Step 1

Bring a large pot of water to a boil and add the green beans. Blanch the green beans for 4-5 minutes, or until slightly tender but still crisp.

Step 2

Immediately transfer the green beans to an ice water bath, drain, and set aside.

Step 3

Heat two tablespoons of olive oil on medium high heat in a large pan. Add the diced onion and sliced mushrooms and cook for 8-10 minutes, or until soft.

Step 4

Stir in the tamari soy sauce, minced garlic, salt, and pepper. Then add the chicken broth and coconut milk, and simmer for 5 minutes.

Step 5

Make a slurry by stirring the arrowroot powder with 2 tablespoons of water in a small bowl. Turn off the stove, pour the slurry into the pan, and stir until the sauce has thickened.

Step 6

Transfer about 1/3 of the mushroom sauce to a baking pan, add the green beans on top, then top with the remaining sauce. I put the sauce down the middle for presentation, but you could spread it evenly across the top. Then bake for 10-15 minutes or until warmed through.

Step 7

While the green beans are baking, add the sliced shallots to a pan with 1/4 cup or so of olive oil. Heat on medium high heat for 5 minutes, stirring the shallots, then reduce the heat to low and cook for another 3-4 minutes. Keep a close eye on the shallots after 7-8 minutes, as they go from golden to burnt very quickly.

Step 8

Once the shallots are lightly golden, remove them to a paper towel lined plate.

Step 9

Remove the green bean casserole from the oven, top with the crispy shallots and serve.