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Closeup shot of Deconstructed Green Bean Casserole consisting of green beans, fried onions, sauteed mushrooms, shaved parmesan cheese and a lemon wedge.

Green Bean Casserole {Deconstructed}

Libby with Lemony Thyme
A bed of creamy mushroom & thyme sauce, topped with vibrant green beans, sprinkled with crispy onions and shaved Parmesan cheese.
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Course Side Dish

Ingredients
  

  • 1 lb. fresh green beans ends removed
  • 1/2 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
  • 1/4 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

Instructions
 

  • 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.
  • 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.
  • Just before serving, blanch green beans in salted boiling water for 3-4 minutes.
  • Spread generous spoonful of sauce on plates. Top with a bundle of green beans.
  • Sprinkle with crispy onions, shaved Parmesan, freshly cracked pepper and lemon wedges.
  • Serve with lemon wedge.