Best 20 Mushrooms And Green Beans Recipes

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Craving a delectable side dish that's bursting with flavor and nutrition? Look no further than our collection of mushroom and green bean recipes! These culinary creations combine the earthy umami of mushrooms with the crisp-tenderness of green beans, resulting in a symphony of flavors that will tantalize your taste buds. From quick and easy stir-fries to hearty casseroles and elegant salads, our diverse selection of recipes caters to every palate and cooking skill level. Whether you're a seasoned pro or a novice in the kitchen, you'll find a recipe here that suits your needs and preferences. Get ready to embark on a culinary journey that celebrates the harmonious marriage of mushrooms and green beans, transforming ordinary ingredients into extraordinary dishes.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED GREEN BEANS AND MUSHROOMS



Sauteed Green Beans and Mushrooms image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

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.

EASY CREAMY CANNED GREEN BEANS AND MUSHROOMS



Easy Creamy Canned Green Beans and Mushrooms image

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

1 (14.5 ounce) can green beans (such as Del Monte®)
1 (4 ounce) can sliced mushrooms, drained
1 ½ tablespoons butter
1 ½ tablespoons cream cheese, softened
salt and cracked black pepper to taste

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

ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS



Roasted Cauliflower with Green Beans and Mushrooms image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
1 pound green beans, trimmed
1 head cauliflower, cut into florets
6 tablespoons extra-virgin olive oil
Freshly ground pepper
4 ounces slab bacon, diced
8 ounces oyster mushrooms, trimmed and separated into smaller pieces
8 ounces shiitake mushrooms, stemmed and thickly sliced
4 shallots, thickly sliced
4 tablespoons white wine vinegar
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh tarragon

Steps:

  • Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
  • Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
  • Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.

SAUTEED GREEN BEANS WITH MUSHROOMS, ONION, AND BACON



Sauteed Green Beans with Mushrooms, Onion, and Bacon image

My husband's favorite veggie side dish, fresh, sauteed green beans, bacon, mushrooms, onions, and Marsala wine.

Provided by ShoeGirl

Categories     Side Dish     Vegetables     Green Beans

Time 50m

Yield 4

Number Of Ingredients 7

1 pound fresh green beans, trimmed
½ pound bacon, chopped into 1-inch pieces
4 ounces cremini mushrooms, sliced
1 medium onion, sliced
salt to taste
2 large cloves garlic, minced
1 cup Marsala wine

Steps:

  • Place green beans in a microwave-safe bowl and fill with enough water to cover the bottom of the bowl. Cover the bowl and steam in the microwave on high power for 2 minutes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a plate lined with paper towels, leaving drippings in the pan.
  • Place mushrooms and onion into the pan with the bacon drippings. Cook over medium heat until mushrooms are nice and brown and onion is soft and translucent, 5 to 8 minutes. Season with salt and add garlic; allow garlic to brown, 1 to 2 minutes. Toss in green beans; saute for about 3 minutes. Toss in green beans; saute for about 3 minutes.
  • Pour wine into the pan and give it a good stir to scrape up any brown bits off of the bottom of the pan. Add bacon to the pan, cover, and let cook until wine is completely absorbed, about 10 minutes.

Nutrition Facts : Calories 258 calories, Carbohydrate 21.1 g, Cholesterol 20.4 mg, Fat 7.9 g, Fiber 5 g, Protein 10.8 g, SaturatedFat 2.6 g, Sodium 491 mg, Sugar 7.6 g

SAUTEED CHICKEN WITH MUSHROOMS AND GREEN BEANS



Sauteed Chicken with Mushrooms and Green Beans image

Ready in half an hour: tender chicken cutlets, served with green beans, herbed mushrooms, and a buttery sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 8

1 pound green beans, trimmed
1 tablespoon olive oil
1 1/2 pounds chicken cutlets (about 8)
Coarse salt and ground pepper
10 ounces white mushrooms, trimmed and quartered
3 tablespoons butter
3 tablespoons fresh lemon juice
1/2 cup fresh parsley, chopped

Steps:

  • Set a steamer basket in a large saucepan; fill with enough water to come just below basket. Bring to a boil; add green beans, cover, and reduce to a simmer. Cook until crisp-tender, 4 to 6 minutes.
  • Meanwhile, in a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper. Working in batches, cook chicken until opaque throughout, about 3 minutes per side. Transfer to a plate, and loosely tent with aluminum foil (reserve skillet).
  • Place mushrooms and 1 tablespoon butter in skillet; season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender, about 7 minutes. Remove from heat, and stir in remaining 2 tablespoons butter, lemon juice, and parsley. Top chicken with mushrooms, and serve with green beans alongside.

Nutrition Facts : Calories 347 g, Fat 14 g, Fiber 4 g, Protein 43 g

ASIAN-INSPIRED GREEN BEANS AND MUSHROOMS



Asian-Inspired Green Beans and Mushrooms image

This quick and delicious green bean and mushroom side dish has just the right amount of tang and sweetness to complement any meal.

Provided by Laura Cotnoir

Time 15m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
3 cups chopped fresh mushrooms
3 cups chopped fresh green beans
2 tablespoons rice vinegar
1 tablespoon light soy sauce, or to taste
1 teaspoon honey
½ teaspoon sesame oil
2 dashes hot pepper sauce (such as Tabasco®)
salt and ground pepper to taste

Steps:

  • Heat olive oil in a skillet over medium-high heat. Add mushrooms and saute for 2 to 3 minutes. Add green beans and cook until bright green, about 3 minutes. Drain off excess water, if needed.
  • Add vinegar, soy sauce, honey, sesame oil, hot sauce, salt, and pepper; saute until mushrooms are soft and beans are well coated, about 3 more minutes. Serve.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 9.8 g, Fat 4.3 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 235 mg, Sugar 3.9 g

SAUTEED GREEN BEANS AND MUSHROOMS



Sauteed Green Beans and Mushrooms image

Serve this side dish with our Macaroni and Three Cheeses.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 5

Coarse salt and ground pepper
2 pounds green beans (stem ends removed), halved crosswise
4 tablespoons butter
1 pound button mushrooms, stems trimmed, halved
2 shallots, sliced into 1/4-inch-thick rings

Steps:

  • Fill a large skillet with 1/2 inch water; bring to a boil, and salt generously. Prepare a large bowl of ice water.
  • Add green beans to skillet; cover, and steam until crisp-tender, 5 to 10 minutes (time will depend on size and freshness of green beans). Transfer to ice water to cool; drain and pat dry (if making ahead, cover and refrigerate up to 1 day). Wipe skillet dry.
  • In same skillet, heat butter over medium-high. Add mushrooms and shallots; season with salt and pepper. Cover, and cook, stirring occasionally, until mushrooms release their liquid, 3 to 5 minutes. Uncover, and continue to cook, tossing occasionally, until browned, 8 to 12 minutes more.
  • Add green beans; cook just to heat through, 1 to 2 minutes.

Nutrition Facts : Calories 104 g, Fat 6 g, Fiber 4 g, Protein 3 g

SAUTEED GREEN BEANS AND MUSHROOMS



Sauteed Green Beans and Mushrooms image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 10

6 tablespoons canola oil
1 pound haricot verts, cleaned and blanched
Kosher salt and fresh cracked pepper
2 cups sliced button and oyster mushrooms
1 shallot, sliced
2 cloves garlic, sliced
1 teaspoon chopped fresh rosemary
1 teaspoon chili flakes
Splash sherry vinegar
1 tablespoon thinly sliced fresh mint

Steps:

  • In a large saute pan, heat 3 tablespoons of the oil over medium-high heat. Add the haricot verts and season with salt and pepper. When they begin to brown, about 5 minutes, remove from the pan and add the remaining 3 tablespoons oil with the mushrooms. Brown the mushrooms, about 8 minutes, and then add the shallots, garlic, rosemary and chili flakes and cook until softened, about 3 minutes. Season with salt and pepper.
  • Return the beans to the pan and add the sherry vinegar. Stir in the mint and cook until just fragrant. Season as needed.

GREEN BEANS WITH SAUTEED SHALLOTS, MUSHROOMS AND GARLIC



Green Beans With Sauteed Shallots, Mushrooms and Garlic image

I have been fixing my Green beans this way for about a year now and I just love it!! You can also cook asparagus the same way!!!

Provided by The Motherchef

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb green beans
1 tablespoon minced garlic
1 shallot
8 ounces sliced mushrooms
2 tablespoons olive oil
2 tablespoons butter

Steps:

  • Wash and cut end of green beans. Bring to boil a pot of water and salt it as this is the only time to really flavor the green beans -- Boil them for about 8-10 minutes then drain water.
  • In a separate pan -- put olive oil and butter -- medium heat as not to burn. Pour green beans, shallot- sliced thinly, pre-sliced mushrooms and garlic and sautee for about 5 minutes! You can add more garlic if you want!
  • Make sure green beans are still firm.not to mushy. Add some more seasonings to taste after you are finishing the sautee as this will bring out the water from the mushrooms and the sweetness of the shallot !
  • Enjoy!

FRENCH GREEN BEANS SAUTéED WITH MUSHROOMS AND ALMONDS



French Green Beans Sautéed With Mushrooms and Almonds image

I created this Asian-inspired dish last night. It is permissible for phase one of the South Beach Diet and we LOVED it. I used frozen french beans from Trader Joe's, but fresh beans would be wonderful! Amounts are highly approximated; I didn't measure when making this, but this is pretty similar to what I did. (If using fresh beans, you'd probably want to blanch them in boiling water and then plunge in ice water, and *then* add to the pan.)

Provided by spatchcock

Categories     Fruit

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
2 -3 garlic cloves
6 large button mushrooms, sliced
1/2-3/4 cup whole almond (more or less to taste and to fit your dieting goals)
1/2 lb frozen French-cut green beans (like those found at Trader Joe's but any would work, including fresh, also, you may want to add more)
soy sauce, to taste

Steps:

  • Heat oil over medium heat.
  • Sauté garlic until soft, being careful not to let it burn.
  • Add sliced mushrooms and sauté until they look fairly cooked and shiny (about 5 minutes).
  • Add almonds and sauté for a couple more minutes.
  • Finally, add frozen green beans and splash of soy sauce.
  • Stir frequently until beans are just cooked and, of course, no longer frozen.
  • If not on the south beach diet or watching sugar intake, you could add oyster sauce or other Asian condiment to the mixture.

GREEN BEANS AND PORTOBELLO MUSHROOMS



Green Beans and Portobello Mushrooms image

The meaty portobellos' rich flavor provide a contrast to the al dente green beans.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 5

2 tablespoons olive oil
1 shallot, minced
8 ounces portobello mushrooms, caps cleaned, halved, and thinly sliced
3/4 pound trimmed green beans
Coarse salt and ground pepper

Steps:

  • Heat oil in a 10-inch nonstick skillet over medium heat. Add shallot; cook, stirring, until translucent, 3 to 5 minutes. Add mushroom caps; cook until tender, 8 to 10 minutes.
  • Add 3/4 cup water and green beans; season with salt and pepper. Stir to combine; reduce heat to low. Cover; cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.

