French Green Bean Casserole with Crispy Shallots – Dairy, Gluten & Grain-Free

Living in the South has changed me. I know, I know, I’ve said stuff like this before but it’s true! I used to be all about foods exotic and foreign – well…I still am, but now I also find myself LOVING dishes like biscuits and white gravy, pot pies, and chicken fried steak (all gluten-free of course!). And then, of course, there’s green bean casserole (swoon).

This simple green bean casserole replaces the traditional “cream of mushroom” gravy with my White Wine & Thyme Cashew Gravy and is topped with crispy fried shallots. And let me tell you, this dish stands on its own. – it’s not some sorry substitute, so just don’t be surprised when no one will believe you when you tell them it’s dairy free.

French Green Bean Casserole with Crispy Shallots

Ingredients:

1 1/2 cups of my White Wine & Thyme Cashew Gravy recipe
2 Pounds french (skinny) green beans
1/2 pound (8oz) or more if you like, thinly sliced mushrooms
2 tablespoons oil of choice
1/2 cup coconut oil, olive oil organic palm shortening or ghee
8-10 shallots (approx. 1 1/4 lbs)

Note: Cashew Gravy and Crispy Shallots can both be made up to three days ahead of time.

Method:

1. Peel and slice the shallots into thin rings.

2. Heat the 1/2 cup of oil in a saucepan or frying pan over medium/low heat until it gets to around 220 degrees.

3. Reduce the heat to low, then add the shallots and cook for 30-40 minutes or until they reach a golden brown color. Take your time and stir occasionally to ensure even browning instead of instant burning.

4. Using a slotted spoon, remove shallots from the oil, drain well and let cool on paper towels. Once cooled they can be stored at room temperature, covered for a few days.

5. Preheat oven to 400 degrees.

6. In a frying pan over medium-high heat, add about 2 tablespoons of oil or ghee and cook the mushrooms till soft and browned.

7. While you’re frying the mushrooms bring a pot of salted water to a boil, then blanch the green beans for around 2 min then drain. For the best texture, shock the beans in a bowl of ice water to stop them from cooking any further.

8. In a large bowl, combine the mushrooms, green beans, and gravy and mix until evenly coated.

9. Transfer the mixture to a casserole dish and top with crispy shallots. Bake 20 minutes or till the gravy begins to bubble, remove from the oven and allow to cool slightly and serve.