Fresh green beans and mushrooms are sautéed with garlic, sauced up with real cream and aged parmesan, and topped with crispy crumbles of bacon in this easy side dish recipe. Trust me, you’re gonna love these Green Beans and Mushrooms in Cream Sauce!
AN EASY FRESH GREEN BEAN RECIPE
So, you might be wondering if this is a green bean casserole recipe, but, well, it isn’t! However, it might just end up becoming a tradition all on its own!
These creamy green beans and mushrooms are actually sautéed in the same skillet as the thick-cut bacon, giving them an amazing flavor, and the sauce is made purely of heavy cream and real parmesan cheese.
It’s so easy, indulgent, and at the same time, free from processed foods.
Like I said, a really nice feature of this green beans recipe is how easy it is, but you don’t need any processed foods to make it. Just real veggies, real cream, real bacon and real cheese. Seriously, Yum. 😋
- Bacon: You’ll need 4 slices of thick cut bacon, diced.
- Green Beans: Trim the stem ends from your fresh green beans, and snap them in half, if desired.
- Mushrooms: You’ll need 8 ounces of fresh sliced mushrooms.
- Salt and Pepper
- Garlic: I use three fresh garlic cloves, minced, but you can also substitute a little over ¼ teaspoon of powdered garlic, if you’d prefer.
- Broth: Vegetable, beef, and chicken broth will all work! I prefer to use low-sodium broth in any case.
- Heavy Cream: You’ll need 1 cup of heavy cream.
- Parmesan Cheese: This recipe uses half a cup of grated parmesan.
WHAT ARE THE BEST MUSHROOMS TO USE?
- This recipe works well with almost any type of mushroom. I gravitate toward Baby Bellas (porcini) myself lately, but, you could also slice up some button mushrooms, portobellos, shiitake, or a gourmet blend. You can even use oyster mushrooms, lightly broken apart into bite-sized pieces.
HOW TO MAKE CREAMY GREEN BEANS AND MUSHROOMS
The process for this green beans recipe is oh-so-simple, and you only need one pan, which is great for cleanup. It’s a good idea to have a plate lined with paper towels ready for cooling the bacon.
- Saute Bacon: Set a large skillet over medium heat. Add the diced bacon and cook for about 6 minutes, or until well-done and starting to crisp up. Transfer the bacon to a plate (do not discard the bacon fat in the pan).
- Saute Veggies: Set the skillet back on the stove, this time over medium-high heat. Add the green beans and mushrooms; season with salt and pepper and cook for 5 minutes or so, stirring frequently. You may notice brown bits sticking to the pan. That’s okay!
- Deglaze Pan: Add garlic to the veggies and cook for 20 seconds, before pouring in the broth and bringing it to a simmer. Scrape the pan gently to loosen any browned bits and incorporate them into the sauce. Cover and continue to cook for 2 minutes.
- Make Sauce: While the broth and veggies simmer, whisk the heavy cream and parmesan cheese together in a mixing bowl. Stir the heavy cream mixture into the veggies and bring to a simmer. Lower the heat and continue to simmer, uncovered, for 2 to 3 minutes, or until the sauce thickens.
- Finish & Serve: Taste the dish for salt and adjust accordingly. Remove from the heat and sprinkle with the previously cooked bacon before serving.
TIPS FOR SUCCESS
Ready to make this yummy side? Great! But, before you get started, here are a few tips and tricks to make it the best it can be.
- Choose Fresh: While you could try using frozen green beans in this recipe, they tend to be more watery than fresh green beans, which may create problems during the sauté process. I really recommend fresh green beans for this! And, remember, whatever you choose, be cautious with adding ingredients (especially anything wet or frozen) to hot bacon grease.
- Dry the Mushrooms: To get a nice golden-brown sauté on the mushrooms, I like to wash them well and then pat them dry. Mushrooms tend to be liquid-y in the pan as it is, so the dish really benefits from adding them in dry, rather than damp.
- Change it up! You can also tweak this recipe to your own tastes. Try mixing in a handful of blanched, slivered almonds, or sprinkling crispy breadcrumbs over the top and baking until golden. You could sub sausage crumbles for the bacon, or leave it out altogether and use butter to sauté the veggies.
This mushroom and green beans recipe is very versatile, and it works in conjunction with plenty of other dishes. If you want to pair it with another recipe, I highly recommend the following.
- Breadsticks: My Easy Garlic Parmesan Breadsticks with Garlic Dipping Sauce are a lovely, and frankly drool-worthy, side dish that goes wonderfully with green beans!
- Roast Chicken: Chicken, bacon, cream sauce, green beans… it’s all a menu made in heaven! Try this super simple recipe for Easy Roasted Chicken, you’ll love it!
- A Decadent Cake: I mean, I think cake goes pretty well with just about anything, but to round out a wintery, holiday-style menu, I especially love making a cake. This Black Magic Chocolate Cake is one of my absolute favorites.
HOW TO STORE EXTRA GREEN BEANS AND MUSHROOMS
Have any leftovers? Here’s how to store them for later enjoyment!
- You can store leftovers in an airtight container and keep in the refrigerator for up to 3 days, tightly covered.
- To reheat, place leftovers in a covered skillet over low heat, and cook until heated through.
Tools Used in this Recipe
GREEN BEANS AND MUSHROOMS IN CREAM SAUCE
- 4 slices thick cut bacon, diced
- ½ pound fresh green beans, trimmed
- ½ pound fresh sliced mushrooms
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- ⅓ cup low sodium broth, vegetable, beef, or chicken broth
- 1 cup heavy cream, (half & half will also work, but won't be as creamy)
- ½ cup grated parmesan cheese
- Set a large 12-inch skillet over medium heat.
- To the skillet add the diced bacon and cook for 6 minutes, or until cooked to a crisp.
- Remove bacon from the skillet using a slotted spoon. Do not discard the bacon fat.
- Set skillet back over medium-high heat and add the green beans and mushrooms; season with salt and pepper and cook for 5 minutes, stirring frequently.
- Add garlic and cook for 20 seconds.
- Add broth and bring to a simmer.
- Cover and continue to cook for 2 minutes.
- In the meantime, in a mixing bowl whisk together the heavy cream and parmesan cheese.
- Remove cover from green beans.
- Stir in the heavy cream mixture and bring to a simmer.
- Lower heat to medium-low and continue to simmer for 2 to 3 minutes, or until cream thickens.
- Taste for salt and adjust accordingly.
- Remove from heat.
- Sprinkle previously cooked bacon over the green beans and mushrooms.
- NET CARBS: 7 g
- For those counting WW Points: Use Low Fat Half & Half. Using heavy cream increases the points significantly.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
MORE VEGGIE SIDE DISH IDEAS
I’m all about healthy side dishes, and I encourage you to check out these other easy recipes. You won’t regret it!
10 comments on “Green Beans and Mushrooms in Cream Sauce”
do you think if I used frozen green beans they would come out mushy?
This made such a quick and easy side dish with dinner last night! Even my picky eaters gobbled this up; easily, a new favorite!
This is such an amazing recipe! So tasty and so good!
This is the perfect weeknight dinner idea! Looks so delicious!
I need to try this Fresh green beans and mushrooms recipe immediately, it looks so good!
I hope you enjoy it! Thank you so much! 🙂
Such an easy and delicious side dish! The bacon tops this off perfectly!
Thank YOU! I hope you enjoy it! 🙂
Now, these green beans look so tasty!! Lots of flavor going on..making them this way from now on!
Thank you so much! I hope you enjoy them! 🙂