Green Beans with Mushrooms

Why You’ll Love This Recipe

I love this recipe because it requires minimal preparation and uses wholesome ingredients. The green beans remain pleasantly crisp while the mushrooms become tender and absorb the rich flavors of the stock and butter. I also appreciate that everything cooks in one skillet, making cleanup quick and easy. The finished dish pairs beautifully with chicken, beef, pork, or vegetarian main courses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ pounds fresh green beans, trimmed
• 1 teaspoon Diamond Crystal kosher salt, plus more as needed
• 1/4 teaspoon fresh black pepper
• 8 ounces cremini mushrooms, cut into thick slices
• 1 small red onion, halved and thinly sliced
• 1½ tablespoons unsalted butter, cut into pieces
• 3/4 cup low-sodium chicken stock, plus more as needed

Directions

1. I spread the green beans in an even layer in a large skillet.
2. I season them with salt and black pepper, then toss to coat.
3. I scatter the sliced mushrooms, red onion, and butter over the beans.
4. I pour the chicken stock into the skillet.
5. I place the skillet over medium-high heat and begin cooking.
6. I stir the vegetables occasionally at first and more frequently as the liquid reduces.
7. I continue cooking for about 20 minutes, until the green beans are tender-crisp and the mushrooms are coated in a thick, flavorful sauce.
8. If the beans are cooked but there is still too much liquid, I increase the heat to help the sauce reduce more quickly.
9. If the liquid evaporates before the beans are fully cooked, I add additional chicken stock, 2 tablespoons at a time, as needed.
10. I taste the dish and adjust the seasoning with additional salt if desired.
11. I serve immediately while warm.

Servings and timing

• Servings: 6
• Preparation Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

I sometimes substitute shallots for the red onion when I want a slightly milder flavor. For a richer dish, I add a sprinkle of grated Parmesan cheese before serving. I also enjoy adding a clove of minced garlic or a pinch of red pepper flakes for extra depth and warmth. When preparing this for special occasions, I occasionally garnish it with toasted almonds for added texture and flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the vegetables in a skillet over medium heat with a splash of stock or water to refresh the sauce. I can also use the microwave for quick reheating, though the stovetop helps preserve the texture of the green beans. I do not recommend freezing this dish, as the vegetables may become too soft after thawing.

FAQs

Can I use frozen green beans instead of fresh?

Yes, I can use frozen green beans if needed. I usually thaw and drain them first for the best texture.

What type of mushrooms work best in this recipe?

I prefer cremini mushrooms because of their rich flavor, but white button mushrooms or baby bella mushrooms work well too.

Can I make this recipe vegetarian?

Yes, I simply replace the chicken stock with vegetable stock to make the dish vegetarian-friendly.

How do I keep the green beans crisp?

I cook them just until tender and avoid overcooking. Stirring frequently toward the end also helps prevent them from becoming too soft.

Can I prepare this dish ahead of time?

Yes, I can prepare it a few hours ahead and gently reheat it before serving. The flavors often become even better after resting.

Conclusion

I enjoy making Green Beans with Mushrooms because it is an easy side dish that delivers plenty of flavor with very little effort. The combination of crisp green beans, tender mushrooms, sweet onions, and savory sauce creates a well-balanced dish that complements a wide variety of meals. Whether served for a family dinner or a holiday gathering, this recipe is always a reliable and delicious choice.

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