I love Thanksgiving! The turkey might steal all the attention, but you also need great side dishes. This no-bake dish is particularly easy and doesn’t compete for space in the oven.
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 327 / Protein 10g / Carbohydr. 16g / Fat 25g
Ingredients (6 servings)
| 700 g | green beans |
| 250 g | button mushrooms |
| 100 g | bacon |
| 150 g | onion |
| 250 g | shallots |
| 1 clove | garlic |
| 70 g | butter |
| 70 g | all-purpose flour (divided) |
| 400 ml | vegetable stock |
| 200 ml | whipping cream |
| 10 g | rosemary |
| 1 pinch | sugar |
| 1 pinch | nutmeg (ground) |
| salt | |
| pepper | |
| ice cubes for blanching | |
| vegetable oil for deep frying | |
| 10 g | summer savory (divided, optional) |
Utensils
large saucepan, baking dish, slotted spoon, large bowl, paper towels, small saucepan, cooking spoon, cutting board, knife, small bowl
Wine Tip
Pinot blanc
A medium bodied pinot blanc, with a subtle wood barrel aging, is the perfect choice. The slightly fruity aromas offer a nice contrast to the creamy sauce, and the texture of the wine complements the richness of the dish.
Step 1
Trim green beans. Add half of the summer savory to a large saucepan of boiling, salted water. Blanch green beans for approx. 2 min. and transfer to a large bowl of water mixed with ice cubes. Take beans out of cold water after approx. 1 min. and set aside.
large saucepan, slotted spoon, large bowl, cutting board, knife, small bowl
400 g green beans / 5 g summer savory / ice cubes for blanching
Step 2
Quarter mushrooms. Mince onion. Finely slice bacon, garlic and shallots.
250 g button mushrooms / 150 g onion / 100 g bacon / 1 clove garlic / 250 g shallots
Step 3
Heat butter in a large saucepan. Fry bacon for approx. 3 – 5 min. until golden over medium-high heat. Add onion, garlic and mushrooms and continue to fry for approx. 4 – 6 min. until the mushrooms no longer give off any liquid. Add part of the flour and continue to cook for approx. 2 – 3 min., stirring thoroughly. Deglaze with vegetable stock and add cream. Add remaining summer savory if desired, rosemary, sugar, and nutmeg. Cook on high heat for approx. 5 – 7 min. until slightly thickened. Season to taste with salt and pepper.
large saucepan, cooking spoon
70 g butter / 50 g flour / 400 ml vegetable stock / 200 ml whipping cream / 5 g summer savory / 10 g rosemary / 1 pinch sugar / 1 pinch nutmeg / salt / pepper
Step 4
Add green beans and continue to cook for approx. 2 – 5 min.
Step 5
Heat some vegetable oil in a small saucepan over medium-high heat. Toss shallots in flour and deep fry in a small saucepan until browned and crispy. Transfer to a plate lined with paper towels and set aside. Transfer green beans and mushroom sauce to a baking dish, top with crispy shallots, and serve immediately.
baking dish, slotted spoon, paper towels, small saucepan, small bowl
20 g flour / vegetable oil for deep frying