Green beans and mushrooms are excellent sources of protein and fibre. Green beans are rich in folate and vitamins A and C, while mushrooms provide three different types of B vitamins that support the nervous system.
Green beans and mushrooms serve as a simple side dish for any meal, including festive occasions.
- Pair them with your favourite protein, such as chicken, pork chops, or fish.
- For a carbohydrate option, consider serving with mashed potatoes, roasted baby potatoes, or a baked potato.
- If serving these vegetables at Thanksgiving, complement them with turkey, stuffing, and cranberry sauce.
Ingredients:
- 680 grams fresh green beans, trimmed
- 1 teaspoon Diamond Crystal kosher salt, plus additional if needed
- 1/4 teaspoon freshly ground black pepper
- 225 grams cremini mushrooms, sliced thickly
- 1 small red onion, halved and thinly sliced (shallots can be used as an alternative)
- 21 grams unsalted butter, cut into a few pieces
- 180 ml low-sodium chicken stock, plus more if required
Method for Preparing Green Beans with Mushrooms:
1. Prepare the Green Beans: Spread the trimmed green beans in an even layer in a large skillet. Sprinkle with salt and pepper, then toss to coat evenly.
2. Add Remaining Ingredients: Scatter the sliced mushrooms, onion, and pieces of butter over the green beans. Pour in the chicken stock.
3. Cook the Vegetables: Set the heat to medium-high. Cook, stirring the vegetables occasionally at the beginning and more frequently towards the end to prevent the sauce from boiling. After approximately 20 minutes, the beans should be tender yet crisp, and the mushrooms should be coated in a thick sauce.
Tips
- If the beans are cooked but the stock hasn't reduced sufficiently, raise the heat to high to accelerate the process.
- If the beans aren't fully cooked and the liquid has diminished too much, add more stock, two tablespoons at a time.
- For a dairy-free option, substitute the butter with a dairy-free alternative.
Storage Instructions
This green bean dish is best prepared just before serving, though it can be kept covered for a few hours if necessary. Leftovers will last in the refrigerator for up to four days and can be reheated.
