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See 5 recipes Download free cookbookSkillet Green Beans with Mushrooms and Buttered Crumbs
Green Beans with Mushroom Crumbs
Fresh green beans and browned mushrooms finished with thyme, lemon, and crisp buttered breadcrumbs for a lighter take on a familiar family side.
Prep Time:15 minCook Time:25 minTotal Time:40 minServings:8Difficulty:Easy
This skillet side keeps the familiar green bean-and-mushroom pairing of a classic casserole while leaving the canned soup behind. Fresh beans stay colorful and tender-crisp, and deeply browned mushrooms provide the savory flavor expected at a family dinner.
Cooking the green beans briefly in the skillet with a small amount of water removes the need for a separate pot. Once the water evaporates, the same pan is ready for the mushrooms, shallot, and thyme, which pick up every flavorful browned bit.
Buttered panko crumbs add the crisp finish that baked casseroles usually get from fried onions. A little lemon zest and juice sharpen the vegetables without making the side taste overtly citrusy, so it still sits comfortably beside pot roast, gravy, and warm rolls.
The crumbs can be toasted a day ahead and kept covered at room temperature. Cook the vegetables shortly before dinner, then scatter the crumbs on only at serving time so every spoonful has a crisp contrast.
Nutrition (per serving)
Calories:165 kcal
Protein:5 g
Carbs:18 g
Fat:9 g
Directions
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1
Place the green beans, water, and 1/2 teaspoon salt in a large skillet. Cover and cook over medium-high heat for 5 to 7 minutes, stirring once, until the beans are bright green and just tender.
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2
Uncover and cook for 1 to 2 minutes, until the remaining water evaporates. Transfer the green beans to a large plate and wipe the skillet dry.
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3
Melt 1 tablespoon butter in the skillet over medium heat. Add the panko and cook for 3 to 4 minutes, stirring often, until evenly golden and crisp.
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4
Transfer the toasted panko to a bowl. Stir in the Parmesan and lemon zest, then set the crumbs aside.
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5
Heat the olive oil and remaining 2 tablespoons butter in the skillet over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 3 minutes.
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6
Stir the mushrooms and continue cooking for 4 to 5 minutes, until well browned and their liquid has evaporated. Add the shallot, garlic, thyme, black pepper, and remaining 3/4 teaspoon salt; cook for 2 minutes, until fragrant.
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7
Return the green beans to the skillet and toss with the mushroom mixture for 2 to 3 minutes, until hot and tender-crisp. Stir in the lemon juice and taste for seasoning.
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8
Transfer the green beans and mushrooms to a warm serving dish. Scatter the buttered crumbs over the top just before serving.
Ingredients
- Fresh Green Beans, trimmed:2 pounds
- Water:1/2 cup
- Kosher Salt:1 1/4 teaspoons
- Unsalted Butter:3 tablespoons
- Panko Breadcrumbs:3/4 cup
- Finely Grated Parmesan:1/4 cup
- Extra-Virgin Olive Oil:2 tablespoons
- Cremini Mushrooms, sliced:12 ounces
- Shallot, finely chopped:1 large
- Garlic, minced:2 cloves
- Fresh Thyme Leaves:1 teaspoon
- Black Pepper:1/2 teaspoon
- Lemon Zest:1 teaspoon
- Fresh Lemon Juice:1 tablespoon
Tips & Notes
- Choose slender, firm green beans so they cook evenly and retain a pleasant snap.
- Do not crowd the mushrooms in a small pan; use a 12-inch skillet so they brown instead of steam.
- Toast the crumbs up to one day ahead and keep them airtight at room temperature.
