A golden roast turkey, creamy mashed potatoes, rich pumpkin pie – there are some things you just can’t leave off your Thanksgiving table. While many families have sacred recipes for their holiday staples, it can also be fun to try a fresh new take on your favorite dishes. After all, cooking – and eating – is one of the best parts of the holiday season!

One of Chef David’s favorite holiday recipes does just that with a spectacular spin on the beloved green bean casserole. Created by the talented Thomas Keller of Bouchon Bistro, the dish is a dynamic blend of Haricots Verts, made-from-scratch mushroom soup, and crunchy shallots.


It takes a little more time to prepare than the original version, but you’ll find the work worth it when you treat your entire table to love at first bite!


  • 2 1⁄2 lb. haricots verts or green beans, trimmed
  • Kosher salt and freshly ground white pepper, to taste
  • 2 cups canola oil
  • 12 oz. white button mushrooms, sliced 1/4″ thick
  • 1 3⁄4 cups heavy cream
  • 8 sprigs thyme
  • 2 cloves garlic, smashed
  • 1 1⁄2 tbsp. sherry vinegar
  • 3 shallots, thinly sliced
  • 1⁄2 cup flour


  1. Cook haricots verts in an 8-qt. saucepan of boiling salted water until crisp-tender, 1–2 minutes. Drain and transfer to an ice bath until cold. Drain and pat dry using paper towels; transfer to a large bowl and set aside.
  2. Add 3 tbsp. oil to pan; heat over medium-high. Cook mushrooms until browned, 8–10 minutes. Add cream, thyme, and garlic, and reduce heat to medium; cook, stirring occasionally, until cream is reduced by half, 8–10 minutes. Let cool slightly and discard thyme; transfer to a blender. Add vinegar, salt, and pepper; purée into a smooth sauce (consistency should be similar to thick pea soup; if necessary, add more cream). Transfer to bowl with haricots verts; toss to combine and spread into a 9″ x 13″ baking dish.
  3. Heat oven to 400°. Wipe pan clean and add remaining oil; heat until a deep-fry thermometer reads 300°. Toss shallots in flour and, working in batches, fry until golden and crisp, 2–3 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt and arrange over casserole. Bake until golden brown and bubbly, about 25 minutes.

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Orange Beach Concierge was born out of our love of hosting a great party, event planning and everyday organization combined with Chef David’s drive and desire to be the very best at his culinary craft. We are an Alabama gulf coast-based boutique concierge service offering highly personalized services.