Green Bean and Mushroom Medley
This is a great green bean and mushroom recipe. This vegetable side dish is always served at family gatherings with no leftovers.
This is a great green bean and mushroom recipe. This vegetable side dish is always served at family gatherings with no leftovers.
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
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
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!
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.
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.
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!
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.
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.
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.
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.
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.
This recipe has fabulous flavor! And so easy to make. My husband just loved this one. I will make this over and over. I used garlic instead of garlic salt, and will cut down on the plain salt next time, however.
Too many onions and too few green beans. I reccommend only using 1/4 of a large onion or 1/2 of a small onion and a whole pound of green beans to make 6 servings. Also, reduce butter to only 2-3 tablespoons and watch green beans for over cooking.
This is a wonderful presentation dish! It went over very well (kids picked out the shrooms & onion). I put the mushrooms in when I added the green beans & carrots to the skillet because I like them a little raw. I think that next time I will skip the season salt all together, this is great, Thanks Michele!!
We just really didn't like the flavor.
Cut back on the salt in this and you have a winner!! I had time to fuss with this, so I cooked all my veggies separately. That way I could get them perfectly crisp tender and maintain their vibrant colors. I used the seasoned salt and the garlic salt, but didn’t use the regular salt. I assembled this early in the afternoon, covered and refrigerated. Then reheated it in the microwave just before serving. I’ll make this one again – a beautiful combination!
Very enjoyable side dish and I think I might even use this recipe for Thanksgiving this year, as the presentation is just too pretty not to show off (lol)! As did others, I added no salt but for the seasoned. I also sauteed 2 cloved of fresh garlic with the mushrooms and onions, used a blend of peppercorns and added a touch of rosemary, thyme and parsley. Many thanks to THE MOM!
Added a splash of Marsala. Great flavor.
This wasn't as flavorful as I would have liked. I did change a few things. I omitted the carrots (don't like cooked carrots) and for seasoning I used garlic powder, rosemary, salt and freshly ground pepper. Next time I think I'll add some white wine while a sautee the mushrooms and maybe add the green beans sooner. The beans didn't get much of the flavoring. I'll also add the seasonings sooner too. I'll try it again.
I have made this a few times and it seems to get better every time. Since my family are not big carrot eaters, I eliminated them and used slightly less oil. There is never a been leftover when I make this. A definite make again and again.
Great recipe! Even the "doubters" enjoyed the dish. My variations - instead of butter, used olive oil and tamari (yep - made it in a wok); for the seasoned salt I used Old Bay; and I used fresh black pepper because I didn't have white pepper.
Very good, simple vegetable medley. I used black pepper instead of white, a little less butter and a tablespoon of olive oil. I have also made this using frozen green beans & carrots, I just partially steamed them before adding to the skillet. This worked out just fine when you don't have fresh. I will use this again, thanks :)
This dish looks as great as it tastes! Followed Theingrams4 advice re salt, and it came out wonderful! Her husband and mine must be related!
Whoa - I had high hopes but this just didn't work out all that well. MUCH too salty...and I even just used minced garlic and not garlic salt.
My vegetarian wife and daughter loved this. I made it exactly as written and served it over white rice for them. Nice easy meal for them. Thanks!
This is the best recipe!! I DO NOT like green beans but needed a vegetable for a holiday dinner. Since trying it, I crave this and have made it several times since. You can experiment with the seasonings and the amount of butter and I also use baby carrots to make it quicker.
Ahhh-mazing! Made this tonight and the hubby and I were above and beyond pleased with it. What a delicious veggie dish! I thought it was a bit salty, but I eyeballed my measurements. It was soooo good that we probably had only three servings out of this six serving recipe! I was unsure of season salt, because I'm not usually a fan, but I reallly enjoyed it. I also used garlic powder instead of salt.
This recipe turned out really good. I too added Thyme and Rosemary. It was delich! Nice change for the green beans. I would give it a 5 star but I felt it needed something.......maybe the sesame seeds would have done the trick????
Made this at Christmas. If you want a simple tasting dish this is it. My mom commented that sometimes it's nice to eat simple. Not sure if this was a compliment.
Great meld of flavors. It's December in Minnesota, which makes fresh green beans a little frivolous for a weeknight dinner, so I used a pint (cut the recipe in half) that I canned myself (no added salt). Because they are already so soft I added them last and just heated them up to temp. The only other change I made was to use black pepper and garlic powder instead of garlic salt. Using unsalted butter helped insure that the entire recipe was not too salty. Love it and will keep the recipe for when the garden is green again!
This was great!! I have 5 kids and everyone thought it was really good. I cut back a little on the butter, just to save calories and fat. No one picked out anything, but then my family is usually pretty good with their veggies. It does have many steps, but absolutly worth each and every one. I agree with a previous reviewer in that I doubt I would make this at the same time I was cooking a hugh meal, but possibly if I had the time before hand and got it all prepped I would. It's that impressive. Thanks for a great recipe. UPDATE: I forgot to add that I cut down on the salt. I agree with other reviewers that it just doesn't need that much salt. I'm making this for Thanksgiving this year. I'm going to make it the day before, and then just warm it the next day. I might try to add some toasted slivered almonds too. Someone else tried that and liked it. It sounds good to me. Yummmm
This calls for an awful lot of salt! I omitted the regular salt, increased seasoned salt to 1 tsp. and used garlic powder instead of garlic salt. It was quite tasty!
