In this post I am sharing a delicious side dish recipe of Green Beans with Mushrooms.
This time of the year as we are entering the holiday season, folks are busy planning their dinner menus. A lot of family traditional dishes make the list but we also search for a new dish or two to add to the mix.
Green beans in general seem to be a favorite option for holiday meals. My country green beans are a must for Thanksgiving at my house. The hubs would be devastated if I didn’t include them for holiday meals. Honestly, he’d be happy if I made them everyday. HA!
Others opt for other classics, such as a green bean casserole. I rarely make green bean casserole for any meal I must confess but it is a delicious side dish.
This year I wanted to create something a bit more “fresh” and vibrant to share. This recipe of garlic mushroom green beans turned out beautifully and was delicious.
The green beans retain some of their freshness in flavor and texture (think of steamed green beans) and are paired with beautiful sauteed mushrooms and a flavorful sauce then baked in the oven. That makes this a super easy side dish recipe and it can be made ahead and reheated.
If you prefer a softer texture for green beans, like when stewing them, you can boil them until desired softness or opt for using canned green beans in the recipe.
One of my favorite memories growing up was sitting on the front porch with my grandmothers snapping beans. I thought it was fun to help and didn’t even realize I was getting a cooking lesson that would stay with me all of my days.
Roasted Green Beans and Mushrooms
Find the full printable recipe below in this post
Here’s what you’ll need to make this green bean side dish recipe: fresh green beans, mushrooms, vegetable oil, butter, chicken stock, garlic, Better than Bouillon – vegetable, heavy cream and salt & pepper.
Step 1: Snap the stem ends off of the green beans. Wash the beans and add to a stock pot then cover with water. Bring to a boil and cook the beans for 6 minutes or until desired tenderness. Drain and add the beans to a 13 x 9 casserole baking dish.
Preheat your oven to 350°F.
Step 2: Remove the stems from the mushrooms and give the mushrooms a rinse to remove any dirt. Next, heat a large skillet over medium and add the vegetable oil and butter. Add the mushrooms to the skillet and saute for 15 minutes, stirring occasionally.
Add the chicken stock to the skillet with the mushrooms along with the Better than Bouillon (vegetable flavor), minced garlic, heavy cream and seasonings. Stir to combine the sauce and bring to a simmer. Reduce heat if necessary so the sauce is just simmering and allow to reduce by half. This takes 20-25 minutes.
Fresh Green Beans and Mushrooms Casserole
Step 3: Pour the mushrooms and sauce over the green beans, cover with foil and bake for 1 hour.
The mushrooms would make a great side dish just of themselves too, so this post is like getting two handy recipes!
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- 2 lbs Fresh Green Beans, stems removed
- 1 tsp Vegetable Oil
- 4 tbs Butter
- 1 lb Whole White Mushrooms, washed and stems removed
- 2 c Chicken Stock
- 2 tsp Better Than Bouillon - Seasoned Vegetable Base
- 1/4 c Heavy Cream
- 1 Clove of Garlic, minced
- Cracked Black Pepper, to taste
- 1 tsp Salt, or to taste
Add green beans to a stock pot and cover with water the bring to a boil and cook for 6 minutes or until desired tenderness.
Drain the blanched beans and add to a 13 x 9 baking dish.
Preheat oven to 350 °F
Heat a large skillet over medium and add the vegetable oil and butter.
When the butter has melted, add the mushrooms and saute for 15 minutes.
Next, add the stock, Better than Bouillon Seasoned Vegetable Base, garlic, heavy cream, salt and pepper.
Stir to combine and bring back to a simmer. Simmer until the sauce reduces by half, about 20-25 minutes.
Pour the mushrooms and sauce over the green beans.
Cover the casserole with foil and bake for 1 hour.
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Serving Size:1 cup
Amount Per Serving: Calories: 66 Total Fat: 4.3g Cholesterol: 11mg
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