Nutrition Facts : Calories 99 g, Fat 6 g, Protein 2 g

GREEN BEANS WITH SAUTEED MUSHROOMS AND GARLIC



Green Beans with Sauteed Mushrooms and Garlic image

Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 10

2 tablespoons olive oil
2 thinly sliced cloves garlic
1 1/4 pounds button mushrooms, trimmed and sliced
1 teaspoon ground coriander
Salt and pepper
1/4 cup dry white wine, such as Sauvignon Blanc
2 tablespoons water
1 to 2 tablespoons sherry vinegar
1/4 cup chopped fresh parsley
1 1/2 pounds blanched green beans

Steps:

  • In a large skillet, heat oil over medium. Add garlic and cook until fragrant, 1 minute. Add mushrooms and cook, undisturbed, 3 minutes. Increase heat to medium-high and saute until golden, about 6 minutes. Add coriander, season with salt and pepper, and cook 1 minute. Reduce heat to medium, carefully add wine, and cook until reduced, 1 to 2 minutes, scraping up any browned bits with a wooden spoon. Add water, season with vinegar, and toss with parsley. Spoon over green beans and serve warm or at room temperature.

Nutrition Facts : Calories 86 g, Fat 4 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g

SPICY MISO SOUP WITH ROASTED SHIITAKE MUSHROOMS AND GREEN BEANS



Spicy Miso Soup with Roasted Shiitake Mushrooms and Green Beans image

A vegetarian miso broth flavored with sesame oil, chili pepper and rice vinegar poured over rice noodles, roasted shiitake mushrooms and green beans from Dan Seidman of The Chef Dan.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 45m

Yield 2

Number Of Ingredients 16

6 ounces shiitake mushrooms, sliced
1 tablespoon olive oil, divided
2 teaspoons sea salt, divided
6 ounces green beans, cut into thirds
4 cups vegetable broth
1 ½ teaspoons soy sauce
1 teaspoon sesame oil
1 ½ teaspoons rice vinegar
1 Thai chile, scored
3 tablespoons yellow miso paste
2 tablespoons hot water
1 (8 ounce) package dried rice noodles
1 large egg
2 medium (4-1/8" long)s green onions, thinly sliced
1 sheet Reynolds Wrap® Aluminum Foil
1 sheet Reynolds® Parchment Paper

Steps:

  • Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.
  • Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.
  • Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
  • Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).
  • Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.
  • Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
  • Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.
  • Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
  • Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.

Nutrition Facts : Calories 702.3 calories, Carbohydrate 122.5 g, Cholesterol 93 mg, Fat 15 g, Fiber 9.5 g, Protein 16 g, SaturatedFat 2.5 g, Sodium 4139 mg, Sugar 10.4 g

ITALIAN GREEN BEANS AND MUSHROOMS



Italian Green Beans and Mushrooms image

Enhance your menu anytime using this flavorful recipe. Toasted almonds add crunch to the medley of green beans and mushrooms.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 pound fresh green beans, trimmed
1 large onion, thinly sliced
2 tablespoons olive oil, divided
1 tablespoon butter
1/2 pound sliced baby portobello mushrooms
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese
1/4 cup sliced almonds, toasted
1 tablespoon minced fresh basil

Steps:

  • Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. Drain., Meanwhile, in a large skillet, cook onion in 1 tablespoon oil and butter for 5-6 minutes or until golden brown; set aside. , In the same skillet, cook mushrooms and garlic in remaining oil for 4-6 minutes or until mushrooms are tender. Stir in the salt, oregano, pepper and beans; cook 3-5 minutes longer or until beans are tender., Place in a serving dish. Top with onions, cheese, almonds and basil.

Nutrition Facts : Calories 124 calories, Fat 9g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 230mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CREAMY GREEN BEANS AND MUSHROOMS



Creamy Green Beans and Mushrooms image

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

Nonstick cooking spray
3 shallots, thinly sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 tablespoons dry bread crumbs
3 cups low-fat (1 percent) milk
4 sprigs fresh thyme
3 dried bay leaves
1 1/2 teaspoons whole black peppercorns
1 1/2 pounds green beans, trimmed and halved
6 ounces white mushrooms, quartered, 2 cups
1 1/2 cup low-sodium chicken broth
1/4 cup flour
Pinch freshly grated nutmeg

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.