This is my favorite side dish! I make this all the time. The only thing I have changed, is I use canola oil instead of butter.
I love this veggie dish and so does my husband who despises vegetables!
I skipped the butter and used a little Sage and Wild Mushroom Olive Oil, then seasoned with basil, oregano, sage and black pepper, skipping the salt altogether. Turned out nice.
We really enjoyed this and we made as directed. However, we probably will cut down on the salt next time.
This was a lovely and colorful side dish at my recent dinner party (main entree was prosciutto wrapped chicken breasts). I added a clove of garlic, minced, with the onion and used black pepper because I didn't have any white on hand.
This recipe is terrific. We've made it at least 6 times since Thanksgiving. We steam the fresh green beans & carrots for 25 min. That's the only change, everyone loves them! Extra mushrooms are a good idea too.
This was awesome! I will definately make it again, but I will maybe triple the amount of green beans and use olive oil instead of butter! Regardless this is a great recipe! Thank you!!!
This recipe was delicious. I also love the one on this site called Garlic Green beans made with canned beans but this one might be a bit better. I like how it has color with the carrots and the onions and mushrooms make it just perfect. I followed the recipe exactly and thought it was great. I will make again.
Far too much salt in this recipe. It overwhelms the vegetables. I'll use fresh garlic and 1/2 teaspoon salt next time.
Olive oil instead of the butter is a good and healthy alternative. It give wonderful flavor to veggies. This is a very easy side dish to add to any meal. To turn into a full on meal sauté a chicken breast, cut in small pieces and add to cooked vegetables. Sprinkle lightly with parmesan before serving.
This recipe is simply AMAZING! The blend of flavors is sooo tasty. The first time I made this, I cut the butter in half, and still thought it a bit too much. So the second time I only used 1/4 of the amount called for, and it was still enough to saute the onions & mushrooms. I used a lemon/pepper seasoning salt and I thought it was just perfect! I steamed the green beans and carrots rather than boiling them, and used half the amount of salt called for - the full amount would have been too much, IMO. Very, very good recipe! I can't wait to make it again!
Very delicious! It took about 8 minutes for my veggies to get to almost tender. Nice seasoning, thanks!
I thought there was just way too much salt called for in this recipe so I opted to use fresh Hawaiian sea salt and pepper instead. I also used half of an onion sliced instead of one whole onion. I skipped step one of boiling the carrots and green beans in water. I added 2T of butter to the skillet, then sautéed the onions and garlic before adding the carrots and green beans. When the vegetables were almost tender-crisp, I added the sliced mushrooms. I seasoned the vegetables to taste. The taste was good but had I used the entire salt called for I know it would have been an overkill and inedible. I also did not use the entire ¼ cup of butter called for as I felt that I did not need that much. The vegetables were crisp-tender yet colorful and eye appealing. As for overall taste I thought it was ok. I served this with, “Ono Spareribs,” also from this site.
We loved this, but I would cut back on the salt and use a little less butter. Very delicious.
Very good over all. I made some changes that suited me better. I left out the carrots and just doulbled the amount of beans and mushrooms. Also, I left out the garlic salt and used fresh garlic. It came out great. Had a hard time getting the dish away from my 6 yr old.. she LOVED it!!
Everytime I make this I love it better. And keep tweeting it a little and I have yet to serve it to guest that they want recipe. I steam the green beans and carrots. I eliminate at lot of butter to 1 tbs and 1 tbs of olive oil. I dice the onions they fill in better that way. Add roasted red peppers or just red bell pepper. And the amount of salt in here will kill you. I use garlic or garlic powder, no salt, 1/4 tsp of a seasoned salt. I get my spices from Penzys Spices.com and I add a 1/2 tsp of Tuscan Sunset.it completes the flavor without the salt. This is my veggie day dish...big pan of it and get it all. 1/5/15, just read my review and was wondering what to do for dinner..I will use this recipe and convert it into a soup with spinach tortellini, shredder leftover rotisserie chicken, and add some chicken broth. I will then try on neighbors and bet it will be a hit. This is my go to veggie day dish. Just with the few adjustments this is a really healthy dish. And believe me I love butter and all that good stuff like anybody else, but "THE MOM" had a wonderful base to start with. Thanks MOM...
Good recipe! I made this as a side with meatloaf for my girlfriend and her roommates. They all loved it! it was simple and easy to make, plus it gets some much needed vegetables into their college diet! Already recomended this dish to my mother!
I used canned carrots and green beans for speed but this was still a quick and tasty side dish. I've already made it twice!
This recipe was great, although I altered it slightly. I cut the amount of salt in half - good thing because even with half the salt it was way too salty!! The second time I made this recipe, I sprinkled just a small amount of garlic salt and seasoned salt on the vegetables and omitted the regular salt entirely - it tasted great! I also omitted the carrots since my husband is not fond of them.
