Best Green Beans Mushroom Recipes

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GREEN BEANS WITH MUSHROOM AND SHALLOTS



Green Beans with Mushroom and Shallots image

Provided by Ellie Krieger

Categories     side-dish

Time 31m

Yield 6 servings, serving size 1/2 cup

Number Of Ingredients 6

1 pound fresh green beans, trimmed and cut into 1 inch pieces
1 tablespoon water
2 tablespoons olive oil
1/3 cup sliced shallots (about 2 medium)
3/4 pound assorted fresh mushrooms, (ie: button, baby bella, shiitake, oyster, chanterelle), sliced
Salt and freshly ground black pepper

Steps:

  • Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
  • While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

GREEN BEANS AND PORTOBELLO MUSHROOM SAUTE



Green Beans and Portobello Mushroom Saute image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry

Steps:

  • Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

MUSHROOM AND BACON GREEN BEANS



Mushroom and Bacon Green Beans image

This is a great quick side dish!

Provided by Lee Ann Girard

Categories     Side Dish     Vegetables     Green Beans

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 (8 ounce) package sliced white mushrooms
1 teaspoon minced onion
½ teaspoon minced garlic
2 tablespoons crumbled cooked bacon
1 pinch lemon-pepper seasoning
1 pinch seasoned salt
1 cup frozen green beans

Steps:

  • Melt butter in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until mushrooms are slightly tender, about 5 minutes. Stir bacon, lemon pepper, and seasoned salt into onion mixture; cook until mushrooms are tender, 5 to 10 more minutes.
  • Stir green beans into mushroom mixture; cook, stirring occasionally, until green beans are softened and cooked through, 5 to 10 minutes.

Nutrition Facts : Calories 105.2 calories, Carbohydrate 4.3 g, Cholesterol 21.5 mg, Fat 8.3 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 4.4 g, Sodium 288.7 mg, Sugar 1.8 g

PORK LOIN CHOPS, WITH MUSHROOM GRAVY, AND GREEN BEANS



Pork Loin Chops, With Mushroom Gravy, and Green Beans image

I threw this dinner together one night with items that I had on hand. It turned out to be a lovely dinner that was appreciated by all. Herbes De Provence is a wonderful spice that can liven up chicken, salad, potatoes, and veggies. It is a staple in my kitchen, and an important ingredient in this recipe, to really liven up the green beans. Please note that, even though this recipe normally serves two, you could easily throw in four pork loin chops. Please enjoy!

Provided by Helping Hands

Categories     < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

2 pork loin chops
1 (10 1/2 ounce) can mushroom gravy
1 small onion, chopped
8 ounces fresh sliced mushrooms
1 (14 ounce) can green beans, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon herbes de provence
1 tablespoon olive oil
bacon bits
additional salt and pepper, to taste

Steps:

  • In a medium bowl, mix together salt, pepper, cumin, and cayenne pepper.
  • Coat pork loin chops with mixture.
  • Heat olive oil in electric skillet over med-high to high heat.
  • Add onion and mushrooms and saute for 1 minute.
  • Add pork loin chops.
  • Brown chops for 4 minutes per side, stirring veggies often.
  • Pour mushroom gravy over chops and veggies, and stir well.
  • Salt and pepper to taste.
  • Turn down to low, cover, and allow to simmer for 20 minutes.
  • In the meantime, pour green beans into microwavable dish.
  • Sprinkle liberally with salt, pepper, and Herbes De Provence.
  • Add Bacon Bits (to taste) and stir well.
  • Cover.
  • Microwave for 2-3 minutes.
  • Serve chops with mushroom gravy on top, with an extra serving of mushrooms and gravy on the side.
  • Add green beans to plate and serve.

