One of my favorite Thanksgiving dishes is green bean casserole, so when Justin and I were developing this year's menu, I was pretty adamant about including it. Turns out it's really easy to make a dressed up version of the traditional dish. We used this recipe as a guide, and were on our way!
Instead of using the standard, canned fried onions, we decided to fry up some shallots. We thinly sliced 4 shallots (which you can do ahead of time, though it made our fridge smell like onions), and they were ready to be fried. The beauty here is that you don't need to make a batter or coat them in flour. Just heat a pan with some oil, and drop the shallots in. Be careful not to drop too many shallots in the pan at once. They crisp up pretty fast, and you want to be able to pull them all out before they burn. Once your shallots are fried, you can set them aside while you cook up the rest of the dish.
While that's happening, you can whip up your creamy mushroom sauce. You want about 3/4 lb. of mushrooms. Just get whatever kind of mushrooms you like, and slice them into bite sized pieces. For our casserole, we went with shiitakes. Melt some butter in your pan, and saute your mushrooms.
Once they cook down, you'll sprinkle them with a couple tablespoons of flour. Toss them around so the mushrooms are coated. The flour will start to form a bit of a paste, but this will help to thicken your sauce. Once the flour has cooked down a bit, add in your vegetable or chicken stock and some heavy cream. You want a 3 to 1 ratio of stock to cream, so depending on just how saucy you want your casserole to be, you can adjust accordingly. I don't like my beans to be swimming in sauce, so we stuck with 1 1/2 cups of stock, and 1/2 cup of heavy cream. This was the perfect amount of sauce for about 1 1/2 lbs. of beans.