Thanksgiving is imminent. Are you ready?
I am having fun coming up with low carb versions of Thanksgiving classics in case you’d like to enjoy your big day without overboard on the sugars and grains. Or maybe you’re the kind of person who can exercise restraint on Thanksgiving and Christmas, and you’re looking to make an entirely low carb Thanksgiving. I am here to help.
This Green Bean Casserole is delicious because it has fresh ingredients. I’ll take this any day over processed cream of mushroom soup and gluten-laden fried onion bits. Also, this recipe has a tablespoon of vodka in it, what’s not to love about that?
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Wild Mushroom and Green Bean Casserole
- 1 pound green beans, ends snapped and cut into 2 inch pieces
- 1 ounce dried wild mushrooms, reconstituted, then chopped
- 1 package cremini or baby bella mushrooms, chopped
- 1/2 onion, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Vodka, optional
- 1 tablespoon olive oil for sautéeing
- 3-4 large shallots, sliced into 1/4 inch slices
- 1/2 cup olive oil, for frying
- -Reconstitute dried wild mushrooms in 2 cups boiling water, bring to boil 3-4 minutes, cover, turn off heat and let stand 30 minutes. Remove wild mushrooms, reserving mushroom broth.
- -Saute onions on medium high heat in large saute pan until soft (3-5 minutes). Add in chopped cremini mushrooms and onion and garlic powder until browned (5-8 minutes). Add the wild mushrooms to the saute pan, saute 5-8 minutes. Pour in vodka , cook 2-3 minutes, until alcohol burns off, add pepper.
- -Ladle 2 scoops of mushroom broth (being careful to avoid the settled grit at the bottom of the reserved mushroom broth), stir into sautee pan.
- -Ladle 3 scoops chicken broth. Bring to boil for 3 minutes. Add in 1/2 cup heavy cream, simmer another 3 minutes. Turn off heat, mix in green beans, season one more time with salt and pepper.
- -Bake at 350 degrees for 30 minutes uncovered. Stir the contents, foil the top, bake another 25 mins. Remove from oven, add fried shallot rings to the top, refoil and cook 5 more minutes.
- Fried Shallots
- Slice shallots into 1/4 inch pieces and separate. Heat 1/2 inch EVOO in pan to high heat. Fry shallots 3-4 minutes, being careful not to burn. Remove shallots from oil, let drain on paper towel. Season with salt.
This looks delicious! I was wondering though about the measurement for ‘Ladle 2 scoops’ and the ‘Ladle 3 scoops chicken broth.’ Is the ladle you are referring to 1/3 cup capacity?
yes, you can eyeball it, but that sounds like a good equivalent amount for a “ladle-full”
Made this for Thanksgiving dinner. It tasted good, but I expected the liquid to thicken (like the traditional green bean casserole). Perhaps my ladle was too large and I added too much mushroom water?
Perhaps too much mushroom water–or maybe the green beans let off too much water. You can always add a teaspoon of arrowroot powder and mix it up to absorb the extra water before topping with the fried shallots.
I never ate the traditional green beans with the canned soup and canned onions. It was just too fakey tasting. OMG. I made this and it was scrumptious. I can’t imagine green beans tasting any better than this. Of course I love wild mushrooms and shallots. My husband was floored at how great this was.
fantsatic! thanks, Gina!!
This recipe was on-point and I felt better about eating it knowing that I wasn’t eating the franken-food that goes into canned mushroom soup AND that there are no grains! This is a staple that I make more often than only on Thanksgiving because it is so good!
Is there a way to make this casserole dairy free without it being watery?
yep, just substitute full fat coconut cream instead of the heavy cream.