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
Steamed green beans covered in a creamy mushroom sauce made with both fresh cremini mushrooms and dried porcini mushrooms for maximum mushroom flavour.
- 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
- Soak the dried porcini mushrooms in the water for 20 minutes.
- Meanwhile, melt the butter in a pan over medium heat.
- Add the onions and saute until tender, about 4-6 minutes.
- Add the garlic and thyme and saute until fragrant, about a minutes.
- Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
- 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.
- Add the cream and parmigiano reggiano, season with salt and pepper and simmer until it thickens, about 2-4 minutes.
- Meanwhile steam the green beans.
- Remove the mushrooms from the heat and mix in the parsley.
- Serve the green beans covered in the mushroom sauce.
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The mushroom sauce looks fantastic! Very adaptable for a variety of dishes—-including steak! Thanks for your creativity! CP
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!
MegSmith @ Cooking.In.College says
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.
MegSmith @ Cooking.In.College says
Wow I'm sorry I meant to type *creamy* NOT curry. Either way this sounds wonderful and I want to make it soon 🙂
Looks great two of my favorite things…green bean and mushrooms..yummy
Eden Angel says
yummm this looks so good
In bucatarie cu Aziz says
Just perfect!!!!!!!!!!have a nice day!!
Rosa's Yummy Yums says
That looks delicious! A yummy combination.
Yummy!! the mushroom sauce looks great on the beans… so scrumptious, got me craving for the dish 🙂 love the photo.
This is a great idea! Green beans are a great side. Love the mushrooms in this!
Sounds very tasty. Plenty of garlic too!
The Mistress of Spices says
Sounds delicious! Hope that you had a wonderful Thanksgiving.
looks very edible
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.
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.
Kulinarna Mania says
I love green beans – and your looks really grate!
Mushrooms Canada says
I love how you used both dried and fresh mushrooms for the sauce… bring on the umami!
Cassie @ Bake Your Day says
This is a beautiful vegetable dish. The flavors sound very appetizing and the colors are so vibrant!
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
Rachael Iris says
This looks amazing!!! I can't wait to use this for the holidays, my family will be begging for the recipe!
Lynne @ CookandBeMerry says
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!
Mmm, love the deep color of the mushrooms seeped in the sauce. Looks simple, healthy, and delicious!
CopyKat Recipes says
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.
This looks like sucha great idea.. what a gorgeous picture.
I did this a few days ago. Fresh beans are always fabulous. And this mushroom sauce was amazing!
Did you use heavy whipping cream?
Anonymous: Yes, that is heavy cream or whipping cream.
I made this dish for Thanksgiving, but I roasted the green beans instead of steaming them…they were the bomb!
I made this dish for Thanksgiving, but I roasted the green beans instead of steaming them. They were the bomb!
Rebekah209: Roasted greens beans would also be amazing!
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!!
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!
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!!!
I have no idea what porcini (dried or otherwise) and cremini mushrooms are. I used champignons de Paris. The sauce was very good.
Looks great – could I prepare the mushroom sauce a day ahead and reheat
Julie: That works really well! Enjoy!
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!!
Any recommendations on how to reheat the sauce? Microwave (for how long?) or in a small saucepan?