Green Beans and Mushrooms Recipe

These are baked green beans and mushrooms Nestled in a creamy thyme sauce is a simple but beautiful side dish. Loaded with garlic and two types of mushrooms, this recipe is sure to be a hit during the holidays.

Why you'll love this vegetarian side dish

If you're in charge of vegetarian side dishes for your Thanksgiving or Christmas party this year, this recipe for tender green beans and mushrooms with homemade pan sauce is just what you need.

• Classic. No festive dinner is complete without a classic side dish of green beans.
• Effortlessly. Place the green beans in the oven, sauté the mushrooms, cook the sauce, and serve.
• Versatile. This recipe allows you to use store-bought Alfredo sauce, frozen green beans, and leftover sautéed vegetables.
• Be prepared to be friendly. Beat the holiday cooking craze by making this creamy thyme sauce ahead of time.

Recipe ingredients

The sauce picks up the herbaceous thyme, tangy lemon, and all the garlicky onion flavor. Scroll to the recipe card at the bottom of the post for exact quantities.

• green beans – Remove any stems or leaves still attached.
• olive oil- If you prefer, you can use avocado oil or coconut oil.
• salt and pepper – Kosher salt and fresh black pepper are best.

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.
• Bella Baby Mushrooms – White and cream mushrooms can also be used.
• mushroom– Dried porcini mushrooms are a great substitute.
• chicken soup– If anything, I prefer the lower sodium version. If you are using regular broth, reduce the salt in the rest of the recipe.
• coconut milk—— Full-fat coconut milk will thicken the sauce, but low-fat will work too. Make sure it's plain and unsweetened.
• lemon juice—— If using lime juice, reduce the amount by half.
• fresh thyme – Dry goods are also fine.

Can I use frozen green beans?

Absolutely! If green beans are not in season in your area, frozen green beans can be easily substituted for fresh green beans. Make sure they are completely thawed and drained to prevent excess moisture from getting into your dish.

How to Make Roasted Green Beans and Mushrooms

Baking reduces the time you spend at the stove, which is always great during the holidays. Scroll to the bottom of the post to see the full recipe card.

• Prepare the oven. Preheat it to 400F. Line a baking sheet with baking paper. Set it aside.
• Season them. Toss the green beans with the olive oil, salt, and pepper until well coated. Spread them out on the prepared baking sheet.
• Bake them. Place them in the oven for 10 minutes. Remove them from the heat and place on a plate.
• Sauté the onions. Place a large skillet over medium-high heat. Add olive oil and onions and cook for 3-4 minutes or until soft and translucent.

• Add mushrooms. Add mushrooms and garlic and sauté for 5-7 minutes or until mushrooms release moisture and brown. Pour in the chicken stock. Add more salt and pepper to taste. Bring mixture to a boil and then simmer.
• Make it playful. Add coconut milk, lemon juice and thyme. Cook 1-2 minutes or until slightly thickened.
• Serve. Carefully pour cremini mixture over green beans. Serve and enjoy!

Tips and variations

Toss these green beans and mushrooms with garlic sauteed spinach, Parmesan cheese, and red pepper flakes to take them to the next level.

• Make it cheesy. Stir 1/2 cup shredded mozzarella or Parmesan cheese into the sauce until completely melted and smooth. Before serving, sprinkle freshly grated Parmesan cheese on the plate.
• Add leftovers. mix remaining Roasted Cauliflower, Sautéed Spinach with Garlicor Roasted Cauliflower with Parmesan Cheese Add it to sauces for a heartier side dish and reduce food waste. You can also mix them into roasted green beans.
• Make it spicy. Stir 1/4-1/2 teaspoon red pepper flakes or cayenne pepper with the green beans for extra heat. You can also chop 1/4 of a jalapeño or serrano pepper and mix it in.
• thickened. Stir 1 tablespoon cornstarch with 1/4 cup coconut milk or water until smooth. Pour the cornstarch slurry into the sauce and simmer until thickened. The slurry will thicken the sauce even more.
• Be prepared in advance. Make the sauce 1-3 days in advance. Reheat and pour it over freshly roasted green beans before dinner to save time.
• Change the sauce. Skip the chicken broth and coconut milk in the recipe. Use them in place of your favorite store bought alfredo sauce or mine Alfredo Cauliflower Sauce.

Food recommendations

These delicious green beans and mushrooms are an easy vegetarian side dish for your holiday dinner. I love them with my love thanksgiving turkey, Maple Smoked Turkeyor Garlic Herb Turkey Breast. Steak entrees, try mine Grilled Filet Mignon or Vanilla Crusted Beef Tenderloin. Other vegetarian side dishes for dinner include mine Honey Mustard Glazed Carrots, Cauliflower pureeand Arugula Salad.

How to store leftovers

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

• refrigerator: Store them in an airtight container for up to 4 days. If it tastes sour, discard immediately.
• To reheat them: Microwave in 20 second intervals or until hot. You can also use a saucepan and cook over medium-high heat for 7-8 minutes, stirring occasionally.

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