SAUTEED GREEN BEANS WITH PANCETTA AND MUSHROOMS



Sauteed Green Beans with Pancetta and Mushrooms image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
2 pounds green beans, stem end removed
2 tablespoons extra-virgin olive oil
3 garlic cloves, finely chopped
1/4 pound pancetta thinly sliced
1 tablespoons unsalted butter
4 to 5 small white button mushrooms, wiped of grit and sliced
2 tablespoons sour cream

Steps:

  • Bring a large pot of water to a boil; add a big pinch of salt and add the green beans. Cook for about 5 minutes, the beans should still be crisp as they will be cooked more in the pan with the pancetta and mushrooms. Drain them and set aside.
  • Heat the oil up in a saute pan and add the garlic and pancetta and cook until slightly crispy. Remove the pancetta from the pan and set aside. Add the butter to the fat that has rendered from the pancetta and saute the mushrooms until golden and crispy. Season with salt and pepper. Return the pancetta to the pan and add the blanched beans. Finish with the sour cream and bring to a gentle simmer to reduce and thicken a little and allow the flavours to marry. Give it a final taste and season with salt and pepper, if necessary, before serving.

GREEN BEANS WITH CREAMY MUSHROOMS AND SHALLOTS



Green Beans with Creamy Mushrooms and Shallots image

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

1 3/4 pounds green beans, trimmed
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
2 large shallots, thinly sliced (1/2 cup)
3/4 cup homemade or store-bought low-sodium chicken stock
2 teaspoons cornstarch
8 ounces cremini mushrooms, trimmed and sliced 1/8 inch thick
1/3 cup 2 percent Greek yogurt
Coarse salt and freshly ground pepper

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

GREEN BEANS WITH MUSHROOMS AND TOASTED ALMONDS



Green Beans with Mushrooms and Toasted Almonds image

A healthy side of steamed green beans and mushrooms is finished with crunchy, toasted almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Serves 6 to 8

Number Of Ingredients 6

2 pounds trimmed green beans
8 ounces cremini mushrooms, thinly sliced
1 whole scallion, thinly sliced white and green parts
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
Salt and pepper

Steps:

  • Blanch green beans for 5 minutes in boiling salted water.
  • While the green beans are blanching, place large saute pan over medium-high heat. Add the olive oil and unsalted butter. Add mushrooms and saute until golden brown, 3 to 4 minutes. Add sliced scallions, saute 1 minute more. Pull green beans out of water and carefully add to pan.
  • Season with salt and pepper. Remove from pan and finish with 1/2 cup toasted almonds. Serve.

POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS, AND LEEKS



Polenta with Green Beans, Mushrooms, Peas, and Leeks image

Provided by Tina Miller

Categories     Mushroom     Side     Sauté     Vegetarian     High Fiber     Dinner     Cornmeal     Leek     Green Bean     Pea     Summer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

3/4 pound green beans, trimmed
1 cup fresh shelled peas (12 to 14 ounces in pods)
4 cups whole milk
2 1/2 cups vegetable broth
1 3/4 cups polenta (coarse cornmeal)*
2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
1 1/2 cups dry white vermouth
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
3 tablespoons heavy whipping cream
3 tablespoons olive oil
1 pound assorted wild mushrooms (such as crimini, small portobello, and shiitake), stemmed, caps cut into wedges
3 large shallots, sliced (about 3/4 cup)
2 tablespoons chopped fresh Italian parsley, divided
2 teaspoons chopped fresh thyme

Steps:

