Sauteed Mushrooms And Green Beans Recipe
This stovetop recipe brings together crisp-tender green beans, meaty mushrooms, and a rich, savory sauce for a side dish bursting with flavor. Perfect for holiday spreads or weeknight dinners, it offers all the cozy nostalgia of green bean casserole without requiring oven space.
Ingredients That Shine in This Green Beans with Mushrooms Recipe
- Fresh green beans – The star ingredient, providing a crisp texture and vibrant color.
- Cremini mushrooms – Add a deep, earthy flavor and a meaty bite to the dish.
- Red onion – Offers a hint of sweetness and mild sharpness to complement the beans and mushrooms.
- Unsalted butter – Creates a rich, velvety base for the sauce.
- Chicken stock – Enhances the dish with savory depth, while helping to create a silky sauce.
- Kosher salt and black pepper – Essential for seasoning and bringing out the natural flavors of the vegetables.
How to Cook Perfect Green Beans with Mushrooms
- Layer trimmed green beans evenly in a large skillet, seasoning them with salt and pepper.
- Scatter mushrooms and sliced red onions over the beans, then dot with butter pieces.
- Pour chicken stock into the skillet, ensuring it covers the base.
- Cook on medium-high heat, stirring occasionally, until the green beans are tender and the mushrooms are coated in a thickened sauce. Adjust heat as needed to reduce or add stock.
- Taste and adjust seasoning before serving. Enjoy hot for the best flavor and texture.
Tips for Making the Best Green Beans with Mushrooms
To get perfectly cooked beans, use fresh, trimmed green beans. Don’t skip stirring frequently as the stock reduces to prevent overcooking or scorching. If you prefer a vegetarian version, swap the chicken stock for vegetable stock. You can also customize the dish by adding garlic or topping it with toasted almonds for extra crunch.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the beans in a skillet over medium heat with a splash of chicken stock to refresh the sauce. Avoid microwaving, as it can make the beans lose their crisp texture.
This versatile side dish is a crowd-pleaser, effortlessly pairing with everything from roasted turkey to grilled chicken or vegetarian mains. Give this recipe a try for your next dinner—it’s a guaranteed hit!
Sauteed Mushrooms And Green Beans Recipe
Ingredients
- 1 1/2 tablespoons unsalted butter cut into small pieces
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup low-sodium chicken stock with additional as required
- 8 ounces cremini mushrooms sliced thickly
- 1 1/2 pounds fresh green beans trimmed
- 1 teaspoon Diamond Crystal kosher salt plus extra, as needed
- 1 small red onion halved and thinly sliced (or substitute a shallot if preferred)
Instructions
- Arrange the green beans in an even layer within a large skillet and season with kosher salt and black pepper, ensuring the beans are evenly coated. Distribute the mushrooms, red onion, and butter over the top, then pour in the chicken stock.
- Set the skillet over medium-high heat and cook, stirring occasionally at the beginning and more frequently as the cooking progresses to prevent the beans from simmering in excess liquid. Continue until the green beans are tender yet crisp and the mushrooms are coated in a rich, thick sauce, approximately 20 minutes.
- If the green beans reach the desired texture but the stock has not fully reduced, increase the heat to high to expedite the process. Conversely, if the sauce reduces too quickly and the beans remain undercooked, add chicken stock 2 tablespoons at a time as needed.
- Taste the dish and adjust seasoning with additional salt if required. Serve immediately while hot.