Sauteed Mushrooms And Green Beans Recipe
This delightful stovetop side dish combines the rich flavors of fresh green beans, earthy mushrooms, and a savory sauce, reminiscent of green bean casserole but without requiring oven space.
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Servings: 6
Ingredients
- 1 1/2 tablespoons unsalted butter cut into small pieces
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup low-sodium chicken stock with additional as required
- 8 ounces cremini mushrooms sliced thickly
- 1 1/2 pounds fresh green beans trimmed
- 1 teaspoon Diamond Crystal kosher salt plus extra, as needed
- 1 small red onion halved and thinly sliced (or substitute a shallot if preferred)
Instructions
- Arrange the green beans in an even layer within a large skillet and season with kosher salt and black pepper, ensuring the beans are evenly coated. Distribute the mushrooms, red onion, and butter over the top, then pour in the chicken stock.
- Set the skillet over medium-high heat and cook, stirring occasionally at the beginning and more frequently as the cooking progresses to prevent the beans from simmering in excess liquid. Continue until the green beans are tender yet crisp and the mushrooms are coated in a rich, thick sauce, approximately 20 minutes.
- If the green beans reach the desired texture but the stock has not fully reduced, increase the heat to high to expedite the process. Conversely, if the sauce reduces too quickly and the beans remain undercooked, add chicken stock 2 tablespoons at a time as needed.
- Taste the dish and adjust seasoning with additional salt if required. Serve immediately while hot.
Notes
This dish pairs well with a variety of mains and makes an excellent addition to any festive or weeknight table.