This Green Beans with Mushrooms recipe is an easy stove-top side dish with all the elements of a green bean casserole, but it doesn’t take up valuable oven space.
Green Beans with Mushrooms
The green beans steam while the mushrooms and onion simmer with stock and a bit of butter, which reduces down to a thick and tasty sauce. The mushrooms and shallots naturally fall to the bottom as they cook to help create the sauce. You don’t need to babysit the veggies much at first, but you must stir them more often towards the end to prevent the sauce from boiling. This healthy side dish would be a great addition to your Thanksgiving turkey with all your favorite sides, like stuffing and mashed potatoes.
Why This Green Bean Recipe Works
- One Pot: This whole dish cooks in just one skillet, cutting down on cleanup time!
- Quick: There’s no need to sauté any of the veggies before simmering, which saves you a step. Most 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.
- Green Beans: Trim the ends off 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 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 good substitute.
- Butter: Cut one and a half tablespoons of unsalted butter into a few pieces.
- Stock: You’ll need low-sodium chicken stock, but chicken or vegetable broth will also work.
How to Make Green Beans with Mushrooms
- Season the Green Beans: Spread the green beans in an even layer in a large skillet, sprinkle with salt and pepper, and toss to coat.
- Remaining Ingredients: Scatter the mushrooms, onion, and butter and then pour in the chicken stock.
- Cook the Vegetables: Set the heat to medium-high. Cook, stirring the vegetables occasionally at the beginning and more frequently towards the end to prevent the sauce from boiling. After about 20 minutes, the beans should be crisp, and the mushrooms should be coated in a thick sauce.
- If the beans are ready, but the stock hasn’t reduced enough, increase the heat to high to speed up the process.
- If the beans aren’t ready and the liquid has cooked down too much, 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 an easy side dish for any dinner, including for the holidays.
- Protein: Serve them with your favorite protein, like chicken, pork chops, or fish
- Potatoes: For a starch include mashed potatoes, roasted baby potatoes, or baked potato.
- Holidays: If you’re serving these vegetables for Thanksgiving, pair them with turkey, stuffing, and cranberry sauce.
This green bean recipe is best made right before eating, though it could sit covered 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
- Roasted Green Beans with Caramelized Onions
- Roasted Parmesan Green Beans
- Bacon-Wrapped Green Bean Bundles
- Green Bean Salad
- Green Bean Casserole
Green Beans with Mushrooms
- 1 1/2 pounds fresh green beans, trimmed
- 1 teaspoon Diamond Crystal kosher salt, plus more as needed
- 1/4 teaspoon fresh black pepper
- 8 ounces cremini mushrooms, cut into thick slices
- 1 small red onion, halved and thinly sliced (I also tested with a shallot and both are good)
- 1 1/2 tablespoons unsalted butter, cut into a few pieces
- 3/4 cup low-sodium chicken stock, plus more as needed
- Spread the green beans into an even layer in a large skillet, add the salt and pepper, then toss to coat. Scatter the mushrooms, onion, and butter on top, then pour in the chicken stock.
- Put the skillet over medium-high heat and cook, stirring the vegetables occasionally at the beginning and more frequently towards the end (to prevent the beans from boiling in 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 but the stock hasn’t reduced enough, raise the heat to high to help speed up the process. And if the sauce has nearly cooked off but the beans aren’t done yet, add more stock 2 tablespoons at a time as needed.
- Taste and add more salt if you like and serve right away.