Green Beans and Mushrooms Recipe

These are fried Green beans and mushrooms A simple-but-fantastic side dish in a creamy thyme sauce. Loaded with garlic and two types of mushrooms, this recipe is bound to be a holiday hit.

Why you'll love this veggie side dish

If you're in charge of the veggie side for this year's Thanksgiving or Christmas gathering, this recipe for Tender Green Beans and Mushrooms with Homemade Pan Sauce is just what you need.

• Classic. No holiday dinner is complete without a side of classic green beans.
• effortlessly Pop the green beans in the oven, sauté the mushrooms, simmer the sauce and serve.
• versatile This recipe allows you to use store-bought alfredo sauce, frozen green beans, and leftover roasted vegetables.
• Preparation-friendly. Beat the holiday cooking frenzy by making a creamy thyme-infused sauce ahead of time.

Recipe ingredients

The sauce absorbs all the hints of herbaceous thyme, tangy lemon, and garlic-onion goodness. Scroll down to the recipe card at the bottom of the post for exact amounts.

• Green Beans- Remove any stems or leaves still attached.
• olive oil- Use avocado or coconut oil if you prefer.
• salt and pepper- Kosher salt and freshly-cracked black pepper are best.

For the mushroom sauce

• olive oil- You can also use vegetable, corn or canola oil.
• onion- White or yellow onions are best.
• garlic – Feel free to use fresh garlic or garlic paste.
• Baby bella mushroom- White button and cremini mushrooms can also be used.
• Shiitake mushroom- Dried porcini mushrooms are a good swap.
• Chicken Broth- I prefer the low-sodium version if available. Reduce the salt in the rest of the recipe if you are using regular broth.
• Coconut milk- Full-fat coconut milk gives you a thicker sauce, but low-fat also works. Make sure it's plain and unsweetened.
• lemon juice- If you are using lime juice, reduce the amount by half.
• fresh thyme – Also works dry.

Can I use frozen green beans?

Absolutely! Frozen green beans are a convenient swap for fresh ones if they are not in season in your area. Make sure they are completely thawed and well drained so that excess moisture does not seep into your dish.

How to Make Roasted Green Beans and Mushrooms

Roasting cuts down on the time you spend at the stove, which is always great during the holidays. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Preheat it to 400F. Line a baking sheet with parchment paper. Set it aside.
• Season them. Toss green beans with olive oil, salt and pepper until fully coated. Spread them on the prepared baking sheet.
• Roast them. Place them in the oven for 10 minutes. Remove them from the heat and set them on a serving platter.
• Fry the onion. Place a large skillet over medium-high heat. Add olive oil and onion, cook 3-4 minutes or until soft and translucent.

• Add the mushrooms. Stir in the mushrooms and garlic, saute for 5-7 minutes or until the mushrooms have released their moisture and are browned. Pour in the chicken broth. Season with more salt and pepper. Bring the mixture to a boil and then reduce to a simmer.
• Smooth it out. Stir in coconut milk, lemon juice and thyme. Simmer for 1-2 minutes or until slightly reduced and thickened.
• serve Carefully pour the creamy mushroom mixture over the green beans. Serve and enjoy!

Tips and variations

Toss in garlic sauteed spinach, parmesan, and red pepper flakes to take these green beans and mushrooms to the next level.

• Make it cheesy. Stir 1/2 cup shredded mozzarella or Parmesan into the sauce until completely melted and smooth. Sprinkle the dish with freshly-grated Parmesan cheese just before serving.
• Add the remainder. Mix the remainder Roasted Broccoli, Roasted Garlic Spinachor Parmesan Roasted Cauliflower in sauces for a hearty side dish that also reduces food waste. You can also mix them into green beans once roasted.
• Make it spicy. Toss with 1/4-1/2 teaspoon red pepper flakes or red pepper green beans for a kick of heat. You can also finely chop 1/4 jalapeno or serrano pepper and mix it in.
• Thicken it. Stir 1 tablespoon cornstarch with 1/4 cup coconut milk or water until smooth. Pour cornstarch slurry into sauce and simmer until thickened. The slurry will give more consistency to the sauce.
• Prepare ahead. Make the sauce 1-3 days ahead. Reheat and pour over freshly roasted green beans just before dinner to save time.
• Change the sauce. Omit the chicken broth and coconut milk in the recipe. Your favorite store bought alfredo sauce or substitute them for mine Cauliflower Alfredo Sauce.

Serving suggestions

These smooth green beans and mushrooms are an easy veggie side for your holiday dinner. I love them with me Thank you Türkiye, Maple Smoked Türkiyeor Garlic Herb Turkey Breast. For steak prime, try mine Grilled filet mignon or Herb Crusted Beef Tenderloin. I include other veggie sides for dinner Honey Mustard Glazed Carrots, Mashed cauliflowerAnd Arugula salad.

How to store leftovers

Make sure they are completely cooled before refrigerating to prevent spoilage.

• Fridge: Store them in an airtight container for up to 4 days. Discard immediately if sour taste.
• To reheat them: Microwave in 20-second intervals or until heated through. You can also use a pan on medium-high heat for 7-8 minutes, stirring occasionally.

An even easier veggie side

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