  • Blanch green beans 1 minute in boiling water. Add peas and cook until both beans and peas are crisp-tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut beans on diagonal into 1-inch pieces. Set beans and peas aside.
  • Bring milk and broth to boil in large saucepan over high heat. Reduce heat to medium. Gradually whisk in polenta. Reduce heat to low. Cook until polenta is very thick, whisking almost constantly, about 10 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
  • Meanwhile, combine leeks and vermouth in medium saucepan. Boil over medium-high heat until reduced to 1/3 cup, 8 minutes. Remove from heat. Gradually whisk in butter, allowing each addition to melt before adding next. Add cream and whisk over very low heat to blend. Season with salt and pepper. Set aside.
  • Heat oil in large skillet over medium-high heat. Add mushrooms and sauté until almost tender, 5 minutes. Stir in shallots, 1 tablespoon parsley, and thyme. Sauté until mushrooms are very tender, about 5 minutes. Add beans and peas, tossing to coat.
  • Rewarm polenta and spoon into large shallow bowl. Top with green bean mixture and remaining 1 tablespoon parsley. Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta.
  • Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

HOISIN-BRAISED PORK, MUSHROOMS AND GREEN BEANS ON NOODLES



Hoisin-Braised Pork, Mushrooms and Green Beans on Noodles image

Categories     Soup/Stew     Mushroom     Pasta     Pork     Vegetable     Braise     Sauté     Dinner     Meat     Green Bean     Fall     Winter     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds well-trimmed boneless pork shoulder (Boston butt), cut into 1-inch cubes
2 teaspoons Chinese five-spice powder
3 tablespoons all purpose flour
2 tablespoons vegetable oil
1 pound fresh shiitake mushrooms, stemmed, caps sliced
1 cup canned low-salt chicken broth
1 1/2 cups chopped green onions
3 tablespoons hoisin sauce
1 tablespoon soy sauce
2 1/4-inch-thick rounds of peeled fresh ginger
8 ounces green beans, trimmed, cut on diagonal into 1 1/2-inch lengths
1 9-ounce package fresh egg linguine, cut in half
1 tablespoon oriental sesame oil

Steps:

  • Combine pork and five-spice powder in medium bowl; mix well. Sprinkle pork with pepper and lightly with salt. Add flour and toss to coat.
  • Heat vegetable oil in heavy large pot over medium-high heat. Add half of pork and saut) until brown, about 4 minutes; transfer to bowl. Add remaining pork and sauté until brown, about 4 minutes. Return pork and any juices from bowl to pot. Add mushrooms, broth, 1 1/4 cups green onions, hoisin, soy sauce and ginger and bring to boil, scraping up browned bits. Reduce heat to low, cover and simmer until pork is just tender, stirring occasionally, about 50 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add green beans. Cover; simmer 5 minutes. Uncover; simmer until beans are crisp-tender, stirring occasionally, about 5 minutes.
  • Meanwhile, cook linguine in medium pot of boiling salted water until just tender but still firm to bite. Drain well. Return linguine to pot; mix in sesame oil.
  • Transfer linguine to serving bowl. Top with pork mixture. Sprinkle with remaining 1/4 cup green onions.

Tips:

  • Choosing the Right Mushrooms: Select fresh, firm mushrooms with no signs of bruising or discoloration. For the best flavor, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
  • Preparing the Green Beans: Trim the ends of the green beans and cut them into 2-inch pieces. You can also blanch the green beans in boiling water for 2-3 minutes to retain their bright green color.
  • Searing the Mushrooms: Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, add the mushrooms and cook, stirring occasionally, until they are browned and tender.
  • Adding the Green Beans: Once the mushrooms are cooked, add the green beans to the skillet and cook, stirring frequently, until they are tender-crisp.
  • Seasoning the Dish: Season the mushrooms and green beans with salt, pepper, garlic powder, and dried thyme. You can also add a splash of soy sauce or tamari for extra flavor.
  • Garnishing and Serving: Before serving, garnish the dish with chopped fresh parsley or chives. Serve the mushrooms and green beans as a side dish or as a main course with a side of rice or quinoa.

Conclusion:

This easy and flavorful recipe for mushrooms and green beans is a versatile dish that can be enjoyed as a side dish or as a main course. With its simple ingredients and quick cooking time, this recipe is perfect for busy weeknights or for a healthy and satisfying meal. Experiment with different types of mushrooms and seasonings to create a dish that suits your taste preferences. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to become a staple in your culinary repertoire.

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