53min prep: 17min cook: 36min
You don’t have to open a can to make this favorite holiday dish. And you don’t have to wait for the holiday season either. This recipe is easy and tastes fresh. What could be better?
- Fresh Chives — 2 Tablespoons
- Fresh Parsley — 1 Tablespoon
- Garlic — 2 Cloves
- Green Beans — 3⁄4 Pound
- Shallots — 3 Tablespoons
- Shiitake Mushrooms — 11 Ounces
Dairy & Eggs
- Butter, Unsalted — 2 Tablespoons
- Heavy Cream — 3⁄4 Cup
Spice & Baking
- Black Pepper
- Kosher Salt
- Panko Breadcrumbs — 1 Cup
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 2 Tablespoons
- Sherry Vinegar — 2 Tablespoons
- Paper Towels
- Stove Top
- Baking Dish, 8″x8″
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Microwave-Safe Bowl, Small
- Saute Pan, Medium (10″-12″)
- Finely chop chives to measure the indicated amount.
- Trim parsley leaves from the stems and finely chop to measure the indicated amount.
- Use paper towels to brush any dirt off the mushrooms. Remove the stems and discard. Slice the mushroom caps very thinly.
- Slice a shallot into thin rings to measure the indicated amount.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic.
- Cut the root ends off the green beans.
- Fill a medium saute pan with water so it is about 1 inch deep. Set over high heat and bring to a boil.
- Once water is boiling, add the green beans and season with salt. Boil until bright green but still crispy, about [3-4 minutes].
- Once the beans are strained, wipe the pan dry and place back over medium heat. Add olive oil and warm.
- Once oil is warm, add the shallots. Saute until starting to soften, then add the garlic and cook another minute. Stir often. Do not brown.
- Stir in the mushrooms and season with salt and pepper. Cook until the mushrooms are very soft and the moisture has evaporated, about 4-6 minutes.
- Once the mushrooms have softened and the pan is dry, add the sherry vinegar. Cook until the liquid is absorbed, then stir in the heavy cream, chives and parsley. Season with salt and pepper and stir to combine well.
- Add the green beans to the pan of creamy mushrooms. Once well combined, transfer to an 8″x8″ baking dish.
- Preheat the broiler on high.
- Place butter in a small microwave-safe bowl. Heat on high in short 20-second increments until butter is melted.
- Stir the panko into the bowl of melted butter. Sprinkle the panko evenly over the top of the green beans and mushrooms.
- Place the green beans under the broiler and toast until the panko is golden brown, about [1-3 minutes].
- Scoop the green beans with creamy mushrooms onto each dinner plate. Serve warm!