Best 3 Creamy Green Beans And Mushrooms Recipes
Indulge in a culinary journey with our delectable Creamy Green Beans and Mushrooms recipe, a symphony of flavors that will tantalize your taste buds. This dish features tender green beans and savory mushrooms enveloped in a creamy, flavorful sauce. With its vibrant colors and irresistible aroma, this side dish is sure to elevate any meal.
In this recipe collection, you'll find variations of this classic dish to suit your preferences. From the classic version with a simple creamy sauce to a zesty rendition with tangy lemon and herbs, there's a recipe for every palate. We also offer a vegan option for those seeking a plant-based alternative, ensuring everyone can savor this culinary delight.
Whether you're hosting a special dinner or simply looking for a weeknight side dish, our Creamy Green Beans and Mushrooms recipes are guaranteed to impress. So gather your ingredients, prepare your palate, and embark on a culinary adventure that will leave you craving more.
EASY CREAMY CANNED GREEN BEANS AND MUSHROOMS
A quick and easy recipe that picky eaters will always like. Great way to get kids to eat their veggies.
Provided by Yoly
Time 20m
Yield 3
Number Of Ingredients 5
Steps:
- Drain most of the water from the green beans. Place beans in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add mushrooms and simmer an additional 5 minutes.
- Add butter and cream cheese. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 8.1 g, Cholesterol 23.2 mg, Fat 8.5 g, Fiber 4 g, Protein 2.9 g, SaturatedFat 5.3 g, Sodium 577.9 mg, Sugar 1.8 g
CREAMY GREEN BEANS AND MUSHROOMS
The two most important aspects of the classic to capture are the crispy onion topping and the creamy sauce. By roasting shallots with a bit of oil and tossing with crispy breadcrumbs you save the fat of the fried canned alternative. Low-fat milk, flavored with aromatics, and chicken broth thickened with a bit of flour make a creamy but light sauce that satisfies.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Lightly mist a 2-quart baking dish with cooking spray. Toss the shallots with the oil and salt and pepper on a baking sheet, spread in a single layer, and bake until golden and crispy, stirring 3 to 4 times, about 20 minutes. Remove from the oven and immediately sprinkle the breadcrumbs over the shallots and toss well. Set aside to cool.
- Meanwhile, in a small pot combine the milk, thyme, bay leaves and peppercorns and bring to a simmer. Turn the heat off and let steep for 20 minutes. Bring a large pot of salted water to a boil. Add the beans and cook until bright green and crisp tender, about 6 to 8 minutes. Drain well and run briefly under cold water. Drain again and set aside.
- Strain the milk into a large skillet, add the mushrooms and season with salt and pepper. Bring to a simmer over medium heat and cook until the mushrooms have softened, 10 to 15 minutes. Stir the broth and flour together and pour into the skillet; cook, stirring, until the sauce thickens, 6 to 8 minutes. Remove from the heat and add the beans and nutmeg. Toss until the beans are well coated in the sauce and transfer to the baking dish. Scatter with the shallots and bake until the sauce is bubbly and the shallots are crisp, about 20 minutes. Let stand 10 minutes before serving.
GREEN BEANS WITH CREAMY MUSHROOMS AND SHALLOTS
This twist on a standard green bean casserole is elevated to creamy, delicious heights, thanks to thick low-fat Greek yogurt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Blanch beans until tender, about 6 minutes. Drain.
- Meanwhile, heat 1 1/2 teaspoons oil ina large nonstick skillet over medium heat.Cook shallots, stirring occasionally, untiltender and just starting to brown, 3 to4 minutes. Transfer shallots to a small bowl,and wipe skillet clean with a paper towel.
- Whisk together stock and cornstarch. Heat remaining tablespoon oil in skillet over high heat. Cook mushrooms, stirring occasionally, until golden brown, about 6 minutes. Reduce heat to low; add shallots. Whisk in stock mixture. Cook until thick, about 3 minutes more. Remove from heat. Stir in yogurt and 1/2 teaspoon salt; season with pepper. Toss in beans. Serve warm.
Nutrition Facts : Calories 95 g, Cholesterol 1 g, Fat 3 g, Fiber 3 g, Protein 5 g, Sodium 14 g
Tips:
- For the best flavor, use fresh green beans and mushrooms. If using frozen green beans, be sure to thaw them completely before cooking.
- If you don't have heavy cream, you can substitute milk or half-and-half. However, the sauce will be thinner.
- To make the sauce extra creamy, add a tablespoon of cream cheese.
- If you like your food spicy, add a pinch of red pepper flakes or cayenne pepper to the sauce.
- Serve the creamy green beans and mushrooms over rice, pasta, or mashed potatoes.
Conclusion:
This creamy green beans and mushrooms recipe is a quick and easy side dish that is perfect for any occasion. It is flavorful, creamy, and comforting. Plus, it is a great way to get your daily dose of vegetables. So next time you are looking for a side dish that is both delicious and healthy, give this recipe a try.
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