Nutrition Facts : Calories 745.3, Fat 43.3, SaturatedFat 11.2, Cholesterol 170.8, Sodium 1612.1, Carbohydrate 29.8, Fiber 8, Sugar 10.3, Protein 61.5

GREEN BEANS WITH MUSHROOM-MADEIRA SAUCE



Green Beans with Mushroom-Madeira Sauce image

Categories     Wine     Bean     Mushroom     Sauté     Kid-Friendly     Fall     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons butter
6 ounces shiitake mushrooms, stemmed and sliced
6 ounces oyster mushrooms, sliced
3/4 teaspoon dried thyme
3 tablespoons chopped shallots
1/2 cup Madeira
1 cup whipping cream
1 pound fresh green beans, trimmed
Vegetable oil (for deep-frying)
2 large leeks (white and pale green parts only), thinly sliced crosswise

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add all mushrooms and thyme; sauté 5 minutes. Add 2 tablespoons shallots; sauté until mushrooms are tender, about 3 minutes. Add Madeira and simmer until almost all liquid evaporates, about 2 minutes. Add cream and simmer until slightly thickened, about 2 minutes. Set sauce aside. Cook beans in large pot of boiling salted water until just tender, 5 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Sauce and beans can be made 6 hours ahead. Cover separately; chill.)
  • Pour enough oil into large deep saucepan to reach depth of 4 inches. Heat oil to 350°F. Place 1/4 of leeks in small metal strainer. Lower strainer into oil; fry until golden, 40 seconds. Lift strainer from oil. Drain leeks on paper towels. Repeat with remaining leeks in 3 more batches. Season leeks with salt.
  • Melt 1 tablespoon butter in heavy large skillet over medium heat. Add beans and remaining 1 tablespoon shallots; toss to heat through. Season with salt and pepper. Place beans on platter.
  • Bring sauce to simmer. Spoon sauce over beans. Sprinkle with fried leeks.

GREEN BEANS AND MUSHROOM SAUTE



Green Beans and Mushroom Saute image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

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

Steps:

  • In a large nonstick skillet, heat oil over medium heat. Add shallot, and cook, stirring, until translucent, 3 to 5 minutes. Add mushrooms, and cook until tender, 8 to 10 minutes.
  • Add 3/4 cup water and green beans. Season with salt and pepper, stir to combine, and reduce heat to low. Cover, and cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.

FRENCH ONION & MUSHROOM GREEN BEANS



French Onion & Mushroom Green Beans image

French-cut green beans, sliced sweet onions, mushrooms, and thyme are topped with shredded cheese for a quick, delicious side dish.

Provided by Crisco

Categories     Trusted Brands: Recipes and Tips     Crisco®

Time 20m

Yield 6

Number Of Ingredients 8

4 tablespoons Crisco® Pure Vegetable Oil, divided
1 large sweet yellow onion, thinly sliced
2 tablespoons balsamic vinegar
1 (16 ounce) package frozen French cut green beans
1 (8 ounce) package sliced baby bella mushrooms
½ teaspoon dried thyme leaves
½ teaspoon salt
½ cup shredded Swiss or Gruyere cheese

Steps:

  • Heat 2 tablespoons oil in large skillet over medium-low heat. Add onion and vinegar. Cook 15 to 20 minutes or until tender and golden brown. Remove from skillet.
  • Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add green beans, mushrooms and thyme. Cook 4 to 5 minutes, stirring occasionally. Stir in onions and salt. Cook 1 to 2 minutes to until desired doneness. Top with cheese.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 10.8 g, Cholesterol 8.3 mg, Fat 12.1 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 218.6 mg, Sugar 4.9 g

MUSHROOM FALAFEL GYRO AND LEMONY GREEN BEANS



Mushroom Falafel Gyro and Lemony Green Beans image

You won't miss the meat in this gyro-falafel mashup! Falafel is a Middle Eastern specialty made from ground chickpeas. This recipe adds mushrooms to give the falafel a meatier texture reminiscent of Greek gyros. It's served in a pita with tangy cucumber-yogurt sauce to add brightness.

