Green beans with shiitake mushrooms

I have never, ever (ever!) liked the traditional green bean casserole served so often during the holiday season. You know, the one with the French fried onions and cream of mushroom soup? Maybe it's the tradition part that makes it a favorite with some. Most of my life I just skipped eating green beans at Thanksgiving.

The one and only year I've ever had a subscription to Bon Appetit magazine was the first year I was married. And that year they offered up this gem of a recipe for green beans with shiitake mushrooms.

I hosted that year (my first-time ever doing that) and without hesitation I ousted the traditional green bean casserole and made this instead.

We have never looked back. Everyone loved it. Fresh green beans, fresh shiitake mushrooms, butter. It is delightful.

This dish cooks fairly quickly. It's usually the last thing I make so I can serve it hot with the green beans still crisp.

Green Beans with Shiitake Mushrooms
3/4 stick (6 tbsp) butter*
8 oz fresh shiitake mushrooms, stemmed, caps sliced
2 shallots, chopped
2 garlic cloves, minced
2 lbs slender green beans, trimmed
2/3 cup low-sodium chicken broth

Melt 3 tablespoons butter in large nonstick skillet over medium-high heat.
Add shiitake mushrooms and saute until tender, about 5 minutes.
Transfer mushrooms to medium bowl.
Melt remaining 3 tablespoons butter in same skillet.
Add shallots and garlic and saute until tender, about 2 minutes.
Add green beans and toss to coat with butter.
Pour broth over green bean mixture.
Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes.
Stir in shiitake mushrooms.
Season to taste with salt and pepper.
Best if served immediately.

image from epicurious.com

*This year I will be using Earth Balance soy free natural buttery spread in place of butter, making this meal dairy-free. It's naturally gluten-free assuming a gluten-free chicken broth is used.