Best 3 Creamy Green Beans And Mushrooms Recipes
"Creamy green beans and mushrooms" is a delectable side dish packed with flavor and nutrition. This classic combination of tender green beans, earthy mushrooms, and a creamy sauce is a staple in many households and restaurants. The velvety texture and richness of the sauce elevate the simple ingredients, making it a perfect accompaniment to a variety of main courses. Whether you're craving a comforting meal on a chilly evening or looking for a healthy and vibrant side dish, this recipe is sure to delight your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
EASY CREAMY CANNED GREEN BEANS AND MUSHROOMS
A quick and easy recipe that picky eaters will always like. Great way to get kids to eat their veggies.
Provided by Yoly
Time 20m
Yield 3
Number Of Ingredients 5
Steps:
- Drain most of the water from the green beans. Place beans in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add mushrooms and simmer an additional 5 minutes.
- Add butter and cream cheese. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 8.1 g, Cholesterol 23.2 mg, Fat 8.5 g, Fiber 4 g, Protein 2.9 g, SaturatedFat 5.3 g, Sodium 577.9 mg, Sugar 1.8 g
CREAMY GREEN BEANS AND MUSHROOMS
The two most important aspects of the classic to capture are the crispy onion topping and the creamy sauce. By roasting shallots with a bit of oil and tossing with crispy breadcrumbs you save the fat of the fried canned alternative. Low-fat milk, flavored with aromatics, and chicken broth thickened with a bit of flour make a creamy but light sauce that satisfies.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Lightly mist a 2-quart baking dish with cooking spray. Toss the shallots with the oil and salt and pepper on a baking sheet, spread in a single layer, and bake until golden and crispy, stirring 3 to 4 times, about 20 minutes. Remove from the oven and immediately sprinkle the breadcrumbs over the shallots and toss well. Set aside to cool.
- Meanwhile, in a small pot combine the milk, thyme, bay leaves and peppercorns and bring to a simmer. Turn the heat off and let steep for 20 minutes. Bring a large pot of salted water to a boil. Add the beans and cook until bright green and crisp tender, about 6 to 8 minutes. Drain well and run briefly under cold water. Drain again and set aside.
- Strain the milk into a large skillet, add the mushrooms and season with salt and pepper. Bring to a simmer over medium heat and cook until the mushrooms have softened, 10 to 15 minutes. Stir the broth and flour together and pour into the skillet; cook, stirring, until the sauce thickens, 6 to 8 minutes. Remove from the heat and add the beans and nutmeg. Toss until the beans are well coated in the sauce and transfer to the baking dish. Scatter with the shallots and bake until the sauce is bubbly and the shallots are crisp, about 20 minutes. Let stand 10 minutes before serving.
GREEN BEANS WITH CREAMY MUSHROOMS AND SHALLOTS
This twist on a standard green bean casserole is elevated to creamy, delicious heights, thanks to thick low-fat Greek yogurt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Blanch beans until tender, about 6 minutes. Drain.
- Meanwhile, heat 1 1/2 teaspoons oil ina large nonstick skillet over medium heat.Cook shallots, stirring occasionally, untiltender and just starting to brown, 3 to4 minutes. Transfer shallots to a small bowl,and wipe skillet clean with a paper towel.
- Whisk together stock and cornstarch. Heat remaining tablespoon oil in skillet over high heat. Cook mushrooms, stirring occasionally, until golden brown, about 6 minutes. Reduce heat to low; add shallots. Whisk in stock mixture. Cook until thick, about 3 minutes more. Remove from heat. Stir in yogurt and 1/2 teaspoon salt; season with pepper. Toss in beans. Serve warm.
Nutrition Facts : Calories 95 g, Cholesterol 1 g, Fat 3 g, Fiber 3 g, Protein 5 g, Sodium 14 g
Tips:
- Prep your ingredients: Before you start cooking, wash and trim the green beans, slice the mushrooms, and mince the garlic. This will help the cooking process go smoothly and quickly.
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, vibrant green beans, meaty mushrooms, and aromatic garlic.
- Don't overcook the green beans: Green beans should be cooked until they are tender-crisp, but not mushy. Overcooked green beans will lose their flavor and texture.
- Use a non-stick skillet: A non-stick skillet will help prevent the green beans and mushrooms from sticking to the pan. If you don't have a non-stick skillet, you can use a regular skillet with a little bit of oil or butter.
- Season to taste: Season the green beans and mushrooms with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs.
Conclusion:
This creamy green beans and mushrooms recipe is a delicious and easy-to-make side dish that is perfect for any occasion. The green beans are tender-crisp, the mushrooms are meaty and flavorful, and the creamy sauce is rich and decadent. This dish is sure to please everyone at your table. Tips for making the best creamy green beans and mushrooms:- Use fresh, high-quality ingredients.
- Don't overcook the green beans.
- Use a non-stick skillet.
- Season to taste.
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