Green Beans with Mushrooms
This recipe for Green Beans with Mushrooms is an easy stove-top side dish with all the elements of green bean casserole, but it doesn’t take up valuable oven space.
Green Beans with Mushrooms
The green beans are steamed while the mushrooms and onions simmer with the stock and a little butter, resulting in a thick and flavorful sauce. The mushrooms and shallots will naturally fall down as they cook to help create the sauce. You don’t need to handle the vegetables much in the beginning, but you should stir them more often toward the end to prevent the sauce from boiling over. This healthy side dish with all your favorite side dishes like stuffing and mashed potatoes will be a great addition to your Thanksgiving turkey.
Why does this green bean recipe work?
- A vessel: This entire dish is cooked in just one pan, reducing cleanup time!
- Quick: There is no need to roast any vegetables before boiling, which saves you one step. Most of the cooking is done by hand.
- Healthy: Green beans and mushrooms are good sources of protein and fiber. green beans folate and vitamins A and C, and mushroom It contains three different B vitamins, which help the nervous system.
- Lighter than Green Bean Casserole: This green beans and mushrooms recipe is a healthier alternative to traditional green bean casserole, using a cream-based soup and fried onions.
Material
- green beans: Cut off the ends of one and a half pounds of green beans.
- Salt: I used one teaspoon of Diamon Crystal Kosher Salt. If you use a different type of salt, you may need to adjust it to your taste.
- mushroom: Cut eight ounces cremini (also known as baby bellas) mushrooms into thick pieces.
- Onion: Thinly slice a small red onion. I also tested this recipe with shallots, which was a good substitute.
- butter: Cut one and a half tablespoons unsalted butter into pieces.
- store: You’ll need low-sodium chicken stock, but chicken or vegetable broth will work as well.
How to Make Green Beans with Mushrooms
- Season the green beans: Spread the green beans in an even layer in a large skillet, season with salt and pepper, and toss to coat.
- Remaining Ingredients: Scatter the mushrooms, onion and butter and then add the chicken stock.
- Cook vegetables: Set the heat to medium-high. Cook the vegetables, stirring occasionally at the beginning and more often at the end to prevent the sauce from boiling over. After about 20 minutes, the beans should be crisp, and the mushrooms should be coated in a thick sauce.
suggestions
- If the beans are ready, but the stock has not reduced enoughTurn the heat to high to speed up the process.
- If the beans are not ready and the liquid has cooked off too muchAdd more stock, two tablespoons at a time.
- dairy free: Replace butter with a dairy-free alternative.
What to eat with green beans with mushrooms?
Green beans and mushrooms are an easy side dish for any dinner, including holidays.
storage
This green bean recipe is best prepared just before eating, although it can be covered and stored for a few hours if needed. Leftovers will keep in the refrigerator for up to 4 days and can be reheated in the microwave.
More Green Bean Recipes You’ll Love
Yield: 6 servings
serving size: 1 cup
- Spread the green beans in an even layer in a large skillet, season with salt and pepper, then toss to coat. Scatter the mushrooms, onions and butter over the top, then add the chicken stock.
- Place the pan over medium-high heat and cook, stirring the vegetables occasionally at the beginning and more often toward the end (to prevent the beans from boiling over in the sauce), until the beans are cooked through but still pleasantly crisp. Cook until done and mushrooms are coated in thick sauce, about 20 minutes.
- If the beans are cooked to your liking, but the stock has not reduced enough, turn the heat up to high to speed up the process. And if the sauce is almost cooked but the beans are not cooked yet, add more stock 2 tablespoons at a time as needed.
- Taste and add more salt if you wish and serve immediately.
last stage:
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If the beans are ready, But the stock hasn’t gone down enoughTurn the heat to high to speed up the process.
if beans Not ready and the liquid has cooked off too muchAdd more stock, two tablespoons at a time.
dairy free: Replace butter with a dairy-free alternative.
to serve: 1 cup, Calories: 88 kilo calories, Carbohydrates: 14 Yes, Protein: 3.5 Yes, thick: 3 Yes, Saturated fat: 2 Yes, Cholesterol: 7.5 MG, Sodium: 218 MG, Fiber: 4 Yes, Sugar: 7 Yes
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