Provided by Carla Hall

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 24

1 pound mixed mushrooms (such as portobello, stemmed shiitake, white button)
1/4 cup olive oil, plus more for sautéing, brushing and drizzling
1 teaspoon chopped fresh thyme leaves
One 15-ounce can chickpeas, drained
1/2 cup panko breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 large clove garlic, smashed
1 large egg
Kosher salt
4 pita rounds
1/2 cup cherry tomatoes, sliced in half
1 teaspoon chopped fresh tarragon
Zest of 1 lemon
Kosher salt
1/2 pound green beans, trimmed
1 1/2 teaspoons olive oil
1/2 seedless cucumber, grated (about 1/2 cup)
1/3 cup plain whole-milk yogurt
1/3 cup sour cream
1 teaspoon ground cumin
Pinch kosher salt
1 clove garlic, grated

Steps:

  • For the mushroom falafel: Preheat the oven to 450 degrees F.
  • Cut the mushrooms into large chunks and spread on a large, rimmed sheet tray. Toss with the olive oil and thyme. Roast, stirring halfway through, until golden brown and a majority of the liquid is evaporated, 15 to 20 minutes. Allow to cool slightly.
  • To the bowl of a food processor, add the chickpeas, panko, parsley, cumin, cayenne, garlic, egg, 1/2 teaspoon salt and the cooled roasted mushrooms. Pulse until finely chopped but not pureed (about 10 pulses), scraping down the sides of the food processor as necessary. Scoop 1/4-cup portions of the mushroom mixture and shape into 1/2-inch-thick patties.
  • Heat a thin layer of olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until evenly browned, 3 minutes per side. Season with salt to taste.
  • For the lemony green beans: To a small bowl, add the tarragon, lemon zest and 1 tablespoon salt. Mix to combine, then set aside.
  • Bring a large saucepan of water to a boil and generously season with salt. Fill a large bowl with ice and cold water. Add the green beans to the boiling water and cook until crisp-tender, 2 to 3 minutes. Drain, then immediately transfer the green beans to the ice water. When cool, drain well and slice into 1/4-inch-thick pieces.
  • Add the green beans to a bowl, toss with the olive oil and season to taste with the seasoned lemon salt; toss to coat. There will be leftover lemon salt.
  • For the cucumber yogurt sauce: Stir together the cucumber, yogurt, sour cream, cumin, salt and garlic in a medium bowl.
  • To assemble: Brush the pita with olive oil. Toast over an open flame or in a pan set over medium-high heat, turning occasionally, 1 minute. Toss the cut tomatoes with a drizzle of olive oil and a pinch of salt. Cut each pita in half, then stuff with the cucumber yogurt, 2 falafels, more cucumber yogurt, the lemony green beans and cherry tomatoes. Serve with more cucumber yogurt on the side if desired.

GREEN BEANS WITH SHERRIED ONION AND MUSHROOM SAUCE



Green Beans With Sherried Onion and Mushroom Sauce image

Make and share this Green Beans With Sherried Onion and Mushroom Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 40m

Yield 10 serving(s)

Number Of Ingredients 12

3 tablespoons unsalted butter
1 cup small white pearl onion, cut in half
1/2 lb mushroom
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons cream sherry
ground nutmeg, a pinch
salt
fresh ground black pepper
8 cups water
2 lbs green beans, ends trimmed and cut in to 1-inch lengths

Steps:

  • In a skillet over moderate heat, melt the butter.
  • Add in onions; cook/stir for 3 minutes.
  • Add in mushrooms; cook, stirring a few times, until the liquid from the mushrooms has evaporated.
  • Sprinkle the flour over the mushrooms and onions; stir until blended.
  • Cook 2-3 minutes, stirring to make sure the vegetables don't stick to the bottom of the pan.
  • Gradually stir in the broth and whisk it until it comes to a boil.
  • Add in cream and sherry; cook, stirring, until the sauce thickens.
  • Add in nutmeg; season with salt and pepper.
  • Bring water t a boil in a saucpan; add in green beans; return water to a boil.
  • Cook beans until crisp-tender, about 3 minutes; drain the beans.
  • To serve, place warm beans in a serving dish and pour the warm sauce over them.

Nutrition Facts : Calories 125.6, Fat 8.2, SaturatedFat 5, Cholesterol 25.5, Sodium 92.5, Carbohydrate 10.8, Fiber 3.6, Sugar 2.6, Protein 3.4

VEGETARIAN MUSHROOM POT PIE WITH GARLIC GREEN BEANS



Vegetarian Mushroom Pot Pie With Garlic Green Beans image

This comforting savory vegetarian pot pie is filled with vegan mushroom stew and topped with a golden brown crust.

