This green bean side dish is both incredibly simple and immensely flavorful. Tender green beans are sautéed with earthy mushrooms and sweet, caramelized shallots, and then finished with a touch of broth and Madeira wine, and a bit of butter to infuse them with savory flavor.

It’s an easy, elegant dish that works as a weeknight side or a holiday table star. We all know that traditional green bean and mushroom casserole — delicious and substantial — but if you want to cut corners a little bit, then this green bean mushroom recipe is the way to go.

Green Beans and Mushrooms with Shallots: This classic, simple and delicious side dish belong on pretty much any holiday table.

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Ingredients

• Unsalted butter – To flavorfully sauté everything.
• Shallots – Shallots pair so well with mushrooms and green beans to bring in a slight sweetness and variety of texture.
• Salt and pepper – To taste.
• Thyme leaves – For an earthy and herbaceous flavor that will really elevate this dish.
• Oyster mushrooms – I found myself in possession of a heap of petal-ey oyster mushrooms, with a mild, earthy texture and a soft, kind of velvety texture. But other mushrooms work just as well; read the note below for more.
• Madeira – Madeira or Marsala wine is one of the ingredients that makes its way into some holiday dish or another on my table. I love how a slightly sweet fortified wine makes food taste celebratory in the colder months.
• Green beans – You can use garden-variety green beans or slimmer haricot verts (French green beans) with equal success.
• Vegetable or chicken broth – Either broth will work, but make sure to less-sodium so you can control the salt level.

Variations

• In the photos, you might notice that there are twice the number of mushrooms as called for in this recipe (two pounds instead of one). This is another way to go, especially if you are looking for this dish to be one of the main dish offerings for vegetarians or if you have big mushroom fans in your house. Just a different, more mushroom-forward ratio.
• If you do decide to double the mushrooms, sauté the shallots, and then remove half of them. Proceed by sautéing the mushrooms in two batches with half the shallots in each batch, adding half of the thyme and Madeira to each batch as well. This way, they won’t get crowded in the pan and will brown nicely.
• Wild mushrooms are a treat, but cremini or button mushrooms will work fine. You can also mix in button mushrooms with other varieties like oyster, chanterelle, or shiitake to save a little money.
• The least expensive version of this dish will include green beans and button mushrooms. A more elegant and slightly more expensive version will use haricots verts and some type or mix of wild mushrooms.

How to Cook Green Beans with Mushrooms

1. Cook the mushrooms and shallots: In a large, deep skillet, melt 2 tablespoons of the butter over medium heat. Add the shallots, season, and sauté until golden brown and tender. Add the thyme and mushrooms, season again, and sauté until the mushrooms are golden brown and tender, and any liquid that the mushrooms release has evaporated. Add the Madeira and sauté until evaporated. Turn the mixture into a large bowl.

2. Cook the green beans: Carefully wipe out the skillet. Add the remaining 2 tablespoons of butter over medium-high heat. Add the green beans and sauté with salt and pepper; add the broth, cover, and cook for about 3 minutes.

3. Mix everything and serve: Remove the lid, add the mushrooms, and sauté until all the liquid is evaporated. Serve hot.

Storage

Store in an airtight container in the fridge for about 1 week.

What to Serve With Green Beans, Shallots, and Mushrooms

Chicken Marsala

Salmon with Tarragon Vinaigrette

Roasted Lemon-Garlic Boneless Turkey Breast

More Easy Green Bean Recipes

• Honey Mustard Green Beans
• Green Bean Salad with Clementine Oranges and Feta
• Green Beans with Gremolata
• Green Beans with Chervil Vinaigrette