The conundrum is as old as Thanksgiving itself: You want to make a green bean casserole, but there’s absolutely no more oven space. Enter these butter-bathed green beans with mushrooms and frizzled shallots made entirely on the stovetop.
Nailing the balance of textures—green beans that still have some bite, well-browned mushrooms, and crispy shallots—comes down to cooking the ingredients separately. If you prefer to get some of your work done before Thanksgiving, blanch the green beans the day before and store them in the fridge until you’re ready to go. You can also crisp the shallots a day or two in advance, but store them loosely covered at room temperature so they keep their crunch. Save everything else until right before dinner.
When you fry the shallots, watch them closely to make sure they brown and frizzle but don’t burn. And resist the urge to salt the mushrooms right after you add them to the pan. Salting halfway through their cook time will yield fully cooked mushrooms with crispy browned edges. Bathing the green beans and mushrooms in butter and topping everything with the crispy shallots brings it all together.
Check out our favorite Thanksgiving recipes, including an extremely easy corn casserole, brussels sprouts with gochujang butter, turkey with a tangy honey glaze, and lots more.