Yield Serves 2

Number Of Ingredients 9

2 portions of Winter Stew
1 sheet storebought pie dough
Flour, for dusting
1 Tbsp. olive oil
1 tsp. maple syrup
1 Tbsp. olive oil
7 oz. green beans, trimmed
2 garlic cloves, minced
Sea salt

Steps:

  • Preheat the oven to 400°F (or follow the pie crust package instructions).
  • Place the stew in a small but deep roasting tin or oven dish that's appropriate for a pie.
  • Roll out the pastry on a lightly floured surface until ¼-inch thick. Brush around the edge of the roasting tin or dish with water, then lay the pastry over it and press it down to make it stick. Use a sharp knife to trim off any excess pastry, then press around the edges with a fork. Cut a steam hole in the middle. Mix the olive oil and maple syrup in a small bowl, then brush this mixture over the pastry. Place in the oven and bake for 30 minutes until golden brown.
  • Meanwhile, prepare the green beans. Heat the olive oil in a frying pan over a medium heat. Add the green beans and garlic, season with salt and cook, stirring occasionally, for 6 minutes until the beans are tender but still have a slight bite. Serve the beans alongside the pie for a warming winter meal.

TOMATO MUSHROOM GREEN BEANS



Tomato Mushroom Green Beans image

Make and share this Tomato Mushroom Green Beans recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter or 1 tablespoon margarine
1 clove garlic, smashed
1/4 teaspoon salt
1/4 teaspoon Italian herb seasoning
1 pinch pepper
1 lb green beans, trimmed
3 plum tomatoes, chopped
1/2 cup mushroom, chopped
1 jalapeno pepper, finely chopped

Steps:

  • In large saucepan, melt butter over medium heat; cook garlic, salt, herb seasoning and pepper until fragrant, about 30 seconds.
  • Add beans, tomatoes, mushrooms, jalepeno pepper and 2 tablespoons water; cover and cook, stirring occasionally, until beans are tendercrisp, about 10 minutes.

MUSHROOM GREEN BEANS



Mushroom Green Beans image

In Duluth, Georgia, Mary Buhl dresses up green beans and mushrooms in a snap. She sparks the fresh taste of the veggies with a simple combination of lemon juice and Dijon mustard.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1-1/4 pounds fresh green beans
1/2 pound fresh mushrooms, sliced
2 tablespoons olive oil
5 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 7-8 minutes or until crisp-tender. Meanwhile, in a skillet, saute mushrooms in oil for 5-7 minutes or until tender. Drain beans; add mushrooms. In a small bowl, combine the lemon juice, mustard, salt and pepper. Drizzle over vegetables and toss to coat.

Nutrition Facts : Calories 59 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 184mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein.

GREEN BEANS WITH MUSHROOM-MADEIRA SAUCE



Green Beans With Mushroom-Madeira Sauce image

Remember the green bean casserole made with nothing but convenience ingredients: frozen or canned green beans, canned cream of mushroom soup and, for the topping, canned fried onions? Here it is again, only fresher and better. From Bon Appetit.

Provided by lazyme

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons butter
6 ounces shiitake mushrooms, stemmed and sliced
6 ounces oyster mushrooms, sliced
3/4 teaspoon dried thyme
3 tablespoons shallots, chopped
1/2 cup madeira wine
1 cup whipping cream
1 lb green beans, trimmed
vegetable oil, for frying
2 large leeks, thinly sliced

