Green Beans And Sautéed Mushrooms With Cream Sauce

Sharing is caring!

If you’re looking for an easy veggie side that feels just a little fancy, these green beans and sautéed mushrooms with cream sauce totally deliver. It’s a grown-up twist on classic green bean casserole.

this …

Fresh green beans tossed with sautéed baby Bellas in a white wine cream sauce, topped with crispy shallots instead of canned onions. It’s everything you love about the original, just a little more refined.

• Prep Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Servings: 8-10
• Prep Level: Beginner +

Ingredient Notes

• Fresh beans: Look for bright, firm green beans. Trim the ends before cooking.
• Mushrooms: Baby Bellas, also called cremini mushrooms, are used in this green bean recipe. You can substitute shiitake mushrooms for a slight smoky flavor, or use a combination of mushrooms. Use pre-sliced mushrooms for convenience.
• Butter:​ Used for sautéing and flavor. For a lighter version, you can use olive oil
• Garlic:​ Add an aromatic kick to the mushrooms.
• White wine: A dry white wine like Pinot Grigio or Sauvignon Blanc adds acidity and depth to the sauce. If you prefer not to use wine, a splash of broth will work.
• Heavy cream: Brings richness and body to the sauce. For a lighter option, you can substitute half-and-half or whole milk, though the sauce will be thinner.
• Parmesan cheese (optional): Enhances the flavor and thickens the sauce.
• Shallots: Thinly sliced and fried until crispy, they make an irresistible garnish. It’s a method from Chrissy Teigen and my favorite way of making them. For a shortcut, you can use store-bought fried onions, but homemade takes this dish to the next level.

Step-by-Step Instructions

• Thinly slice the shallots. Scatter them evenly in a microwave-safe glass dish. Pour the oil over the shallots.
• Cook on high until shallots are golden brown and crispy. Begin checking on them at about 6 minutes and give them a good stir. Continue to cook in 30-second intervals. They can darken quickly.
• Use a slotted spoon to remove the shallots and transfer them to a plate lined with paper towels. Season them with salt.

• Melt the butter in a large skillet. Next, add the garlic, mushrooms, 1/2 teaspoon salt, and pepper.
• Sauté the mushrooms until they release their moisture and begin to brown around the edges.
• Add the white wine or broth, scraping any browned bits off the bottom. Cook until the wine is reduced.

• Stir in the heavy cream and Parmesan cheese. Reduce heat and simmer until thickened. Set aside and keep warm.

• In a large pot, bring 4 quarts of water and 1/4 cup of salt to a boil. Carefully add the beans to the salted water just until tender. Drain and transfer to a serving bowl or rimmed platter.

• Drizzle most of the sauce over the beans (save some to serve on the side) and sprinkle the crispy shallots on top. Serve warm.

See the recipe card below for complete measurements and cooking times.

Laura Belle’s Tips

1. Shallot oil – You can dispose of the oil or let it cool completely and store it in an airtight container in the fridge for up to a month to use the next time you fry shallots.
2. Don’t overcrowd the mushrooms – Use a skillet large enough to spread the mushrooms out in a single layer, which helps them brown properly instead of steaming.
3. Let the sauce simmer gently – Once you add the cream and cheese, simmer until slightly thickened. Avoid boiling, as it can cause the sauce to separate.
4. Use salt when cooking the beans – Adding salt to the boiling water when cooking green beans enhances their flavor.

Storing

Let the dish cool completely, then transfer to an airtight container. Store in the fridge for up to 3-4 days. Store the shallots separately in a small container at room temperature so they stay crunchy.

Make Ahead

You can cook the green beans a day or two ahead of time and store them in the fridge. Just reheat in the microwave when ready to use.

Also, the shallots can be made ahead of time and still have a nice crunch. Cook as directed and let them cool to room temperature. Then store them in an airtight container at room temperature for up to a week.

Miz Helen's Country Cottage

What to Serve with Green Beans and Sautéed Mushrooms

This delicious side dish pairs well with a variety of mains, whether it’s for a weeknight dinner or a holiday meal.

• Roasted Turkey
• Beef Pinwheels
• Sheet Pan Chicken
• Slow Cooked English Cut Short Ribs
• Pork Tenderlion from South Your Mouth

Continue to Content

Yield: 8 to 10 Servings

Green Beans And Sautéed Mushrooms With Cream Sauce

Print

Fresh green beans tossed with sautéed baby Bellas in a white wine cream sauce, topped with crispy shallots instead of canned onions. It's everything you love about the original, just a little more refined, which takes it to the next level.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 1 cup thinly sliced shallots – about 2 to 4, depending on the size
• 1 cup canola oil
• 3 tablespoons salted butter
• 2 cloves of garlic – minced
• 1 package of sliced mushrooms – 8 ounces
• 1/2 teaspoon kosher salt plus 1/4 cup (for cooking beans)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese -optional
• 1.5 pounds fresh green beans – ends trimmed

Instructions

1. Thinly slice the shallots.
2. Scatter them evenly in an 8×8-inch microwave-safe glass dish. Pour the oil over the shallots.
3. ​Cook on high for 6 to 8 minutes or until shallots are golden brown and crispy, about 6 to 8 minutes
4. Begin checking on them at about 6 minutes and give them a good stir. Continue to cook in 30-second intervals. They can darken quickly.
5. Use a slotted spoon to remove the shallots and transfer them to a plate lined with paper towels. Season them with salt.
6. In a large skillet over medium heat, melt the butter. Next, add the garlic, mushrooms, 1/2 teaspoon salt, and black pepper.
7. Sauté, stirring frequently, until the mushrooms release their moisture and begin to brown around the edges, about 5 to 8 minutes.
8. Add the white wine or broth, scraping any browned bits off the bottom. Cook until the wine is reduced, about 3 to 5 minutes. 
9. Stir in the heavy cream and Parmesan cheese. Reduce flame to medium-low heat and simmer until thickened, 3 to 5 minutes. Set aside and keep warm.
10. In a large pot, bring 4 quarts of water and 1/4 cup of salt to a boil. Carefully add the beans to the salted water and cook for 6 minutes, until just tender and bright green.
11. Drain and transfer to a serving bowl or rimmed platter. Drizzle most of the sauce over the beans (save some to serve on the side) and sprinkle the crispy shallots on top. Serve warm.

Notes

Helpful Equipment

• Large skillet
• Wooden Spoon
• Measuring cup
• Large pot
• Drainer

Tips

Use a skillet large enough to spread the mushrooms out in a single layer, which helps them brown properly instead of steaming.

Let the sauce simmer gently

Use salt when cooking the beans 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 456Total Fat: 44gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 48mgSodium: 1998mgCarbohydrates: 13gFiber: 4gSugar: 6gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest