Green Beans and Mushrooms

5 from 1 vote

Green Beans and Mushrooms

This Green Beans and Mushrooms with Shallots recipe is a quick, flavorful side that pairs tender green beans with earthy mushrooms and caramelized shallots. A splash of broth and a bit of butter bring everything together for a simple yet elegant dish that’s perfect for weeknight dinners or festive meals.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: People

Author: Katie Workman

Cost: $10

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 wine
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 release 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