Quick Green Bean "Casserole"

Not a lick of cream of mushroom soup in sight for this Thanksgiving staple!

Serves 8 VEG* EF

Ingredients

3 large shallots, sliced thin (or more!)
salt and ground black pepper
3 tablespoons all-purpose flour, divided
5 tablespoons vegetable oil
10 ounces cremini mushrooms, stems discarded, caps wiped clean and sliced 1/4” thick
2 tablespoons unsalted butter
1 medium onion, minced (about 1 cup)
2 medium garlic cloves, minced or pressed through a garlic press
1 1/2 lbs green beans, ends trimmed, cut to 2” lengths
3 sprigs fresh thyme
2 bay leaves
3/4 cup heavy cream
3/4 cup low-sodium chicken broth

Toss the shallots with 1/4 tsp salt, 1/8th teaspoon pepper and 2 tablespoons of flour in a small bowl; set aside. Heat 3 tablespoons of oil in a 12” nonstick skillet over medium-high heat until smoking; add the shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer shallots to a baking sheet lined with a triple layer of paper towels.
Wipe out the skillet and return to medium-high heat. Add remaining 2 tablespoons oil, the mushrooms and 1/4 teaspoon salt; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a plate and set aside.
Wipe out the skillet. Heat the butter in the skillet over medium heat; when the foaming subsides, add the onion and cook, stirring occasionally, until the edges begin to brown, about 2 minutes. Stir in the garlic and the remaining tablespoon flour; toss in the green beans, thyme and bay leaves. Add the cream and chicken broth, increase the heat to medium-high, cover, and cook until the green beans are partly tender but still crisp at the center, about 4 minutes.
Return the reserved mushrooms to the skillet and continue to cook, uncovered, until the green beans are tender and the sauce has thickened slightly, about 4 minutes.
Off heat, discard the bay leaves and thyme sprigs; adjust the seasonings with salt and pepper. Transfer to a serving dish, sprinkle evenly with the crispy shallots, and serve.