November 13, 2026

Roasted Green Beans and Mushrooms with Crispy Shallots

Roasted Green Beans and Mushrooms with Crispy Shallots has the savory flavors of green bean casserole with crisp-tender beans. It has deeply browned cremini mushrooms, and a topping that crackles when you bite into it. Garlic and thyme infuse the melted butter. Also, a squeeze of lemon gives the dish a bright finish. It serves six to eight and makes a good Thanksgiving side. It complements the roast turkey, stuffing, and potatoes.

Inspiration For Roasted Green Beans and Mushrooms with Crispy Shallots

The inspiration goes back to 1955, when Campbell’s recipe developer Dorcas Reilly created a dish called Green Bean Bake in the company’s test kitchen in Camden, New Jersey. She built the recipe around familiar pantry ingredients, including green beans and condensed cream of mushroom soup. The dish eventually became a Thanksgiving favorite. This version keeps the familiar combination of green beans, mushrooms, and a crunchy topping, using roasted cremini mushrooms and golden fried shallot rings.

Give the mushrooms a ten-minute head start in the oven so they have time to brown before the beans are done. Use a separate baking sheet for each vegetable and spread everything in a single layer. Pat the beans dry before tossing them with olive oil. When the mushrooms are browned and the beans are tender with a little bite, toss them with the warm garlic-thyme butter and lemon juice.

You can trim the green beans and quarter the mushrooms the day before to save time on Thanksgiving. While the vegetables roast, fry the thinly sliced shallots until they turn light golden, then drain them on a paper towel. They’ll darken slightly and crisp as they cool. Spoon the vegetables onto a warm platter and scatter the shallots over the top just before serving. The topping stays crisp, and everyone can scoop up a little of it along with the beans and mushrooms in each serving.

Mr. Sam

Roasted Green Beans and Mushrooms with Crispy Shallots

Roasted Green Beans and Mushrooms with Crispy Shallots has the savory flavors of green bean casserole with crisp-tender beans, deeply browned cremini mushrooms, and a topping that crackles when you bite into it. Garlic and thyme infuse the melted butter, while a squeeze of lemon gives the dish a bright finish.

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings: 8 Servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

1 1/2 Lbs Green Beans Frozen or fresh. If using fresh you will need to trim them.
1 Lb Cremini Mushrooms Quartered.
3 Tbl Olive Oil
3/4 Tsp Salt
1/2 Tsp Pepper
2 Shallots Large and thinly sliced into rings.
3 Tbl Canola Oil
2 Tbl Unsalted Butter
2 Cloves Garlic Minced.
1 Tsp Thyme
1 Tbl Lemon Juice

Method

Roast the mushrooms. Heat the oven to 425°F. Toss the mushrooms with 2 tablespoons olive oil, ¼ teaspoon salt, and half the pepper. Spread them on a large rimmed baking sheet and roast for 10 minutes.
Add the green beans. Toss the beans with the remaining tablespoon of olive oil, ½ teaspoon salt, and remaining pepper. Spread them on a second baking sheet. Put the beans in the oven, stir the mushrooms, and roast both for 12–15 minutes more, until the beans are crisp-tender and the mushrooms are well browned.
Crisp the shallots. While the vegetables roast, put the shallots and neutral oil in a small skillet over medium heat. Cook for 6–9 minutes, stirring frequently. As soon as the shallots turn light golden, transfer them to a paper towel-lined plate and sprinkle with a pinch of salt. They’ll darken and crisp as they cool.
Make the garlic-thyme butter. Melt the butter in a small saucepan over medium-low heat. Add the garlic and thyme and stir for about 30 seconds, until fragrant. Remove from the heat and stir in the lemon juice.
Finish and serve. Toss the hot beans and mushrooms with the garlic-thyme butter. Taste for salt, transfer to a serving platter, and scatter the crispy shallots over the top just before serving.

Notes

Thanksgiving timing tip: Trim the beans, quarter the mushrooms, and fry the shallots the day before. Refrigerate the vegetables separately and store the cooled shallots in an airtight container at room temperature. Start roasting the mushrooms when the turkey comes out to rest.

Author: Mr. Sam

Filed Under: American, Roasting, Side Dish, Vegetables

Tags: cremini mushrooms, crispy shallots, easy Thanksgiving side dishes, garlic-thyme butter, holiday green beans, roasted green beans and mushrooms, Thanksgiving vegetable sides

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A Thanksgiving table can tell you a great deal about the people who set it. There may be a turkey in the middle, but the dishes around it often tell the better story. A grandmother’s stuffing, a neighbor’s tamales, or a pie made from a recipe card stained with butter can carry generations of family history. The holiday has a more complicated history. In the autumn of 1621, English settlers at Plymouth and members of the Wampanoag nation shared a harvest gathering that lasted three days. The Wampanoag had their own traditions of giving thanks long before the settlers arrived. Centuries later, the gathering became known as the “First Thanksgiving,” a founding story that left out the dispossession and violence Indigenous peoples experienced as colonization expanded. The federal holiday took shape much later. In 1863, during the Civil War, Abraham Lincoln proclaimed a national day of thanksgiving and asked Americans to remember those who had lost loved ones in the conflict. In 1941, Congress established the fourth Thursday in November as the federal holiday. Today, Thanksgiving means different things to different people. Some drive hours to see relatives. Others gather with friends, serve meals in their communities, or feel the absence of someone who used to sit at the table. In Plymouth, Indigenous people and their allies have observed a National Day of Mourning since 1970, honoring Native ancestors and drawing attention to the enduring effects of colonization. Perhaps the most generous thing we can bring to Thanksgiving is attention. We can listen to the stories our families tell and make room for the histories we were seldom taught. We can thank the person who cooked, call the friend who is spending the day alone, or pull up another chair. Gratitude takes on a different weight when somebody else can feel it.

Before anyone sits down, the kitchen smells of butter, sage, and a turkey just out of the oven. Its skin is golden and crisp, and the first slices are usually gone before the platter makes it to the table. A pitcher of warm gravy follows close behind, ready for the turkey and the well someone has already made in a mound of mashed potatoes. I always look for the stuffing. The best spoonful has a little of everything, from the crunchy corners of toasted bread to the soft middle fragrant with onion, celery, and sage. Cranberry sauce, bright and tart, cuts through the richness of the gravy. Some families simmer whole berries with orange zest, while others slide the sauce straight from the can and slice it along the ridges. Either way, somebody will ask for it before the plate makes a full turn around the table. The side dishes are where families put their own stamp on dinner. One table might have green bean casserole with crisp fried onions and sweet potatoes crowned with toasted marshmallows. Another might have baked macaroni and cheese, collard greens, cornbread dressing, or tamales. And there is always a good reason to reach for a warm roll, especially when a little gravy remains on the plate. By the time dessert comes out, somebody has already said they couldn’t possibly eat another bite. Then the pumpkin pie gets sliced. Its custard smells of cinnamon and ginger, and a spoonful of whipped cream softens the spice. Pecan pie offers a sticky sweetness and a good crunch, while apple pie is especially welcome if it’s still warm enough to melt a scoop of vanilla ice cream. The next day, there’s one more pleasure waiting in the refrigerator. A turkey sandwich with leftover cranberry sauce might be the best bite of all.