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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.
Ingredients
- 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.
Tips
- 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.
Storage
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
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.
Yield: servings
Serving Size: 1 cup
Ingredients
- 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
Instructions
- 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.
Last Step:
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Tips
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.
Nutrition
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
Absolutely delicious!!! We loved it! Would make a very lovely side dish for any special occasion. I can’t wait to make for my foodie friends…it will be a keeper for sure!
Fantastic! For us it was a little bit too salty so I will omit the salt next time and let people add as much salt as they like. It was divine. I used dried shallots that I rehydrated and really liked the way it turned out. Beans were a little on the mushy side not crisp but we prefer them that way. The simple flavors melded together perfectly. I hate the traditional green bean casserole and this is a fantastic alternative. This will go into repeat. I love your recipes and you help me with my WW journey bless you!
♥
Very Flavorful!
Made this recipe several times. It’s so delicious and easy.
Bland and limp beans, even the critters wouldn’t eat it. Ended up composting it.
What kind of critters do you have that normally eat your green beans, Jean? 🙂
Delicious and EASY! Thank you. My Thanksgiving guest enjoyed all of it.
WONDERFUL!
So easy and delish! I used olive oil oil instead of butter and the shallot instead of onion and it is outrageous. It’s a thanksgiving hit!
I made this tonight for the first time!! WOW!! I will admit – I was a tad skeptical wondering how a “thick” sauce could happen but – who am I to doubt the wonders of Skinnytaste!! I used a large shallot and Brummel & Brown instead of butter. SO good – and so easy!!! I will definitely be making this again. Thanks, Gina, for yet another wonderful recipe 🙂
Thanks Denise! Glad you enjoyed it! 🙂
We loved it! We used the shallot & cut recipe in half, wonderful!
Excellent but doesn’t mention the butter in the steps.
I love how ALL the recipes can be swapped with other things and never comes out wrong!
Butter is in step #1. Glad you enjoyed it!
Just made this using onion powder instead of onions and vegetable stock instead of chicken stock. Used a cast iron skillet. It’s phenomenal, and so easy to cook! Thanks so much for the recipe
Just made this tonight and the whole family loved it. I had a box of mixed mushrooms on hand so I used that instead and it came out excellent! I ended up taking the beans and mushrooms out and boiling down the sauce in the end as I didn’t want the beans to be too soft. Very easy and delicious!
Amazing! Made it vegan with vegan butter. Thickened the sauce with corn starch. 100% WILL be making forever going forward! Tastes JUST like green bean casserole without the heavy cream.
A seemingly simple recipe that delivers a fabulous flavor. Followed recipe as written and found it to be precise with time and ingredients. This is a great vegetable dish for your fancy dinner parties to your family weekly dinner rotation. Everyone enjoyed it. Highly recommend giving.
Loved this recipe. Everyone complemented it and left nothing on their plate. I also baked scalloped potatoes from another Skinnytaste recipe which also was delightful
Excellent side dish
Would it work to use frozen green beans?
I want to make it for Thanksgiving but I am trying to save time.
This recipe was delicious! His will be taking the place of the green bean casserole at the holiday meals!! Thanks for the recipe!
WOW……So good!
Thank you!
Very good and easy. I used mushroom broth . 10/10
I’ll make it again
Easy to make and very delicious
I used French green beans, baby bella mushrooms and a shallot. This recipe was easy and all of the vegetables were cooked perfectly. I will make this recipe again!
These vegetables are crack! Sooo easy to make. I didn’t have stock on hand, only broth, so I just added a touch of flour to thicken it up at the end.
THANK YOU! A recipe for mushrooms and greenbeans that do not use mushrooms soup. I used a dairy free alternative to butter and it’s good.
This is so good, I don’t even like mushrooms but ate them all!
I’ve made this three times now- so easy and comes out great each time. I couldn’t find my red onion, so I made this with a yellow onion today. Worked out fine. We had this for Easter dinner today.
Can i use frozen green beans
This was miles better than I expected. I made it only because I had some green beans and half of a red onion to use up. It was fantastic. I let the onions caramelize a bit, and the mushrooms browned really well. This is a company worthy dish!
Delicious Added some white wine, chopped cabbage, and dried cranberries.
What a delicious way to create a sauce that really jazzes up green beans! The mushrooms and onions really provide a nice depth to the dish as well. Thanks, Gina!
Glad you enjoyed it!
Can I use frozen green beans? I don’t always have access to fresh
Made this 2x this week. So delicious and easy. Two of us ate all of it! No leftovers.
This was absolutely delicious! I am going to serve it as a green vegetable for Christmas this year.
Very very tasty and easy. My stovetop usually runs hot so I thought I’d be adding broth but I had to instead turn up the heat the last few minutes to evaporate the broth and it worked out great. Used red onion but will the with shallots too. Will be making these a LOT.
This was so good when I made it for my husband and me that I am making it again for Thanksgiving.
Such a wonderful side dish. My husband smoked a whole chicken yesterday and this paired very well with it. It came together very easy and I started the process once he took the chicken off the smoker to rest. Took exactly 20 minutes. I used ghee instead of butter and adjusted everything to one pound of green beans.
These were so easy and had a great flavor. I used sweet onions and broth since that is what I had. These were definitely hands off other than the occasional stirring and they were done in exactly 20 minutes. Next time I will add garlic.
Great recipe! Nice alternative to the traditional casserole.
Excellent! … especially with a gal that previously hadn’t been in love with vegetable dishes! 👍🏾👍🏾
Yay! 🙂
Loved it. Easy and quick. Adjusted ingredients for 2 servings. Will definitely make again.🥰🥰🥰🥰🥰
This was my side dish to go with your skillet fish from the new cookbook.
Loved both recipes! Very nice side dish and loved how everything was made in one skillet! Thanks Gina
i also added more mushrooms and seasoning.very nice
This is so simple and delicious! I doubled the shrooms because I love them! Will definitely be made regularly! Thanks Gina!!
Quick and easy. Very tasty. Paired well with the roasted salmon fillets we had for dinner this evening.
Assume I can use white button mushrooms in place of cremini?
Sounds wonderful will have to try it!
Delicious. I halved the recipe and increased the onion to 1 cup sliced and added 1 heaping tsp of bottled minced garlic. I also omitted the salt and instead used a tsp of the Chicken Better Than Bouillion (it’s very salty). I did that because I only had the Light version of margarine which is half water which dilutes the stock too much so I compensated by adding the bouillion to intensify the chicken flavor. I also also steamed some cut up small baby red potatoes and added them at the end. I’ll be using this recipe frequently.
I don’t know why you rated this recipe. You made a completely different recipe.
Green beans have been on sale so I have made this recipe several times. Love it! I had fresh green beans yesterday and decided to change it a little by omitting the mushrooms and adding a can of cannellini beans along with some Dijon mustard and honey to the chicken broth liquid. Wow!
I haven’t made this yet, but I wanted to know if this recipe is in any of your cookbooks? I download an awful lot of recipes and if I knew any were in your cookbooks, it would save a lot of duplication! Just a thought….p.s., I love your recipes!
No it’s new and only here.
Could this be made the day before and re-heated? Thank you! Sounds delish and it is always great to save oven space on Turkey day!
You can, but the green beans may not be as tender/crisp.
I made this recipe last night with a few modifications. I used fresh chopped yellow onions because I didn’t have the red onions. I just ate some of them today. I think the seasonings had blended even moreso in the beans. They are delicious and low in points.