Not gonna lie y’all… green bean casserole was never on my family’s thanksgiving side dish list. I know, I know.

But seriously… I was flabbergasted when I first learned that it was actually a thing. Canned mushroom soup? Canned green beans? Tinned crispy onions?

I’ve been wanting to make a homemade, fresher, yet still easy version of my own. Because there are so many things to love… mushrooms, green beans, onions?

But y’all know me. I have to do it my own way… so we’ve got blanched fresh green beans, oyster mushrooms, cripsy shallots, and a sherry white sauce.

And guys?!? The result is amazing. I have no childhood memory to compare it to… but I would eat this dish on the regular.

Ingredients:

2 lbs green beans, trimmed, and cut in 1 -2 inch pieces

3 Tbsp evoo

2 pints oyster mushrooms, rough chopped

4 Tbsp butter

4 Tbsp flour

1 1/2 tsp salt

1/2 cup sherry (drinkable not cooking)

1 1/4 cup chicken or veggie stock

1 1/4 cup milk

crispy shallots, store bought or homemade

Directions:

Preheat oven to 350.

Bring a large pot of water to boil.

Blanch green beans until bright green. Remove from heat and drain. Run under cold water to stop cooking. Set aside.

In a large oven safe braiser, heat evoo to shimmering over medium heat.

Add in mushrooms and sauté until slightly golden brown.

Remove mushrooms from pan and set aside.

Turn heat to medium high.

Add butter, stirring so it doesn’t brown.

Add in flour; whisking to combine and cook out flour taste.

Add salt.

Add in sherry, and whisk to combine.

Add in chicken stock and milk in equal and small increments. Whisking after each addition to combine.

Once white sauce is developed and thickened, yet still saucy, add back in mushrooms and beans.

Stir to combine.

Move pan from stove top to oven. Bake for 30 minutes.

Top with crispy shallots., and a drizzle of evoo. .

Bake for 5 - 10 minutes; checking often to make sure shallots don’t burn.

Remove from oven and serve.