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Green Beans in a Creamy Mushroom Sauce

[heart_this] · Oct 12, 2011 · 38 Comments

Green Beans in a Creamy Mushroom Sauce

Steamed green beans covered in a creamy mushroom sauce made with both fresh cremini mushrooms and dried porcini mushrooms for maximum mushroom flavour.

I always like to include at least one green vegetable in my holiday dinners and very often it ends up being a dish with green beans. Green beans and mushrooms are a combo that I particularly enjoy and I am constantly coming up with new dishes that use them together. More often than not I tend to just saute them together along with some onions, garlic and herbs but for a holiday dinner I was thinking that I would do something a little more special. The basic idea behind this recipe was to start out with nice and innocently healthy steamed green beans and to smother them in a decadently creamy mushroom sauce. The mushroom sauce contains both dried porcini mushrooms, which are just packed with flavour, and fresh cremini mushrooms and if you wanted to be a little more extravagant you could use a combination of wild mushrooms.
One thing is for sure and that is that there were no green beans or any of the mushroom sauce left over after the big Thanksgiving dinner! I will definitely be keeping this recipe handy and I can see using it on a number different things!

Green Beans in a Creamy Mushroom Sauce

Green Beans in a Creamy Mushroom Sauce

Green Beans in a Creamy Mushroom Sauce

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4

Steamed green beans covered in a creamy mushroom sauce made with both fresh cremini mushrooms and dried porcini mushrooms for maximum mushroom flavour.

ingredients
  • 1 ounce dried porcini mushrooms
  • 1/2 cup boiling water
  • 2 tablespoons butter
  • 1 small onion, diced
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/2 cup heavy cream
  • 1/2 cup parmigiano reggiano, grated
  • salt and pepper to taste
  • 1 handful parsley, chopped
  • 1 pound green beans
directions
  1. Soak the dried porcini mushrooms in the water for 20 minutes.
  2. Meanwhile, melt the butter in a pan over medium heat.
  3. Add the onions and saute until tender, about 4-6 minutes.
  4. Add the garlic and thyme and saute until fragrant, about a minutes.
  5. Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
  6. Add the porcini mushrooms and the water they were soaking in to the pan and simmer at medium-high until reduced by half, about 10 minutes.
  7. Add the cream and parmigiano reggiano, season with salt and pepper and simmer until it thickens, about 2-4 minutes.
  8. Meanwhile steam the green beans.
  9. Remove the mushrooms from the heat and mix in the parsley.
  10. Serve the green beans covered in the mushroom sauce.
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Food, Gluten-free, Mushroom, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Anonymous says

    October 12, 2011 at 11:51 pm

    The mushroom sauce looks fantastic! Very adaptable for a variety of dishes—-including steak! Thanks for your creativity! CP

    Reply
  2. Jeannie says

    October 13, 2011 at 12:53 am

    Hi Kelvin, I just stumbled into your blog and found it to be filled with an amazing assortment of do-able recipes that I would love to try….not to mention fantastic photos to drool over! Love the fresh look of the green beans, I could imagine the crunch on every bite!

    Reply
  3. MegSmith @ Cooking.In.College says

    October 13, 2011 at 1:38 am

    I think this sounds like an incredibly creative way to have green beans. Curry mushroom sauce will definitely be making an appearance in my kitchen soon.

    Reply
  4. MegSmith @ Cooking.In.College says

    October 13, 2011 at 1:41 am

    Wow I'm sorry I meant to type *creamy* NOT curry. Either way this sounds wonderful and I want to make it soon 🙂

    Reply
  5. janice15 says

    October 13, 2011 at 1:49 am

    Looks great two of my favorite things…green bean and mushrooms..yummy

    Reply
  6. Eden Angel says

    October 13, 2011 at 2:54 am

    yummm this looks so good

    Reply
  7. In bucatarie cu Aziz says

    October 13, 2011 at 5:25 am

    Just perfect!!!!!!!!!!have a nice day!!

    Reply
  8. Rosa's Yummy Yums says

    October 13, 2011 at 5:31 am

    That looks delicious! A yummy combination.

    Cheers,

    Rosa

    Reply
  9. Ali says

    October 13, 2011 at 7:36 am

    Yummy!! the mushroom sauce looks great on the beans… so scrumptious, got me craving for the dish 🙂 love the photo.

    Reply
  10. Anonymous says

    October 13, 2011 at 10:56 am

    This is a great idea! Green beans are a great side. Love the mushrooms in this!

    Reply
  11. Curt says

    October 13, 2011 at 11:30 am

    Sounds very tasty. Plenty of garlic too!

    Reply
  12. The Mistress of Spices says

    October 13, 2011 at 11:52 am

    Sounds delicious! Hope that you had a wonderful Thanksgiving.

    Reply
  13. Matilda says

    October 13, 2011 at 12:04 pm

    looks very edible

    Reply
  14. Carrie says

    October 13, 2011 at 1:47 pm

    This looks like a great alternative to a green bean casserole type dish for Thanksgiving. Love how bright green those beans are! They look fab.

