Green Beans with Mushrooms
This Green Beans with Mushrooms recipe is an easy stove-top side dish with all the elements of a green bean casserole, but it doesn’t take up valuable oven space.
- 1½ pounds fresh green beans, trimmed
- 1 teaspoon Diamond Crystal kosher salt, plus more as needed
- ¼ teaspoon fresh black pepper
- 8 ounces cremini mushrooms, cut into thick slices
- 1 small red onion, halved and thinly sliced (I also tested with a shallot and both are good)
- 1½ tablespoons unsalted butter, cut into a few pieces
- ¾ cup low-sodium chicken stock, plus more as needed
- Spread the green beans into an even layer in a large skillet, add the salt and pepper, then toss to coat. Scatter the mushrooms, onion, and butter on top, then pour in the chicken stock.
- Put the skillet over medium-high heat and cook, stirring the vegetables occasionally at the beginning and more frequently towards the end (to prevent the beans from boiling in the sauce), until the beans are cooked but still pleasantly crisp and the mushrooms are coated in a thick sauce, about 20 minutes.
- If the beans are cooked to your liking but the stock hasn’t reduced enough, raise the heat to high to help speed up the process. And if the sauce has nearly cooked off but the beans aren’t done yet, add more stock 2 tablespoons at a time as needed.
- Taste and add more salt if you like and serve right away.
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