GREEN BEANS WITH MUSHROOMS RECIPE
Adding soy sauce and sesame oil gives this dish a little Asian flare. Green beans are most vibrant when served fresh, but they do reheat well. You can use either fresh or frozen green beans in this recipe.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 20m
Number Of Ingredients 8
Steps:
- If using frozen green beans, follow the stovetop cooking instructions on the package. If using fresh green beans trim the ends on all the green beans (this can be tedious) Or you can just buy pre-trimmed beans which are a bit spendier. Fill a medium pot 2/3 with water and bring to a rapid boil. Add beans and boil 6 to 7 minutes, until crisp-tender.
- Drain beans immediately and rinse them with cold water to stop the cooking process, set beans aside.
- Heat a large skillet over med/high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. Add mushrooms and onions and saute until tender (3-5 min).
- Add cooked beans to the skillet and drizzle with 1 Tbsp soy sauce and 1 tsp sesame oil. Sprinkle with salt and pepper if needed, then stir everything to combine. Saute an extra minute, and it's done!
GREEN BEANS WITH MUSHROOMS
This is a tried-and-true favorite! After I first tried this recipe, my family liked it so much they requested it at least once a week! Luckily, it's easy to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.
Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
SAUTEED GREEN BEANS AND MUSHROOMS
Steps:
- Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.
WHITE BEAN AND MUSHROOM STEW
Rosemary and white beans are always a winning combination, and adding cremini mushrooms and tomatoes makes the pairing even more delicious. The beans break down as they cook, giving this stew a wonderfully creamy consistency.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.
- Deglaze with wine, scraping up any brown bits with a wooden spoon.
- Add tomatoes, rosemary, beans, and 1/2 cup water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil.
Nutrition Facts : Calories 195 g, Fat 5 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, Sodium 212 g
SAVORY GREEN BEANS WITH MUSHROOMS
When we have family get-togethers, this is the dish I'm always asked to bring.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place beans in a steamer basket; place in a saucepan over 1 in. of water. bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in the savory, parsley, lemon juice, vinegar, oil, sugar, salt and pepper. Add beans; toss to coat. Sprinkle with bacon.
Nutrition Facts : Calories 164 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 758mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
GREEN BEANS AND MUSHROOM SAUTE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
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.
GREENS, BEANS AND MUSHROOM STEW
Steps:
- Heat 1/8 cup water and water saute onions, garlic, carrots and celery until starting to soften. Add mushrooms and continue cooking until mushrooms lose their water. Add lentils, vegetable broth, chopped tomatoes, tomato paste, vinegar, paprika, cumin, fennel seed, black pepper and cayenne pepper. Simmer, covered until lentils are tender and most of the liquid is absorbed, 25 to 30 minutes. Add green pepper during the last 10 minutes of cooking. Add greens and cook until wilted. If stew appears too dry, add additional water or vegetable broth.
CREAMY GREEN BEANS AND MUSHROOMS
The two most important aspects of the classic to capture are the crispy onion topping and the creamy sauce. By roasting shallots with a bit of oil and tossing with crispy breadcrumbs you save the fat of the fried canned alternative. Low-fat milk, flavored with aromatics, and chicken broth thickened with a bit of flour make a creamy but light sauce that satisfies.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Lightly mist a 2-quart baking dish with cooking spray. Toss the shallots with the oil and salt and pepper on a baking sheet, spread in a single layer, and bake until golden and crispy, stirring 3 to 4 times, about 20 minutes. Remove from the oven and immediately sprinkle the breadcrumbs over the shallots and toss well. Set aside to cool.
- Meanwhile, in a small pot combine the milk, thyme, bay leaves and peppercorns and bring to a simmer. Turn the heat off and let steep for 20 minutes. Bring a large pot of salted water to a boil. Add the beans and cook until bright green and crisp tender, about 6 to 8 minutes. Drain well and run briefly under cold water. Drain again and set aside.
- Strain the milk into a large skillet, add the mushrooms and season with salt and pepper. Bring to a simmer over medium heat and cook until the mushrooms have softened, 10 to 15 minutes. Stir the broth and flour together and pour into the skillet; cook, stirring, until the sauce thickens, 6 to 8 minutes. Remove from the heat and add the beans and nutmeg. Toss until the beans are well coated in the sauce and transfer to the baking dish. Scatter with the shallots and bake until the sauce is bubbly and the shallots are crisp, about 20 minutes. Let stand 10 minutes before serving.
