Bring something truly special to your next meal with this Green Beans with Mushrooms recipe! It takes all the cozy flavors and creamy texture we love in classic green bean casserole but transforms them into a fresh, vibrant side you can make right on your stovetop. No oven needed, no heavy sauce—just crisp-tender green beans, meaty cremini mushrooms, sweet red onion, and a buttery, savory broth that brings everything together. Whether you want a fuss-free holiday side or a weeknight veggie upgrade, this dish delivers big on comfort and flavor while keeping things light and simple.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about Green Beans with Mushrooms is how each ingredient shines, transforming a handful of basic staples into something truly delicious. Every element contributes – from the pop of the green beans to the earthiness of mushrooms, each bringing color, depth, and texture to the dish.
- Fresh green beans: Look for vibrant beans that snap easily; they bring crispness and fresh flavor to the mix.
- Kosher salt: Enhances the natural sweetness of the beans and brings out the savor of the mushrooms.
- Black pepper: Adds a subtle warmth and balance—use freshly ground for a little extra punch!
- Cremini mushrooms: Meatier and more flavorful than white mushrooms, they soak up the buttery broth like a dream.
- Red onion: Sliced thin, it mellows and brings gentle sweetness as it cooks; shallots are a tasty alternative if you have them on hand.
- Unsalted butter: Cuts through the earthiness, coating every veggie with richness—swap for a dairy-free version if needed.
- Low-sodium chicken stock: Binds all the flavors together into a silky, savory sauce; vegetable stock is a fine swap for a vegetarian version.
How to Make Green Beans with Mushrooms
Step 1: Layer and Season Your Veggies
Start by spreading your trimmed green beans in an even layer right inside a large skillet. Next, sprinkle on the kosher salt and black pepper, then give everything a quick toss to coat the beans with those seasonings. Scatter the sliced mushrooms and red onion over the top, and dot all over with pieces of butter. Finally, pour in the chicken stock—this will start forming the yummy sauce as everything cooks together.
Step 2: Cook on the Stovetop
Set your skillet over medium-high heat. As the mixture comes up to temperature, stir the veggies every so often, and more frequently towards the last few minutes of cooking. You want the green beans to cook evenly but not get too soft—the goal is that perfect spot: tender yet still with a pleasant snap. The mushrooms will become meltingly tender and start soaking up all that buttery broth, turning deliciously saucy after about 20 minutes.
Step 3: Adjust Texture and Sauce
If your beans finish cooking before the broth reduces, just crank up the heat to high for a minute or two to help thicken it. On the flip side, if your pan is looking dry and the green beans aren’t quite done, splash in a bit more stock, a couple of tablespoons at a time, until everything reaches the texture you love. Taste and sprinkle in a little extra salt if you crave a bit more punch, then serve immediately for the freshest flavor.
How to Serve Green Beans with Mushrooms
Garnishes
For a sprinkle of color and a flavor boost, toss some chopped fresh parsley or thyme over your Green Beans with Mushrooms just before serving. If you love a touch of crunch, a handful of toasted sliced almonds or crispy fried onions nods back to classic green bean casserole and adds a fun finishing touch.
Side Dishes
This dish pairs beautifully with just about everything—think roast chicken, grilled salmon, or Thanksgiving turkey. The savory, gently sauced Green Beans with Mushrooms offer a welcome balance to richer mains and starchy sides like mashed potatoes or cornbread stuffing.
Creative Ways to Present
If you want to elevate your presentation for a holiday spread, try serving your Green Beans with Mushrooms in a wide shallow platter, letting the colors shine. A few lemon wedges on the side look beautiful and let guests add a little brightness, or you can layer it over a bed of wild rice for a heartier offering.
Make Ahead and Storage
Storing Leftovers
Leftover Green Beans with Mushrooms keep surprisingly well! Cool them completely before transferring to an airtight container. Stored in the fridge, they’ll stay fresh and flavorful for up to three days. They’re perfect for lunchboxes or an easy second-day side.
Freezing
While you can freeze this dish, the beans tend to lose their crisp bite once thawed. If you do freeze them, let the Green Beans with Mushrooms cool before placing in a freezer-safe bag or container, and enjoy within one month for best flavor and texture.
Reheating
To reheat, just pop leftovers into a skillet over medium heat, adding a splash of broth or water to revive the sauciness as needed. Heat until everything is warmed through and the beans are as tender as you like—just a few minutes will do it.
FAQs
Can I use frozen green beans instead of fresh?
Absolutely! Just thaw and pat them dry first to avoid extra water in the pan. The final texture will be a bit softer, but the flavor is still fantastic.
How do I make this Green Beans with Mushrooms recipe vegetarian?
Simply swap the chicken stock for vegetable broth and you’re set. The dish remains beautifully savory and satisfying, with all those gorgeous veggie flavors.
Can I add other vegetables?
Definitely! Try tossing in a handful of cherry tomatoes, a handful of baby spinach at the end, or even a few sliced bell peppers for added color and freshness.
What’s the best way to prep this dish for a holiday meal?
You can slice your mushrooms and onions and trim your green beans up to a day in advance. Just store them tightly covered in the fridge until you’re ready to toss everything into the skillet.
Is this dish dairy-free?
As written, Green Beans with Mushrooms calls for butter, but you can easily substitute your favorite plant-based margarine or olive oil to make it completely dairy-free.
Final Thoughts
There’s something wonderfully comforting about gathering around a table with a side like Green Beans with Mushrooms—it’s vibrant, soulful, and so satisfying. Whether you keep it classic or put your own spin on it, this recipe just might find a permanent spot in your dinner repertoire. Give it a try and enjoy every delicious bite!
PrintGreen Beans with Mushrooms Recipe
This Green Beans with Mushrooms recipe is a delightful stove-top side dish that captures the essence of a green bean casserole without requiring oven space. Tender green beans, savory mushrooms, and onions come together in a flavorful chicken stock sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Green Beans:
- 1 1/2 pounds fresh green beans (trimmed)
- 1 teaspoon Diamond Crystal kosher salt (plus more as needed)
- 1/4 teaspoon fresh black pepper
Mushrooms and Onions:
- 8 ounces cremini mushrooms (cut into thick slices)
- 1 small red onion (halved and thinly sliced)
- 1 1/2 tablespoons unsalted butter (cut into pieces)
Chicken Stock:
- 3/4 cup low-sodium chicken stock (plus more as needed)
Instructions
- Prepare Ingredients: Spread green beans in a skillet, season with salt and pepper, add mushrooms, onions, and butter, then pour in chicken stock.
- Cook: Over medium-high heat, stir occasionally until beans are crisp-tender and mushrooms are coated in a thick sauce, about 20 minutes.
- Adjust Consistency: If needed, increase heat to reduce stock or add more stock gradually if beans are not done.
- Season and Serve: Adjust salt to taste and serve hot.
Notes
- If beans are cooked but stock hasn’t reduced, increase heat. If beans need more cooking but liquid has reduced, add stock gradually.
- Dairy-Free Option: Substitute butter with a dairy-free alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 88 kcal
- Sugar: 7g
- Sodium: 218mg
- Fat: 3g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3.5g
- Cholesterol: 7.5mg
