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Green Beans with Mushrooms and Sherry Vinaigrette

Green Beans with Mushrooms and Sherry Vinaigrette

By Diane UngerNovember 10, 2021

  • Makes
    8 servings
  • Cook Time
    20 minutes

We borrowed some of the flavors from classic green bean casserole to create this simple, bright green bean side. The soy sauce in the vinaigrette boosts the natural umami of the mushrooms, and a mixture of chopped and sliced mushrooms makes the dish more visually and texturally interesting. The vinaigrette can be refrigerated up to a day in advance; bring to room temperature before using. The mushroom and shallot mixture can also be cooked ahead. To do so, after they're well browned, pour ¼ cup water into the pan and scrape up any browned bits; let cool, then refrigerate in an airtight container for up to a day. When ready to serve, in a 12-inch skillet over medium, heat the mushroom mixture, stirring occasionally, until hot, then stir in the blanched green beans (no additional water needed) and cook until warmed through. Dress the beans off heat as instructed in the recipe.

Tip

Don't dress the green beans until ready to serve.

Ingredients

  • Kosher salt and ground black pepper

  • 1 ½

    pounds green beans, trimmed and halved

  • 6

    tablespoons extra-virgin olive oil, divided

  • ⅓

    cup sherry vinegar

  • 2

    tablespoons dijon mustard

  • 1

    tablespoon soy sauce

  • 2

    teaspoons grated lemon zest

  • 1

    pound cremini mushrooms (8 ounces chopped, 8 ounces thinly sliced)

  • 5

    medium shallots, halved and thinly sliced

Step 1

Bring a large saucepan of salted water to a boil.

Fill a large bowl with ice water and set it near the sink.

Add the beans to the boiling water and cook, stirring occasionally, until bright green and tender-crisp, about 3 minutes.

Drain the beans in a colander, then immediately plunge them into the ice water. Let stand until cool to the touch, then drain again, plucking out any ice cubes and shaking the colander to remove as much water as possible.

Step 2

In a small bowl, whisk together 4 tablespoons of oil, the vinegar, mustard, soy sauce, lemon zest and 1 teaspoon pepper; set aside.

Step 3

In a 12-inch skillet over medium, heat the remaining 2 tablespoons oil until shimmering. Add all of the mushrooms, the shallots and ½ teaspoon salt, then stir to combine.

Cover and cook, stirring occasionally, until the mushrooms release their moisture, about 5 minutes.

Uncover and continue to cook, stirring occasionally, until the mushrooms and shallots are well browned, 5 to 7 minutes.

Step 4

Pour in ¼ cup water and scrape up any browned bits. Add the green beans and cook, stirring occasionally, until the beans are heated through, about 5 minutes.

Off heat, stir in the dressing and toss until the beans are well coated. Taste and season with salt and pepper.

Transfer to a dish and serve warm or at room temperature.