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
  • Add all mushrooms and thyme; saute 5 minutes.
  • Add 2 tablespoons shallots; saute until mushrooms are tender, about 3 minutes.
  • Add Madeira and simmer until almost all liquid evaporates, about 2 minutes.
  • Add cream and simmer until slightly thickened, about 2 minutes.
  • Set sauce aside.
  • Cook beans in large pot of boiling salted water until just tender, 5 minutes.
  • Drain.
  • Transfer to bowl of ice water; cool.
  • Drain. (Sauce and beans can be made 6 hours ahead. Cover separately; chill.).
  • Pour enough oil into large deep saucepan to reach depth of 4 inches.
  • Heat oil to 350°F
  • Place 1/4 of leeks in small metal strainer.
  • Lower strainer into oil; fry until golden, 40 seconds.
  • Lift strainer from oil.
  • Drain leeks on paper towels.
  • Repeat with remaining leeks in 3 more batches.
  • Season leeks with salt.
  • Melt 1 tablespoon butter in heavy large skillet over medium heat.
  • Add beans and remaining 1 tablespoon shallots; toss to heat through.
  • Season with salt and pepper.
  • Place beans on platter.
  • Bring sauce to simmer.
  • Spoon sauce over beans.
  • Sprinkle with fried leeks.

Nutrition Facts : Calories 268.7, Fat 21, SaturatedFat 12.9, Cholesterol 69.6, Sodium 85.6, Carbohydrate 15.7, Fiber 4, Sugar 4.8, Protein 4.4

GREEN BEANS WITH MUSHROOM XO SAUCE



Green Beans With Mushroom XO Sauce image

In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment that is salty, spicy, and funky. This recipe uses mushrooms in place of the pork, a cheeky reference to green bean casseroles.

Provided by Josh Walker

Yield Serves 8

Number Of Ingredients 16

2 pounds green beans, divided
Kosher salt
5 tablespoons mushroom soy sauce or 3 tablespoons regular soy sauce
2 tablespoons black (Chinkiang) vinegar
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
2 tablespoons vegetable oil, divided
4 ounces king trumpet or maitake mushrooms, caps sliced, stalks coarsely chopped
4 ounces shiitake mushrooms, sliced
1/4 cup brandy
1 shallot, very thinly sliced
1 Fresno chile, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons small dried shrimp or a splash of fish sauce
4 scallions, green parts only, thinly sliced on a diagonal, divided
1 tablespoon chile oil

Steps:

  • Working in batches, cook three-quarters of green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes per batch. Transfer to a bowl of ice water; let cool. Drain and pat dry; trim stem ends.
  • Combine mushroom soy sauce, black vinegar, rice vinegar, and sugar in a small bowl, stirring to dissolve sugar. Set mushroom XO sauce aside.
  • Trim stem ends of remaining uncooked green beans. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook beans, tossing occasionally, until blistered in spots and crisp-tender, about 5 minutes. Transfer to a plate.
  • Add remaining 1 Tbsp. oil to same skillet and cook king trumpet and shiitake mushrooms, tossing occasionally, until browned and tender, about 5 minutes. Remove skillet from heat and carefully add brandy away from heat source. Return skillet to heat and tilt to ignite brandy. Once flames have subsided, add shallot, chile, garlic, dried shrimp, half of scallions, and reserved XO sauce. Cook, tossing occasionally, just until aromatics have softened, about 3 minutes (there should still be some liquid in the pan). Add chile oil and all of the green beans and toss well to combine. Serve topped with remaining scallions.

GREEN BEANS & MUSHROOM



Green Beans & Mushroom image

Make and share this Green Beans & Mushroom recipe from Food.com.

Provided by Chef Gwapo Dave

Categories     Onions

Time 40m

Yield 5-8 serving(s)

Number Of Ingredients 8

1 lb of cleaned and washed green beans (blanched in hot water for a minute or 1 lb two cooled under cold water)
1/2 lb mushroom, sliced
1 medium onion, sliced
4 -5 garlic cloves, chopped
3 tablespoons soy sauce
1 roma tomato, diced
2 onion tops, chopped
3 tablespoons cooking oil

Steps:

  • Turn heat on pot and add oil. When hot, add onions and garlic and fry for a minute or two.
  • Add tomatoes and fry for a minute or two.
  • Add green beans and continue to fry for 2 or 3 minutes until done.
  • Add mushrooms and continue to cook until done.
  • Add soy sauce and continue to cook until cooked.

Nutrition Facts : Calories 131.9, Fat 8.5, SaturatedFat 1.1, Sodium 612.7, Carbohydrate 12.1, Fiber 4.2, Sugar 3.5, Protein 4.7

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