Gluten Free | Vegan | Nut Free
Place sliced shallots in a large skillet. Add oil and fry the shallots over medium-high heat for 7 to 10 minutes, or until lightly brown, stirring as needed to ensure even cooking.
Add additional oil and balsamic vinegar and cook an additional 2 to 3 minutes to caramelize. Transfer onions to a plate. Blot with a paper towel and season with a pinch of sea salt. Set aside.
To the same pan, add the water or broth. Place green beans in a steamer basket over the water. Bring to a boil over high heat. Reduce heat to medium, cover, and steam.
Pour the coconut milk into the pan with the mushrooms. Add salt, smoked paprika, garlic, black pepper and onion powder. Bring to a light boil and cook for 10 min.
Prepare the slurry. Mix cornstarch or arrowroot with an equal amount of cold water. Add the slurry during the last 2 minutes of cooking, and mix thoroughly.
When the mushroom sauce is thick, add the green beans and toss together. Remove from heat and season the mixture with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Top the casserole with the crispy shallots and optional gluten free fried onions, toasted nuts or gluten free panko. Place the dish in a preheated 350F oven for 10 minutes.
FULL RECIPE AT: