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 a lot on the menu that 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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Originally posted on 12/28/19

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Green Bean Mushroom Medley

  • Author: Cindy Gibbs at My Country Table
  • 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

Scale
  • 8 ounce, about 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
  • 1/2 stick real butter
  • 1 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon white pepper

Instructions

  1. 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.
  2. 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.
  3. 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

Keywords: green beans, green bean recipes, dinner sides, green bean casserole,