This is a great vegetable side dish. This is always served at our family gatherings with no leftovers.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.

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  • Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

Nutrition Facts

102.9 calories; 1.9 g protein; 7.7 g carbohydrates; 20.3 mg cholesterol; 610 mg sodium. Full Nutrition

Reviews (497)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2008
This recipe catches you by surprise. I didn't think this would be anything more than just regular string beans, but it really was a lot more than that, it was superb! :) The mushrooms are really important in order to get the full taste of this so don't forget them. I used baby portobello. The carrots add to the taste and make the dish look very appetizing because of the color contrast. I steamed the carrots and beans instead of boiling. If you prefer to do it this way as well, then I would suggest to make sure either a) the carrots are a cut little ticker than the beans before steaming all at once, or b) cutting the carrots the same thickness as the beans, but start steaming the beans for 3 minutes first before adding the carrots as the two vegetables won't steam at the same rate. It's good to have the same texture for both rather than one softer than the other. Also, as per another review I added 1 tsp of rosemary and 1 tsp thyme to the mix and everything came out great. Even a little more of the sesame seeds doesn't hurt. I had no issues with the salt content. Will definitely make this again! Read More
(315)

Most helpful critical review

Rating: 2 stars
01/07/2010
This was just average and I'm glad I only eyeballed ingredients rather than depending on measurements. But if prepared as written there is too much onion for the amount of green beans and a real overload of salt beyond what I think anyone would think tasted good and that is reason enough to give this recipe two stars. I've also discovered that carrots mixed in with green beans is not a tasty combination for me. Read More
(38)
706 Ratings
  • 5 star values: 492
  • 4 star values: 170
  • 3 star values: 31
  • 2 star values: 7
  • 1 star values: 6
Rating: 5 stars
12/27/2008
This recipe catches you by surprise. I didn't think this would be anything more than just regular string beans, but it really was a lot more than that, it was superb! :) The mushrooms are really important in order to get the full taste of this so don't forget them. I used baby portobello. The carrots add to the taste and make the dish look very appetizing because of the color contrast. I steamed the carrots and beans instead of boiling. If you prefer to do it this way as well, then I would suggest to make sure either a) the carrots are a cut little ticker than the beans before steaming all at once, or b) cutting the carrots the same thickness as the beans, but start steaming the beans for 3 minutes first before adding the carrots as the two vegetables won't steam at the same rate. It's good to have the same texture for both rather than one softer than the other. Also, as per another review I added 1 tsp of rosemary and 1 tsp thyme to the mix and everything came out great. Even a little more of the sesame seeds doesn't hurt. I had no issues with the salt content. Will definitely make this again! Read More
(315)
Rating: 5 stars
04/08/2007
Very good base recipe. Changes I made: -Cooked mushrooms in olive oil and minced garlic until slightly tender -Steam the green beans and carrots to firmness of liking. -Added onions to green beans and carrots to steam for 2-3 minutes to firmness of liking. -Stir veggie mixture with mushrooms add 2 dashes of seasoning salt garlic salt rosemary and thyme -Cook 1-2 additional minutes to warm if necessary Key is to keep an eye on the steamed veggies. Read More
(221)
Rating: 5 stars
10/06/2003
This is a wonderful dish! I think the carrots are a lovely addition. I did however drastically cut the salt by using only the seasoning salt, plain garlic powder, and no plain salt. A beautiful side dish with a very simple preparation. Read More
(140)
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Rating: 5 stars
07/24/2003
This dish really melted in my mouth. My substitutions: a dash of olive oil instead of the butter 1 lb. each of mushrooms and green beans (instead of 1/2 lb. each) and Mrs. Dash instead of seasoned salt. I can't get over how good this is. Now I make it all the time! Read More
(86)
Rating: 4 stars
12/24/2003
This turned out very good. I would not recommend making it as part of a large multi-dish dinner though because it took a while to prepare and I had to use several dishes while preparing it. The taste was very good though. Read More
(56)
Rating: 5 stars
04/05/2008
My husband would give this recipe 10 stars if he could. He requested this two days in a row. I too enjoyed this very much though my two girls...well you know how kids and veggies can be! I did make some changes to the seasoning portion since like the 1st reviewer said there is quite a bit of salt called for. I just added 1 1/2 teaspoon of seasoning salt 1/4 teaspoon of pepper and added chopped fresh garlic (two cloves) along with the onion/mushroom mixture. This is a great change from plain ordinary vegetables and I will be making this again and again. Read More
(42)
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Rating: 2 stars
01/07/2010
This was just average and I'm glad I only eyeballed ingredients rather than depending on measurements. But if prepared as written there is too much onion for the amount of green beans and a real overload of salt beyond what I think anyone would think tasted good and that is reason enough to give this recipe two stars. I've also discovered that carrots mixed in with green beans is not a tasty combination for me. Read More
(38)
Rating: 5 stars
12/24/2003
Too much salt. Used seasoned salt substituted garlic powder and left out the regular salt. Also sprinkled on 2 tbsp parmesan cheese just before serving and everyone loved them even the veggie haters. Thanks for a great base recipe. Read More
(32)
Rating: 5 stars
08/31/2011
A few will say that by changing a recipe to taste you are no longer reviewing that recipe. I say without this recipe I'd never have found the BEST green bean recipe of my life. Hands down the only recipe I have where everyone will eat the hated green beans. I'd happily have absconded with the pan and had nothing else & I'm not vegetarian. Changes I made based on my desires & some pointers posted here: split the butter in half and added 2 tbsp canola oil. (Just don't like olive!) Omitted the salt up the seasoned salt to 3/4 tsp garlic powder instead of salt AND added 2 tsp minced garlic. At the end sprinkled the surface with salt and sprinkled 1/4 C Parmesan on top. I followed procedure even when I didn't want to. Steamed my beans and carrots which I had julienned. For anyone doing this follow another reviewer's advice; steam the green beans alone for a few minutes before adding the carrots. I didn't. No major consequences but the veggies would've been more uniform. However as the mushrooms and onions ended up being a similar texture to the thinly julienned carrots it didn't really matter! I give this a HUGE 5 STARS. The best veggie recipe I possess. I love all 4 vegetables in the medley. I can't express my thanks enough. As one reviewer mentioned make this when the dish will accompany something that can be made ahead or in an oven or slow cooker. This will come out perfectly if you give it your attention and knife skills. BEAUTIFUL! So delicious. Thank you. Read More
(25)