Green Bean Mushroom Medley
Published: December 18, 2019 · Modified: November 18, 2021 by Cindy Gibbs
Sautéed onions, mushrooms, and carrots lend tremendous flavor to this Green Bean Mushroom Medley and it’s the perfect green bean side for any holiday meal. Forget about that dreaded Green Bean Casserole!
There’s no Green Bean casserole on my Thanksgiving dinner table. However, there is this full-flavored Green Bean Mushroom Medley. It takes a little time to cut up the vegetables but it is so worth it. Check it out!
My sister Nancy is a vegetarian, and when she comes to my house for holiday family gatherings, there’s many things on the menu she can’t eat. Several years ago, she started bringing this delicious side dish to our family gatherings and it’s one of my favorites. I can never get over how much flavor the mushrooms add to this recipe, and I use to think I didn’t even like mushrooms. Who needs meat to flavor green beans….this recipe is full of flavor. When my sister brings it to my house, she triples the recipe….enough said!
My apologies for not having many pictures of this recipe. I’ve never made this recipe myself. My sister always makes it, and I’m so glad because I take care of the rest of our Thanksgiving meal.
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Green Bean Mushroom Medley
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 5 Servings 1x
- Category: Sides
- Method: Cook
- Cuisine: American
Description
Sautéed onions and mushrooms lend tremendous flavor to this green bean and carrot medley, and it’s the perfect green bean side for any holiday meal. Forget about that dreaded Green Bean Casserole!
Ingredients
- 1 1/2 cups, fresh green beans, cut into 1 inch pieces
- 2 medium carrots, cut lengthwise into halves, then into 1 inch strips
- 1 medium onion, cut into 1/4 inch slices
- 8 ounces fresh mushrooms cut into 1/4 inch slices
- 1/4 cup unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/8 teaspoon white pepper
Instructions
- In a 2 quart pan, heat about an inch of water to boiling. Add the beans and carrots. Heat to boiling and reduce heat to low. Cover and simmer about 12 minutes until almost tender, stirring occasionally.
- Melt the butter in a large skillet; saute the onions and mushrooms in the butter over medium heat, until they are almost tender, about 4-5 minutes. Reduce the heat to low. Cover and simmer for about 3 minutes.
- Add the beans, carrots, salt, garlic salt and pepper and stir to combine. Cover and cook over medium heat for about 5 minutes and serve.
Notes
- Nancy uses White Button mushrooms, but you can use any kind.
- This recipe serves about 5-6. You might consider tripling this recipe when making on a holiday.
Nutrition
- Serving Size: 5
I have made this recipe many times which I originally got from a Betty Crocker cookbook I received in the 70’s. I love and still often use this cookbook although some ingredients and combinations have changed. At that time, they didn’t accompany recipes with nutritional information–I wish they had.
It has always been a hit. I usually use 2-3 cups beans and don’t bother cutting them. I usually just make it for company because it calls for a lot of time-consuming slicing, but it is a good way to utilize garden produce. If you substitute olive oil for butter, it also works great for vegans.