Green Beans and Mushrooms with Shallots
on Oct 30, 2018, Updated Oct 29, 2024
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Sautéed green beans and mushrooms belong on pretty much any holiday table.
The combination of green beans and mushrooms is a classic and one of those dishes that makes every holiday table a little more festive. 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.
A green bean mushroom side dish is also hearty enough to be a main dish for vegetarians. Make sure to use vegetable broth and not chicken if you are presenting this as a vegetarian option. But, if you are looking for something more, try making this with Air Fryer Salmon, Lentil Salad, or Creamy Pumpkin Mac and Cheese.
Table of Contents
Green Beans and Mushrooms with Shallots: This classic, simple and delicious side dish belong on pretty much any holiday table.
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.
- Besides wild mushrooms, button 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 and Mushrooms with Shallots
- 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 released has evaporated. Add the Madeira and sauté until evaporated. Turn the mixture into a large bowl.
- 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.
- 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
More Green Bean Recipes
- Honey Mustard Green Beans
- Green Bean Salad with Clementine Oranges and Feta
- Green Beans Two Ways
- Sautéed Haricot Verts with Red Onions and Shallots
- Green Beans with Chervil Vinaigrette
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Green Beans and Mushrooms with Shallots
Sautéed green beans and mushrooms belong on pretty much any holiday table.
Ingredients
- 4 tablespoons unsalted butter divided
- ½ cup thinly sliced shallots
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon minced fresh thyme leaves
- 1 pound oyster mushrooms or other mushrooms, trimmed and thickly sliced (or 2 pounds; see recipe intro and Note)
- ¼ cup Madeira
- 1 pound green beans or haricot verts trimmed and halved crosswise
- ¼ cup less-sodium vegetable or chicken broth
Instructions
- In a large deep skillet, melt 2 tablespoons of the butter over medium heat. Add the shallots, season with salt and pepper and sauté for about 5 minutes, until golden brown and tender. Add the thyme and mushrooms and season again with salt and pepper. Sauté until the mushrooms are golden brown and tender, and any liquid that the mushrooms released has evaporated, about 8 minutes. Pour in the Madeira and sauté for another 2 minutes, until the Madeira has evaporated. Turn the mixture into a large bowl.
- Carefully wipe out the skillet. Add the remaining 2 tablespoons butter and melt over medium-high heat. Add the green beans, season with salt and pepper, and sauté for 1 minute, then add the broth, cover the pan, and allow the beans to cook for another 3 minutes for regular green beans, 2 minutes for thinner haricot verts. Remove the lid, return the mushrooms to the pan, and sauté until the liquid has all evaporated and the beans are just crisp tender and the mushrooms have heated up again, another minute or two. Serve hot.
Notes
In the photos there are twice the amount of mushrooms called for in this recipe (two pounds instead of one – see the headnote for info about sautéing two pounds of mushrooms in two batches).
Nutrition
Calories: 93.7kcal, Carbohydrates: 7.86g, Protein: 3.01g, Fat: 6.04g, Saturated Fat: 3.66g, Cholesterol: 15.05mg, Sodium: 44.23mg, Potassium: 363.1mg, Fiber: 2.87g, Sugar: 2.67g, Vitamin A: 620.89IU, Vitamin C: 7.32mg, Calcium: 24.36mg, Iron: 1.38mg
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This recipe of Green Beans, Mushrooms and Shallots is so good! We had it as a side with Roast Pork and had lots of compliments. It will definitely be on our company rotation menu and even special meals for home.