1. Line baking sheet with triple layer of paper towels. Toss shallots with 2 tablespoons flour, ¼ teaspoon salt, and ⅛ teaspoon pepper in small bowl. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking; add shallots and cook, stirring frequently, until golden and crisp, about 4-5 minutes. Transfer shallots with oil to prepared baking sheet and set aside.
  2. Wipe out skillet and return to medium-high heat. Add remain 2 tablespoons oil, mushrooms and ¼ teaspoon salt; cook stirring occasionally, until browned, about 8 minutes. Transfer to baking sheet alongside shallots and set aside.
  3. Wipe out skillet. Melt butter in skillet over medium heat, add onion, and cook, stirring occasionally, until edges begin to brown, about 2 minutes. Stir in garlic and remaining 1 tablespoon flour; toss in green beans, thyme and bay leaves. Add cream and stock, increase heat to medium-high, cover and cook until beans are partly tender but still crisp at center, about 4 minutes. Add mushrooms and continue to cook, until green beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, discard bay leaves; adjust seasoning with salt and pepper. Sprinkle with reserved shallots and serve.
Recipe by Allons-Eat! at https://www.allonseat.com/skillet-green-bean-casserole/