Indulge in a delightful journey of flavors with our enticing Greens, Beans, and Mushroom Stew. This hearty and comforting dish is a symphony of fresh vegetables, succulent mushrooms, and aromatic herbs, slow-cooked to perfection in a rich and flavorful broth. Discover a medley of recipes that cater to various dietary preferences, including vegan, vegetarian, and gluten-free options. Embark on a culinary adventure as you explore the diverse flavors and textures of this versatile stew, perfect for a cozy dinner or a wholesome lunch.
Let's cook with our recipes!
GREEN BEANS WITH MUSHROOMS
This is a tried-and-true favorite! After I first tried this recipe, my family liked it so much they requested it at least once a week! Luckily, it's easy to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.
Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
GREEN BEANS WITH MUSHROOMS RECIPE
Adding soy sauce and sesame oil gives this dish a little Asian flare. Green beans are most vibrant when served fresh, but they do reheat well. You can use either fresh or frozen green beans in this recipe.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 20m
Number Of Ingredients 8
Steps:
- If using frozen green beans, follow the stovetop cooking instructions on the package. If using fresh green beans trim the ends on all the green beans (this can be tedious) Or you can just buy pre-trimmed beans which are a bit spendier. Fill a medium pot 2/3 with water and bring to a rapid boil. Add beans and boil 6 to 7 minutes, until crisp-tender.
- Drain beans immediately and rinse them with cold water to stop the cooking process, set beans aside.
- Heat a large skillet over med/high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. Add mushrooms and onions and saute until tender (3-5 min).
- Add cooked beans to the skillet and drizzle with 1 Tbsp soy sauce and 1 tsp sesame oil. Sprinkle with salt and pepper if needed, then stir everything to combine. Saute an extra minute, and it's done!
SAUTEED GREEN BEANS AND MUSHROOMS
Steps:
- Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.
BARLEY AND MUSHROOMS WITH BEANS
A simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese. I always make a double batch and freeze some.
Provided by Niki
Categories Side Dish Grain Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
- Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
- Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.
Nutrition Facts : Calories 202 calories, Carbohydrate 39 g, Fat 2.1 g, Fiber 8.8 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 245.3 mg, Sugar 3.7 g
WHITE BEAN AND MUSHROOM STEW
Rosemary and white beans are always a winning combination, and adding cremini mushrooms and tomatoes makes the pairing even more delicious. The beans break down as they cook, giving this stew a wonderfully creamy consistency.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.
- Deglaze with wine, scraping up any brown bits with a wooden spoon.
- Add tomatoes, rosemary, beans, and 1/2 cup water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil.
Nutrition Facts : Calories 195 g, Fat 5 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, Sodium 212 g
BEANS AND GREENS STEW WITH DOENJANG
In this deeply comforting stew, the hardest part is washing and chopping the greens, which is to say, not very hard. Earthy-sweet Swiss chard, especially rainbow chard, tastes beautiful here, but coarsely chopped spinach, kale, mustard or radish greens, napa cabbage or broccoli rabe would be lovely, too. Canned cannellini beans, crushed lightly with a wooden spoon, thicken the gentle, savory broth. The key to this dish lies in how you layer each ingredient into the pot: The onion and scallions are first browned to start an umami-rich base; the Korean fermented soybean paste, doenjang (see Tip), is bloomed in oil to awaken its deep, salty funkiness; and then the honey is caramelized slightly for sweetness and floral complexity. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Eric Kim
Categories dinner, weeknight, soups and stews, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Heat a large pot or Dutch oven over medium and add 2 tablespoons oil, the onion and scallions. Season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes.
- Reduce the heat to medium-low, add the remaining tablespoon oil and the doenjang, and stir until heated through and fragrant, about 30 seconds. Move the onion mixture to one side of the pot, add the honey and red-pepper flakes to the empty side, and let the honey bubble and caramelize, about 1 minute.
- Add the beans and stir to coat. Add the soy sauce and 2 cups water, raise the heat to high, and bring to a gentle boil, using the wooden spoon to crush some of the beans against the side of the pot to thicken the broth.
- Stir in the chard, cover the pot and reduce heat to medium-low, simmering until the greens have cooked down and darkened in color, about 10 minutes.
- Off the heat, stir in the grated garlic. Taste and add more salt, pepper and doenjang as desired. Serve in large bowls over or alongside rice.
GREENS, BEANS AND MUSHROOM STEW
Yield 6
Number Of Ingredients 18
Steps:
- 1. Heat 1/8 cup water and water saute onions, garlic, carrots and celery until starting to soften. 2. Add mushrooms and continue cooking until mushrooms lose their water. 3. Add lentils, vegetable broth, chopped tomatoes, tomato paste, vinegar, paprika, cumin, fennel seed, black pepper and cayenne pepper. 4. Simmer, covered until lentils are tender and most of the liquid is absorbed, 25 to 30 minutes. 5. Add green pepper during the last 10 minutes of cooking. 6. Add greens and cook until wilted. 7. If stew appears too dry, add additional water or vegetable broth.
Tips:
- Choose fresh, tender green beans: Look for beans that are bright green and snap easily when you bend them.
- Trim the green beans properly: Cut off the ends of the beans, but leave the strings intact. This will help the beans to cook evenly.
- Use a variety of mushrooms: This will add flavor and texture to the stew. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
- Sauté the vegetables before adding them to the stew: This will help to caramelize the vegetables and bring out their flavor.
- Use a flavorful broth: This will help to give the stew a rich, delicious flavor. Chicken broth or vegetable broth are both good options.
- Add herbs and spices to taste: This will help to brighten the flavor of the stew. Some good options include thyme, rosemary, garlic, and black pepper.
- Simmer the stew for at least 30 minutes: This will help to tenderize the vegetables and develop the flavors.
- Serve the stew hot: This is the best way to enjoy the flavors of the stew.
Conclusion:
This green beans, mushroom, and onion stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The stew is packed with flavor, thanks to the combination of fresh vegetables, mushrooms, and herbs. It is also a healthy dish, as it is low in calories and fat. If you are looking for a tasty and nutritious stew that is easy to make, then this green beans, mushroom, and onion stew is the perfect recipe for you.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love