This is a riff on the classic green bean casserole, but with fresh vegetables and crisp textures that the original can’t produce. It’s an easy recipe to prepare in advance—by blanching the green beans and cooking the mushrooms ahead, you can have a delicious side dish ready in under 10 minutes.
Combine the Worcestershire sauce, red wine vinegar, thyme, and 1 cup of water in a small bowl.
Cook the green beans in a large pot of salted boiling water until crisp-tender, about 3 minutes. Drain and cool under cold running water. (You can also use a microwave steam-in-bag package. Just reduce the cooking time on the package by 1 minute.)
Preheat the griddle to medium-high heat for 10 minutes. Leave one burner off as a cool zone.
Place a griddle insert into the grill and preheat on medium-high heat (450°–500°F) for 15 minutes.
Place a griddle insert into the grill and set to Manual Mode level 8. Preheat for 15 minutes.
Squeeze about 1 tbsp of the oil onto the griddle and spread it around with a spatula.
Add the mushrooms and season with half of the salt and pepper. Cook until softened and lightly browned, 4–5 minutes.
Stir in the shallots and garlic. Cook until fragrant and slightly softened, 2–3 minutes. Move the mushroom mixture to the cool side of the griddle.
Stir in the shallots and garlic. Cook until fragrant and slightly softened, 2–3 minutes. Transfer the mushroom mixture to a bowl and set aside.
Squeeze the remaining oil onto the griddle. Add the green beans and season with the remaining salt and pepper.
Cook the green beans until slightly charred and heated through, 2–3 minutes.
Return the mushrooms to the hot side of the griddle. Pour the sauce mixture over the vegetables and stir constantly until most of the liquid has evaporated.
Add the mushroom mixture back to the griddle. Pour the sauce mixture over the vegetables and stir constantly until most of the liquid has evaporated.
Recipe Tips
This recipe can be easily prepared in advanced and quickly warmed up when it’s time to serve. The green beans can be blanched up to 2 days in advance and the mushrooms and shallots can be cooked up to 4 days in advance.
When ready to serve, char the green beans over medium-high heat for 2–3 minutes, then add the mushroom mixture and sauce and cook until warmed through, another 2–3 minutes.
