Best Green Beans With Shallots Thyme Shiitake Mushrooms Recipe 455 Recipes

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GREEN BEANS WITH MUSHROOM AND SHALLOTS



Green Beans with Mushroom and Shallots image

Provided by Ellie Krieger

Categories     side-dish

Time 31m

Yield 6 servings, serving size 1/2 cup

Number Of Ingredients 6

1 pound fresh green beans, trimmed and cut into 1 inch pieces
1 tablespoon water
2 tablespoons olive oil
1/3 cup sliced shallots (about 2 medium)
3/4 pound assorted fresh mushrooms, (ie: button, baby bella, shiitake, oyster, chanterelle), sliced
Salt and freshly ground black pepper

Steps:

  • Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
  • While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

GREEN BEANS WITH SHALLOTS, THYME, & SHIITAKE MUSHROOMS RECIPE - (4.5/5)



Green Beans with Shallots, Thyme, & Shiitake Mushrooms Recipe - (4.5/5) image

Provided by á-10360

Number Of Ingredients 11

2 pounds green beans, trimmed
2 tablespoons olive oil
2 tablespoons butter
1/4 cup thinly sliced shallots, 2 medium
12 ounces fresh shiitake mushrooms, stemmed and halved
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
2 tablespoons fresh thyme leaves
Coarse sea salt or kosher salt
Freshly ground black pepper
1/2 cup slivered almonds, optional

Steps:

  • Bring a large pot of salted water to boiling. Add green beans. Return to boiling; reduce heat. Cook, covered, for 8 to 10 minutes or until crisp-tender. Drain green beans in a colander. Run cold water over beans until chilled to stop the cooking and keep the beans bright green. In an extra-large skillet heat oil and butter over medium heat. Add shallots; cook just until tender, stirring frequently. Add mushrooms; cook for 6 to 8 minutes or until tender, stirring frequently. Add green beans. Cook for 5 to 8 minutes or until heated through, tossing occasionally. Add lemon peel, lemon juice, and thyme; toss to coat. Season to taste with salt and pepper. If desired, garnish with almonds.

GREEN BEANS WITH SHIITAKE MUSHROOMS



Green Beans With Shiitake Mushrooms image

Make and share this Green Beans With Shiitake Mushrooms recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

6 tablespoons butter, 3/4 stick
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
2 shallots, chopped
2 garlic cloves, minced
2 lbs green beans, slender, trimmed
2/3 cup low sodium chicken broth
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Melt 3 tablespoons butter in large nonstick skillet over medium-high heat.
  • Add shiitake mushrooms and sauté until tender, about 5 minutes.
  • Transfer mushrooms to medium bowl.
  • Melt remaining 3 tablespoons butter in same skillet.
  • Add shallots and garlic and sauté until tender, about 2 minutes.
  • Add green beans and toss to coat with butter.
  • Pour broth over green bean mixture.
  • Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes.
  • Stir in shiitake mushrooms.
  • Season to taste with salt and pepper.
  • Transfer to platter and serve.

Nutrition Facts : Calories 135.4, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 76, Carbohydrate 13.5, Fiber 4.5, Sugar 2.8, Protein 3.2

GREEN BEANS WITH SHIITAKE MUSHROOMS



Green Beans with Shiitake Mushrooms image

Beans are far from boring when you stir in soy sauce, toasted almonds and fancy mushrooms.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Yield 6

Number Of Ingredients 7

1 1/2 pounds fresh green beans
1/4 cup slivered almonds
6 ounces fresh shiitake mushrooms
1 tablespoon olive or vegetable oil
1 tablespoon sesame oil
3 cloves garlic, finely chopped
2 tablespoons soy sauce

Steps:

  • Remove ends of beans. Leave beans whole, or cut into 1-inch pieces. Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place green beans in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 10 minutes.
  • Cook almonds in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant.
  • Remove tough stems of mushrooms; cut mushrooms into 1/4-inch slices. Heat olive and sesame oils in 12-inch skillet over medium heat. Cook mushrooms and garlic in oil 3 minutes, stirring occasionally. Stir in soy sauce and green beans. Cook 2 to 3 minutes or until green beans are crisp-tender. Sprinkle with almonds.

Nutrition Facts : Calories 95, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg

GREEN BEANS WITH SHALLOTS



Green Beans with Shallots image

A package of frozen green beans makes these "dill-icious" green beans a fast and tasty accompaniment to almost any main course. -Linda Rabbit, Charles City, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 package (12 ounces) frozen whole green beans
1-3/4 cups sliced fresh mushrooms
2 shallots, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon dill weed
1/2 teaspoon pepper

Steps:

  • Cook green beans according to package directions., Meanwhile, in a large skillet, saute mushrooms and shallots in oil until tender. Remove from the heat. Add the green beans, salt, dill and pepper; toss to coat.

Nutrition Facts : Calories 83 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GREEN BEANS AND GREENS WITH FRIED SHALLOTS



Green Beans and Greens With Fried Shallots image

These delightfully al dente green beans are a quick-cooking nod to the green bean casserole. There is no cream of mushroom soup, but there are fried shallots. Torn leafy greens, briefly sautéed with a bit of butter and a few melted anchovies (which can be omitted for vegetarians), are added to the beans to wilt at the last minute for a very green-on-green side. Depending on what else you're serving, this could almost count as a salad. Be sure to finish with plenty of acid and flaky salt.

Provided by Alison Roman

Categories     dinner, vegetables, side dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

1/2 cup olive oil
3 large shallots, thinly sliced
Kosher salt and freshly ground black pepper
2 pounds green beans, trimmed
4 tablespoons unsalted butter
4 anchovy fillets
1 large bunch kale or Swiss chard, thick stems removed, leaves torn into bite-size pieces
2 tablespoons apple cider, white wine vinegar or fresh lemon juice, plus more for seasoning
Flaky sea salt

Steps:

  • Heat oil and shallots in a large skillet over medium heat. Cook, swirling the skillet occasionally, until shallots are lightly browned and starting to crisp, 5 to 6 minutes. Using a slotted spoon, transfer shallots to a paper towel; season with salt and pepper.
  • Transfer half of the oil from the pan to a small bowl. Return the skillet to medium-high heat, and add green beans. Season with salt and pepper and cook, without tossing, until lightly charred and blistered on one side, 3 to 4 minutes. Give them a toss, and cook, another 3 to 4 minutes, until just tender and cooked through.
  • Add butter and anchovies, and season with salt and pepper. Add kale, and toss to coat until greens are wilted and tender and butter is melted, 2 to 3 minutes. Remove from heat, and add vinegar, tossing to coat. Season with salt, pepper and more vinegar, if needed.
  • Transfer to a large bowl or platter and drizzle with reserved shallot oil. Scatter with fried shallots and flaky salt, and serve.

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