BEANS AND GREENS STEW WITH DOENJANG
In this deeply comforting stew, the hardest part is washing and chopping the greens, which is to say, not very hard. Earthy-sweet Swiss chard, especially rainbow chard, tastes beautiful here, but coarsely chopped spinach, kale, mustard or radish greens, napa cabbage or broccoli rabe would be lovely, too. Canned cannellini beans, crushed lightly with a wooden spoon, thicken the gentle, savory broth. The key to this dish lies in how you layer each ingredient into the pot: The onion and scallions are first browned to start an umami-rich base; the Korean fermented soybean paste, doenjang (see Tip), is bloomed in oil to awaken its deep, salty funkiness; and then the honey is caramelized slightly for sweetness and floral complexity. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Eric Kim
Categories dinner, weeknight, soups and stews, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Heat a large pot or Dutch oven over medium and add 2 tablespoons oil, the onion and scallions. Season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes.
- Reduce the heat to medium-low, add the remaining tablespoon oil and the doenjang, and stir until heated through and fragrant, about 30 seconds. Move the onion mixture to one side of the pot, add the honey and red-pepper flakes to the empty side, and let the honey bubble and caramelize, about 1 minute.
- Add the beans and stir to coat. Add the soy sauce and 2 cups water, raise the heat to high, and bring to a gentle boil, using the wooden spoon to crush some of the beans against the side of the pot to thicken the broth.
- Stir in the chard, cover the pot and reduce heat to medium-low, simmering until the greens have cooked down and darkened in color, about 10 minutes.
- Off the heat, stir in the grated garlic. Taste and add more salt, pepper and doenjang as desired. Serve in large bowls over or alongside rice.
BEEFY GREEN BEANS WITH MUSHROOMS AND ONIONS
This green bean recipe is very flavorful! It combines fresh and canned ingredients to create yummy green beans.
Provided by Kristin Ott Waters
Categories Green Bean Side Dishes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook until onions start to look soft and translucent, 5 to 10 minutes.
- Cut a couple of slits in the green bean bag and microwave on high power until beans are a bit defrosted, 1 to 2 minutes. Remove from the microwave and pour the beans into the skillet.
- Crumble bouillon cube into the skillet and mix everything together. Turn the temperature down a bit and let the mixture cook for 10 to 15 minutes. Pour in water and mix until any remaining bouillon has dissolved. Cover and steam, stirring occasionally, until beans are tender and as crunchy or limp as you like them; you will need to taste them to determine when they are done.
- Remove the lid and increase temperature to high to cook off any remaining liquid. Serve immediately.
Nutrition Facts : Calories 83.7 calories, Carbohydrate 10.9 g, Fat 3.5 g, Fiber 4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 351.7 mg, Sugar 4.4 g
EASY CREAMY CANNED GREEN BEANS AND MUSHROOMS
A quick and easy recipe that picky eaters will always like. Great way to get kids to eat their veggies.
Provided by Yoly
Time 20m
Yield 3
Number Of Ingredients 5
Steps:
- Drain most of the water from the green beans. Place beans in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add mushrooms and simmer an additional 5 minutes.
- Add butter and cream cheese. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 8.1 g, Cholesterol 23.2 mg, Fat 8.5 g, Fiber 4 g, Protein 2.9 g, SaturatedFat 5.3 g, Sodium 577.9 mg, Sugar 1.8 g
BARLEY STEW WITH LEEKS, MUSHROOMS, AND GREENS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Leafy Green Mushroom Tomato Low Fat Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Barley Leek Kale Healthy Low Cholesterol Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.
GREEN BEANS WITH MUSHROOMS
I found this recipe in my Penzeys catalog. This makes a great meal with Roast Cornish Hens and Bay Flavored Brown & Wild Rice.
Provided by Scarlett516
Categories Vegetable
Time 23m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Bring 2 quarts of water to a rolling boil.
- Wash the green beans and trim the ends and any blemishes.
- Cook the beans in the boiling water for 2 minutes, drain, and rinse to stop the cooking process, set aside. You may do this up to an hour before hand.
- Brush off the mushrooms, trim any dry ends of the mushroom stems.
- Melt the butter in a large sauté pan over medium heat.
- Add the mushrooms, sprinkle with garlic, pepper, and salt.
- Cook for about 10 minutes, or until the mushrooms are golden brown, stirring frequently.
- Five minutes before serving, add the green beans to the pan, tossing well to coat with the buttery mushroom mixture.
- Cook until the green beans are heated through, about five minutes.
GARLICKY GREEN BEANS WITH MUSHROOMS
This recipe is from Taste of Home's Light & Tasty and is delicious. My husband loves green beans and mushrooms not to mention garlic. This recipe combines them all and is very easy to make. You can adjust the spices to meet your family's tastes.
Provided by Ernies Bert
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place beans in a large saucepan and cover with water; bring to a boil.
- Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender.
- Meanwhile, in a large nonstick skillet, saute mushrooms and garlic in butter until tender.
- Drain beans; add to skillet.
- Stir in salt, onion powder and pepper; heat through.
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