Step 1

Place sliced shallots in a large skillet. Add the oil and pan-fry the shallots over medium to medium-high heat for 7 to 10 minutes, or until lightly brown, stirring as needed to ensure even cooking.

Step 2

Add additional oil (if needed) 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 salt. Set aside.

Step 3

To the same pan, add the water or broth. Place green beans in a steamer basket over the water (optional). Bring to a boil over high heat. Reduce heat to medium, cover, and steam the green beans for 5 to 7 minutes, depending on the tenderness desired. Remove the cooked beans from the pot and set aside, then discard oil and water. Alternatively, frozen green beans can be used, prepare according to package directions and drain excess water. Set aside.

Step 4

Add the butter to the pan and set to medium-high heat. When the butter has melted, add the mushrooms and ½ teaspoon kosher salt. Cook for about 5-7 minutes, stirring occasionally.

Step 5

Pour the coconut milk into the pan with the mushrooms. Add ½ teaspoon kosher salt, smoked paprika, garlic, ½ teaspoon black pepper and onion powder. Mix to combine, then bring to a light boil. Cook for 10 to 12 minutes, stirring often. Reduce heat to medium low for the last 5 minutes.

Step 6

Preheat the oven to 350F.

Step 7

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. This should help create a thick gravy/condensed mushroom soup consistency.

Step 8

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 1/4 teaspoon black pepper.

Step 9

Place green bean mixture in a casserole dish or use the same oven-safe skillet. 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 or until onions are warmed. Serve warm and store leftovers in the fridge in an airtight container for up to 4 days.