Make that green bean casserole the star of the spread. No, for real.
A mandoline makes quick work of the shallots, and yields perfectly thin and even slices. Simply add them to a pan or, cover with oil, turn your heat up to high, and stir. The shallots will soften and then turn a light golden brown, at which point you can strain them into a bowl. Be sure to reserve the oil, though—we'll be using it again in a minute.
Blot the strained shallots with paper towels until the towels appear dry. Once cooled, the shallots will keep in an airtight container for up to a month. Add them to sandwiches and soups, use them as a garnish for cooked meats, or just eat 'em out of hand, straight out of the jar.For my homemade mushroom sauce, I start by smashing the mushrooms with a skillet.
I sauté the mushrooms in that aromatic shallot oil, along with a cube of butter for some extra rich and nutty flavor. Once they've begun to sizzle, after about five to 10 minutes, I stir in some minced garlic, then add flour to thicken the base, stirring until it forms a light golden-blond roux., lemon juice, and soy sauce adds richness, moisture, acidity, and a burst of umami that coaxes out the mushrooms' natural savory character.
Assembling the casserole couldn't be simpler: Just combine the green beans, mushrooms, and a cup of the shallots in a bowl, and stir to evenly distribute all the ingredients. Transfer the mixture to a baking dish, bake at 350°F for 15 to 20 minutes until it's hot and bubbly, and top with more shallots to serve.If you want to help streamline your Thanksgiving Day prep, making your green bean casserole in advance is a no-brainer.
Two days before serving, you can assemble the entire thing—beans, mushroom sauce, and one cup of the fried shallots—in a baking dish and refrigerate. To complete the casserole, cover the dish with foil and stick it in a preheated 350°F oven until hot, about 30 minutes. Uncover and continue cooking until it's bubbly, about 10 minutes longer. Top with an additional cup of fried shallots, then serve.
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