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Glazed Green Beans and Shiitake Mushrooms with Fried Shallots

One Star Guiding Stars
  • Servings:

    Serves 10 to 12 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    20 minutes


Salt and pepper
2 1/2 lb. green beans, trimmed
6 shallots, sliced thin
1/3 cup flour
2 cups vegetable oil, for frying
2 Tbsp. olive oil
12 oz. shiitake mushrooms, stemmed and quartered
1 1/4 cups dry sherry
1 tsp. orange zest plus 2/3 cup juice from 2 oranges
3 Tbsp. balsamic vinegar
3 Tbsp. unsalted butter
2 Tbsp. sugar
Glazed Green Beans and Shiitake Mushrooms with Fried Shallots


1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water and set aside. Add green beans to pot, cover, and cook until crisp-tender, 2 to 3 minutes. Drain and transfer to bowl with ice water. Once chilled, drain green beans and pat dry with a clean kitchen towel.
2. Separate sliced shallots into rings and toss with flour until evenly coated. Heat vegetable oil in a medium saucepan over medium heat until it reaches 360 degrees. Add about a third of the shallots, shaking off excess flour, and cook, stirring occasionally, until golden brown, 2 to 4 minutes.
3. Using a slotted spoon, transfer shallots to a paper towel-lined baking sheet and repeat with remaining shallots; season with salt and pepper to taste and set aside.
4. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until tender and browned, about 8 minutes; transfer to a bowl.
5. Add sherry, 1/2 teaspoon orange zest, orange juice, vinegar, butter, sugar, and 1/2 teaspoon salt to now-empty skillet and bring to a simmer over medium-high heat. Reduce mixture until glazy and thick enough to coat the back of a spoon, about 15 minutes.
6. Add green beans and mushrooms to skillet and cook, tossing frequently, until heated through, 3 to 5 minutes. Transfer vegetables to a serving dish and sprinkle with shallots and remaining 1/2 teaspoon orange zest.
Source: Hannaford fresh Magazine, October - November 2018


Nutritional Facts
Servings Serves 10 to 12
Base Nutrients
Calories 180 kcal (9%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 3 g (13%)
Cholesterol 10 mg (3%)
Sodium 170 mg (7%)
Total Carbohydrates 20 g (7%)
Dietary Fiber 4 g (16%)
Protein 3 g (5%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a