I made this on Thanksgiving and my husband loved it so much I think it is going into the regular rotation. Basically, what you do is blanch some green beans, fry some shallots, and then make a mushroom sauce with cremini mushrooms, garlic, and sherry. After all that, you cook the whole thing until the flavors all meld and fuse and it is a creamy, unctuous, fragrant melange of earthy mushrooms, meltingly soft green beans, crispy shallots, and savory sauce.
Thanksgiving Green Beans
1 lb. green beans (string beans), cooked in 1″ water with 1/2 tsp. salt for 5-10 minutes, or until tender and then drained
2 large shallots, thinly sliced (you need an amount that is equal to the yield from a sliced small onion)
3 Tbl. oil, plus more as needed (probably will need another 2 Tbl.)
20 ounces crimini mushrooms, half thinly sliced, half minced
2 cloves garlic, minced
salt, pepper, to taste
pinch nutmeg, optional
2-3 Tbl. flour
1/4 cup sherry
3/4 – 1 cup soy milk or other non-dairy “milk” or broth or even seasoned water
Saute shallots in oil until crispy brown in frying pan. Season well with salt and pepper. Remove from pan and set aside.
Saute the mushrooms in the frying pan, adding more oil as needed (another 2 Tbl. oil). When the mushrooms give off lots of liquid, add the garlic, salt, pepper and a pinch of nutmeg. Cook down the liquid. Add the sherry and cook off the liquid. The mushrooms should be coated with oil now.
Add the flour to the mushrooms and cook a little but, stirring, to take the raw flour taste away. Add the soy milk (broth is okay, too) and cook, stirring, to make a mushroom sauce. Adjust seasoning to taste.
Mix the green beans with the mushroom sauce in a heatproof serving dish. Top with the crispy shallots. Reheat when needed. The more this reheats, the better. Long oven cooking fuses together the flavors and make the green beans meltingly soft.