Green Bean Casserole {Deconstructed}
A bed of creamy mushroom & thyme sauce, topped with vibrant green beans, sprinkled with crispy onions and shaved Parmesan cheese.
Recipe type: Side Dish
  • 1 lb. fresh green beans, ends removed
  • ½ lb. mushrooms, sliced
  • 1 shallot, thin sliced
  • 1 Tbl. butter
  • 2 Tbl. extra virgin olive oil
  • 2 sprigs fresh lemony thyme, leaves only
  • 1 tsp. fresh tarragon, minced
  • 1 garlic clove, minced
  • 2 Tbl. dry white wine
  • 1 tsp. flour
  • ¼ cup heavy cream
  • sea salt & fresh cracked pepper (extra pepper = yum)
  • 1 small onion, thin sliced
  • 2 Tbl. flour
  • 1 cup canola oil for frying
  • 2 Tbl. shaved Parmesan cheese
  • lemon wedges
  1. Sauté sliced mushrooms and shallot in butter and olive oil over med-low until mushrooms have released all their liquid, about 10 minutes. Add thyme leaves, tarragon, and garlic and sauté 2 minutes more. Add wine and stir deglazing pan for 1 minute. Sprinkle flour over mushroom mixture. Add heavy cream and continue cooking 3-4 minutes until sauce thickens. Season with salt & generous amount of pepper to taste.
  2. While mushrooms are cooking, heat canola oil over med-high heat in saute pan. Toss onion slices in flour, shaking to remove excess. Gently fry onions in canola oil until brown and crispy, remove to paper towels.
  3. Just before serving, blanch green beans in salted boiling water for 3-4 minutes.
  4. Spread generous spoonful of sauce on plates. Top with a bundle of green beans.
  5. Sprinkle with crispy onions, shaved Parmesan, freshly cracked pepper and lemon wedges.
  6. Serve with lemon wedge.
Recipe by Lemony Thyme at