    Reply
  15. Kathryn says

    October 13, 2011 at 4:20 pm

    MegSmith may have made a good Freudian slip here–curry could be a *great* variant version of this! But the recipe itself makes a lovely change from the common canned-soup-covered green beans that dominate many a Thanksgiving table.

    Reply
  16. Kulinarna Mania says

    October 13, 2011 at 4:39 pm

    I love green beans – and your looks really grate!
    Cheers 🙂

    Reply
  17. Mushrooms Canada says

    October 13, 2011 at 8:57 pm

    I love how you used both dried and fresh mushrooms for the sauce… bring on the umami!
    – Brittany

    Reply
  18. Cassie @ Bake Your Day says

    October 14, 2011 at 12:24 am

    This is a beautiful vegetable dish. The flavors sound very appetizing and the colors are so vibrant!

    Reply
  19. Meruchida says

    October 14, 2011 at 1:30 am

    Hi, Kevin

    this will be our dinner menu for today alongside pork loin with salsa verde.
    I prepped the last batch of green beans from the garden and sliced shitake which we dried under the California sun for 3 days.
    Thanks for sharing the recipe.

    your fans from Design My Meals

    Reply
  20. Rachael Iris says

    October 14, 2011 at 11:28 pm

    This looks amazing!!! I can't wait to use this for the holidays, my family will be begging for the recipe!

    Reply
  21. Lynne @ CookandBeMerry says

    October 15, 2011 at 9:19 pm

    Thinking about the cream and parmesan together made my mouth start watering. The shiny reflections on the sauce set off a must-have signal in my brain. Bravo!

    Reply
  22. Pauline says

    October 16, 2011 at 6:57 am

    Mmm, love the deep color of the mushrooms seeped in the sauce. Looks simple, healthy, and delicious!

    Reply
  23. CopyKat Recipes says

    October 18, 2011 at 10:56 am

    Wow, I am going to have to try these soon. These look fabulous. I can see these appearing very soon at a table near me.

    Reply
  24. Honey says

    October 31, 2011 at 4:07 am

    This looks like sucha great idea.. what a gorgeous picture.

    Reply
  25. Jo says

    November 2, 2011 at 3:34 am

    I did this a few days ago. Fresh beans are always fabulous. And this mushroom sauce was amazing!

    Reply
  26. Anonymous says

    November 29, 2011 at 2:00 am

    Did you use heavy whipping cream?

    Reply
  27. Kevin says

    November 30, 2011 at 9:25 am

    Anonymous: Yes, that is heavy cream or whipping cream.

    Reply
  28. Rebekah209 says

    December 1, 2011 at 3:53 pm

    I made this dish for Thanksgiving, but I roasted the green beans instead of steaming them…they were the bomb!

    Reply
  29. Rebekah209 says

    December 1, 2011 at 3:54 pm

    I made this dish for Thanksgiving, but I roasted the green beans instead of steaming them. They were the bomb!

    Reply
  30. Kevin says

    December 2, 2011 at 11:16 am

    Rebekah209: Roasted greens beans would also be amazing!

    Reply
  31. Christina says

    June 10, 2012 at 11:37 pm

    Great recipe!! Made this last night. Husband asked… "did I come up with this myself or from and recipe book or online?" Dang!! I wanted to say it was my own creation! It's a keeper. Love that it has thyme in it. I didn't have heavy cream handy so I subbed with sourcream. Still delish!!

    Reply
  32. nfmgirl says

    November 23, 2012 at 10:51 pm

    I made a variation of this for my vegetarian Thanksgiving. I blanched and roasted the green beans, and I just used simple button mushrooms, but it was still absolutely delicious! I plan on using leftover mushroom sauce to dress up a grilled Portobello. Thanks for the recipe!

    Reply
  33. Anonymous says

    March 7, 2013 at 5:19 pm

    Your recipes look and taste great! I love to cook and have made and shared a few of your recipes. They all have been Fab!!! I will be making this one tonight! I'm glad I found your website…Thank you!!!

    Michelle

    Reply
  34. Gillyflower says

    October 1, 2014 at 8:42 am

    I have no idea what porcini (dried or otherwise) and cremini mushrooms are. I used champignons de Paris. The sauce was very good.

    Reply
  35. Julie says

    December 22, 2015 at 12:27 am

    Looks great – could I prepare the mushroom sauce a day ahead and reheat

    Reply
  36. kevin says

    December 22, 2015 at 2:15 am

    Julie: That works really well! Enjoy!

    Reply
  37. Leslie says

    September 23, 2020 at 4:41 am

    These were DELICIOUS! I like the idea that I can prepare the sauce ahead of time & reheat…this will be on my Thanksgiving Menu this year! Thank you so much for this recipe!!

    Reply
  38. Leslie says

    November 1, 2020 at 7:24 am

    Any recommendations on how to reheat the sauce? Microwave (for how long?) or in a small saucepan?

    Reply

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