Description
This easy green beans and mushroom recipe is a fresh and indulgent side dish, featuring tender-crisp beans, earthy browned mushrooms, crispy breadcrumbs, and charred shallots, perfect for busy weeknights.
Ingredients
Scale
- 600 g fresh green beans, trimmed
- 340 g cremini mushrooms, thinly sliced
- 3 large shallots (150 g), peeled and thinly sliced into rings
- 3 cloves garlic, minced
- 60 g Panko breadcrumbs
- 1 tablespoon fresh thyme leaves, finely chopped
- Zest from 1 medium lemon
- 75 ml olive oil, divided
- 60 ml vegetable broth
- 1 teaspoon fine sea salt, plus more to taste
- 0.5 teaspoon freshly ground black pepper, plus more to taste
- Ice, for an ice bath
Instructions
- Prepare Lemon-Thyme Breadcrumbs: In a medium skillet, heat 15 ml (1 tablespoon) of olive oil over medium heat. Add the Panko breadcrumbs, chopped thyme, lemon zest, a pinch of salt, and a pinch of black pepper. Cook, stirring frequently, until the breadcrumbs are golden brown and crisp, about 4-6 minutes. Transfer to a small bowl and set aside.
- Char Shallots: In the same skillet, add another 15 ml (1 tablespoon) of olive oil and increase heat to medium-high. Add the thinly sliced shallots and cook, stirring occasionally, until deeply caramelized, tender, and some edges are lightly charred, about 8-10 minutes. Remove the shallots from the pan and set aside with the breadcrumbs.
- Blanch Green Beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3-4 minutes, or until tender-crisp and bright green. Immediately drain the beans and plunge them into a large bowl of ice water to stop the cooking and preserve their vibrant color. Once cooled, drain thoroughly and pat dry.
- Sauté Mushrooms: In the skillet, add 30 ml (2 tablespoons) of olive oil over medium-high heat. Add the sliced mushrooms and cook without stirring for the first 3 minutes to allow them to brown. Continue to cook, stirring occasionally, until the mushrooms are deeply golden brown and their liquid has evaporated, about 7-10 minutes. If your pan is overcrowded, cook them in two batches for best results.
- Combine and Season Vegetables: Reduce the heat to medium. Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant. Add the blanched green beans and vegetable broth to the pan. Toss gently to combine and heat through, about 2-3 minutes. Season with 1 teaspoon of fine sea salt and 0.5 teaspoon of freshly ground black pepper, adjusting to taste.
- Plate and Serve: Transfer the hot green beans and mushrooms to a serving platter. Scatter the charred shallots evenly over the top, then generously sprinkle the golden, textured lemon-thyme breadcrumbs over the entire dish.
Notes
For best results, cook mushrooms in batches if your pan is overcrowded to ensure browning rather than steaming. Frozen green beans can be used if thawed and patted dry. For a dairy-free option, ensure only olive oil is used.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 150 g)
- Calories: 150 calories
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: easy side dish, green beans, mushrooms, healthy recipe, weeknight, crispy breadcrumbs, vegetable, lemon, thyme