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Green Beans and Shiitake Mushrooms Plus 5 Simple Thanksgiving Sides

Green Beans and Shiitake Mushrooms

These green beans with shiitake mushrooms are crisp-tender green beans tossed with butter, shallots, garlic, and umami-rich shiitakes for a savory, buttery side. They cook on the stovetop in about 17 minutes, making them an easy Thanksgiving or weeknight vegetable.
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Cook Time:17 minutes
Total Time:17 minutes
Course: Side Dishes
Keyword: fall, green beans, mushrooms, shiitake, Thanksgiving

Equipment

  • sauté pan
  • bowl

Ingredients

  • Bon Appetit Magazine November 2001
  • 6 tablespoons butter ¾ stick
  • 2 shallots sliced thinly
  • 2 pounds fresh green beans trimmed
  • 8 ounces shiitake mushrooms sliced
  • 2 cloves garlic minced
  • ? cup low-fat chicken broth

Instructions

  1. Melt 3 tablespoons butter in a sauté pan over medium-high heat. Add the sliced shiitake mushrooms and cook, stirring occasionally, until softened, about 5 minutes.
  2. Transfer the cooked mushrooms to a bowl.
  3. In the same pan, melt the remaining 3 tablespoons butter and sauté the sliced shallots and minced garlic for 2 minutes.
  4. Add the trimmed fresh green beans and the low-fat chicken broth to the pan. Simmer until the liquid has evaporated and the beans are crisp-tender, about 10 minutes.
  5. Add the mushrooms back into the pan and warm through.
  6. Season with salt and pepper to taste.

Notes

For a vegetarian version, substitute vegetable broth for the chicken broth. Mushrooms can be cooked ahead and set aside; add them back at the end to warm through so the beans stay crisp-tender.