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.
1 1/2tablespoonsunsalted buttercut into small pieces
1/4teaspoonfreshly ground black pepper
3/4cuplow-sodium chicken stockwith additional as required
8ouncescremini mushroomssliced thickly
1 1/2poundsfresh green beanstrimmed
1teaspoonDiamond Crystal kosher saltplus extra, as needed
1small red onionhalved 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.