Green Beans and Mushrooms With Crispy Shallots

• servings: 8 servings

Ingredients

1½ lb. green beans, trimmed

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

⅓ cup vegetable oil

3 large shallots, thinly sliced

1 lb. mushrooms (such as oyster, shiitake, or maitake), tough stems removed, torn into large pieces

4 Tbsp. unsalted butter

2 Tbsp. sherry vinegar or red wine vinegar

Freshly ground black pepper

2 oz. Parmesan, finely grated

Directions

Cook 1½ lb. green beans, trimmed in a medium pot of boiling salted water until bright green, about 2 minutes. Drain and rinse green beans under cold water to stop them from cooking more. Set aside.

Heat ⅓ cup vegetable oil in a large skillet over medium-high. Cook 3 large shallots, thinly sliced, stirring occasionally, until browned, frizzled, and crisp, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain, and immediately season with kosher salt. Set aside for serving.

Add 1 lb. mushrooms (such as oyster, shiitake, or maitake), tough stems removed, torn into large pieces to same skillet and toss to coat with oil. Cook, stirring occasionally, until softened, about 4 minutes. Season with kosher salt and cook, stirring occasionally, until starting to brown, about 4 minutes. Reduce heat to medium and add 4 Tbsp. unsalted butter, reserved green beans, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Cook, tossing often and spooning foaming butter over vegetables, until butter darkens slightly and smells nutty, about 5 minutes. Add 2 Tbsp. sherry vinegar or red wine vinegar and season generously with freshly ground black pepper. Cook, stirring often, 1 minute.

Transfer green beans and mushrooms to a platter and spoon any sauce in pan over. Top with 2 oz. Parmesan cheese, finely grated, and reserved crispy shallots. Do ahead: Green beans can be blanched 1 day ahead. Pat dry; transfer to an airtight container or resealable bag and chill. Editor’s note: This green beans and mushrooms recipe was first printed in our November 2021 issue. Head this way for more of our best green bean recipes →