Green Beans with Mushrooms
"This Green Beans with Mushrooms dish offers a simple and quick stovetop option that captures the essence of a classic green bean casserole, all while leaving your oven free for other culinary creations."
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Ingredients
- 1 1/2 pounds fresh green beans
- 1 teaspoon Diamond Crystal kosher salt
- 8 ounces cremini mushrooms
- 1/4 teaspoon fresh black pepper
- 1 small red onion
- 1 1/2 tablespoons unsalted butter
- 3/4 cup low-sodium chicken stock
Instructions
- 1
Arrange the green beans in a single layer in a sizable skillet, seasoning them with salt and pepper before tossing to ensure an even coating. Distribute the mushrooms, diced onion, and butter on top, then pour in the chicken stock.
- 2
Heat the skillet over medium-high heat and cook the mixture, stirring the vegetables occasionally at first, and more frequently as cooking progresses (to avoid boiling the beans in the sauce), until the beans are tender yet still have a nice crunch and the mushrooms are enveloped in a rich sauce, approximately 20 minutes.
- 3
If the beans reach your desired tenderness but the stock hasn’t thickened sufficiently, increase the heat to high to expedite the reduction. Conversely, if the sauce is nearly evaporated but the beans require more cooking time, gradually add additional stock, 2 tablespoons at a time, as needed.
- 4
Sample the dish and adjust the seasoning with more salt if desired, then serve immediately.
Nutrition Information
Notes & Tips
- Dairy-Free: Swap butter with a dairy-free alternative.
- Tips
- If the beans are ready, but the stock hasn’t reduced enough, increase the heat to high to speed up the process.
- If the beans aren’t ready and the liquid has cooked down too much, add more stock, two tablespoons at a time.