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This Green Beans with Mushrooms recipe is a straightforward stove-top side dish with all the weather of a green bean casserole, nevertheless it doesn’t take up invaluable oven space.

Green Beans with Mushrooms

The green beans steam while the mushrooms and onion simmer with stock and a little bit of butter, which reduces all the way down to a thick and engaging sauce. The mushrooms and shallots naturally fall to the underside as they cook to assist create the sauce. You don’t have to babysit the veggies much at first, but you have to stir them more often towards the tip to stop the sauce from boiling. This healthy side dish can be an incredible addition to your Thanksgiving turkey with all of your favorite sides, like stuffing and mashed potatoes.

Why This Green Bean Recipe Works

• One Pot: This whole dish cooks in only one skillet, cutting down on cleanup time!
• Quick: There’s no have to sauté any of the veggies before simmering, which saves you a step. Many of the cooking is hands-off.
• Healthy: Green beans and mushrooms are good sources of protein and fiber. Green beans have folate and vitamins A and C, and mushrooms contain three different B vitamins, which help the nervous system.
• Lighter Than Green Bean Casserole: This green beans and mushroom recipe is a healthier alternative to traditional green bean casserole, which uses cream-based soup and fried onions.

Ingredients

• Green Beans: Trim the ends off one and a half kilos of green beans.
• Salt: I used one teaspoon of Diamon Crystal kosher salt. For those who use a distinct form of salt, chances are you’ll need to regulate it to your tastes.
• Mushrooms: Cut eight ounces of cremini (also called baby bellas) mushrooms into thick slices.
• Onion: Thinly slice one small red onion. I also tested this recipe with shallots, which were a very good substitute.
• Butter: Cut one and a half tablespoons of unsalted butter into just a few pieces.
• Stock: You’ll need low-sodium chicken stock, but chicken or vegetable broth may also work.

The way to Make Green Beans with Mushrooms

1. Season the Green Beans: Spread the green beans in an excellent layer in a big skillet, sprinkle with salt and pepper, and toss to coat.
2. Remaining Ingredients: Scatter the mushrooms, onion, and butter after which pour within the chicken stock.
3. Cook the Vegetables: Set the warmth to medium-high. Cook, stirring the vegetables occasionally originally and more regularly towards the tip to stop the sauce from boiling. After about 20 minutes, the beans must be crisp, and the mushrooms must be coated in a thick sauce.

Suggestions

• If the beans are ready, however the stock hasn’t reduced enough, increase the warmth to high to hurry up the method.
• If the beans aren’t ready and the liquid has cooked down an excessive amount of, add more stock, two tablespoons at a time.
• Dairy-Free: Swap butter with a dairy-free alternative.

What to Eat with Green Beans with Mushrooms

Green beans and mushrooms are a straightforward side dish for any dinner, including for the vacations.

Storage

This green bean recipe is best made right before eating, though it could sit covered for just a few hours if needed. Leftovers will keep within the refrigerator for as much as 4 days and will be reheated within the microwave.

More Green Bean Recipes You’ll Love

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Yield: 6 servings

Serving Size: 1 cup

• Spread the green beans into an excellent layer in a big skillet, add the salt and pepper, then toss to coat. Scatter the mushrooms, onion, and butter on top, then pour within the chicken stock.

• Put the skillet over medium-high heat and cook, stirring the vegetables occasionally originally and more regularly towards the tip (to stop the beans from boiling within the sauce), until the beans are cooked but still pleasantly crisp and the mushrooms are coated in a thick sauce, about 20 minutes.

• If the beans are cooked to your liking however the stock hasn’t reduced enough, raise the warmth to high to assist speed up the method. And if the sauce has nearly cooked off however the beans aren’t done yet, add more stock 2 tablespoons at a time as needed.

• Taste and add more salt in case you like and serve immediately.

Last Step:

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Suggestions
If the beans are ready, however the stock hasn’t reduced enough, increase the warmth to high to hurry up the method.
If the beans aren’t ready and the liquid has cooked down an excessive amount of, add more stock, two tablespoons at a time.
Dairy-Free: Swap butter with a dairy-free alternative.

Serving: 1 cup, Calories: 88 kcal, Carbohydrates: 14 g, Protein: 3.5 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 7.5 mg, Sodium: 218 mg, Fiber: 4 g, Sugar: 7 g