Image credit: Julia Heffelfinger for Clean Plates

Green Beans with Mushroom Sauce and Crispy Shallots




10 min


35 min


2 pounds haricots verts or regular green beans (see note)

Kosher salt and pepper

3 Tablespoon olive oil

1 small yellow onion, finely chopped

1 pound mushrooms, torn into bite-size pieces

2 Tablespoons gluten-free, all-purpose flour

2 cups vegetable stock or low-sodium broth

2 Tablespoons heavy cream

1 Tablespoon fresh lemon juice

2 teaspoons Dijon mustard

1 Tablespoon chopped fresh tarragon, plus more for garnish

Store-bought or homemade crispy shallots, for garnish

Italian parsley leaves, for garnish (optional)


  1. Prepare a large ice bath. In a large pot of salted boiling water, blanch the haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into the ice bath to stop the cooking. Drain again and pat dry.

  2. In a large skillet or sauté pan, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until translucent, 3 to 5 minutes. Increase the heat to moderately high and add the mushrooms. Cook, stirring occasionally, until the mushrooms are tender and beginning to brown, about 5 minutes. Season with salt and pepper

  3. Sprinkle the flour over the mushrooms and cook over moderately high heat, stirring occasionally, for 1 minute. Add the chicken stock and bring to a boil, scraping up any brown bits on the bottom of the pan. Stir in the cream, lemon juice, and Dijon mustard and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Remove from the heat and stir in the tarragon and season with salt and pepper. Keep warm until ready to use.

  4. In a large skillet, heat the remaining 1 tablespoon of olive oil. Add the haricots verts and cook over moderate heat, stirring occasionally, until heated through, about 5 minutes. Season with salt and pepper. Transfer the beans to a platter.

  5. Spoon the warm mushroom sauce over the beans and garnish with crispy shallots, fresh tarragon, and parsley, if using. Serve right away.


NOTE: If using regular green beans for this recipe, blanch for slightly longer time for a crisp-tender bite, 4 to 5 minutes.MAKE AHEAD: The green beans can be blanched and shocked up to 1 day in advance and stored in the refrigerator.

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