This was such a good side dish! Even my 2 year old son at his veggies when we had this!
followed the recipe to the letter and it was out of this world ..i only wish i made more
A very colorful mixture with just the right ratio of each vegetable. My common sense urged me not to add the full amount of salt right away which was the right call for our tastes. This recipe has 4 sources of salt if you use salted butter, so use your best judgment before adding it all. I think 2 T. of butter is plenty to saute the veggies. I sauteed minced garlic with the vegetables since I don't have garlic salt, and used only the seasoned salt of the various salts in the recipe. I think this would be good with some other herbs added as well.
Even my kids loved this! But I would cut down on the onion. I also used baby carrots instead of trying to slice a large carrot.
i've made this twice - the first time followed the recipe exactly and it was delicious! the second time i added zucchini and yellow squash to the mix, was very impressed! hubby loves it!
This is a keeper! Even my brother, who hates vegetables, said he would eat them every day if they were cooked like this! Excellent side dish!!!
Great recipe, I make it for big family gatherings by doubling the recipe. I would caution against using as much of the 'salt' additives. I forgot that this past Thanksgiving and it was really overpowering.
Good but may be a bit better with just plain black pepper next time.
This is an excellent vegetable dish! I cooked it as a side dish for a dinner get together and it went like hot pancakes. It was quite tasty and flavorful, yet simple to make. I didn't have garlic salt on hand, so I substituted it for garlic powder at half the measurement. It still tasted great. I will be making dish again and again.
I only used 2 T of butter and omitted the extra t of salt. Otherwise, I followed the recipe. It was delicious!
This is a very tasty spin on a vegetable medley. My husband and I really enjoyed this recipe, and it tasted great alongside the steaks and baked potatoes I made. I didn't use these exact measurements, but I used the recipe for reference and worked with basically the same proportions. I used all of the ingredients listed except for the plain salt (the seasoned salt and garlic salt were sufficient) and the white pepper (I used freshly ground black pepper instead). Also, I used baby carrots that I already had in my fridge, and I cut back on the onion. I used half of one large white onion, which was plenty. I followed the directions exactly except that I boiled the green beans a couple of minutes before adding the carrots after reading another review that stated the carrots cook faster. These little tweaks worked like a charm because the finished product was PERFECTION. I have to agree with other reviews that it tastes better than you expect. The butter, garlic, and seasonings really bring these already tasty veggies to life, and I will be whipping these up again soon!
This was a really good side dish. It went well with baked chicken and roast beef.
One of best recipes I've found for fresh green beans. I used about 3/4 lb. of beans. Too many onions and mushrooms for the kids but the adults loved it. Good pot luck covered dish.
This was delicious! We LOVED it! It made a bunch- enough for four people! Yum! Try it!
This was so good, its so simple! I cooked it today as a veggie side to a stuffed turkey. It was so colorful, I made sure to not cook the shrooms too much since it will look wilted and unappealing. I made one change, added fresh garlic, and 4 cloves minced. DIVINE!!!!!!1
This was a great side dish!!!! We had it with fish, and I couldn't stop eating it. Made it with a little less butter, and a little bit of olive oil. It for some reason had a very creamy taste!!! Yum!!!!
I'm giving this 4 stars but it's really not a fair review. We're on a restricted diet so I didn't use the butter but I bet if I had this would have been a 5+ star recipe. Instead I used a little grapeseed oil but followed the rest of the recipe. Took suggestion of other reviewers and steamed the green beans and carrots separately before adding.
Went off without a hitch. It was a fantastic side to BLT sandwiches. I may try to substitute 3 Tbs of infused olive oil in place of the butter next time just for fun.
I pretty much followed the recipe (didn't measure the veggies really), and decreased the amount of butter a little bit. Turned our delicious and was the perfect accompaniment for a dinner party. Looked lovely!
I always mess up the vegetable dish for our holiday meals. This one looked simple, so I figured what the heck. It was terrific! I cut back on the salt, and used baby carrots instead. My guests loved it! Finally, a perfect meal!
I HATE veggies, but I loved this!! The only problem was that it was way too salty. I actually had to rinse this dish off with hot water before I served it. After that it was perfect!! Will make again and again.
Used more green beans, less onion, and only seasoned salt for salt. Added little garlic powder, rosemary, and thyme. Cooked green beans and carrots on "fresh vegetable" setting in microwave.
Loved the dish and will make again, but would leave out the carrots next time. They just didn't seem to go.
Awesome side dish! Cant go wrong with mushrooms. All the flavors complimented each other very well. Very easy to make. Definitely a keeper.
This recipe is great. I made it for several people, including small children. It was a hit. I did make some changes though. Olive oil instead of butter, a pound of green beans, mini bella mushrooms, red onions & green onions, crushed garlic, baby carrots cut in half. I also neglected the salt, opting instead to eyeball some all purpose seasoning and the white pepper. Very, very good. Will definately make it again.
Not just plain green beans...loved it, a new staple in our menu.
This is one of the best side dish recipes I have found! I have fixed it with all fresh ingredients when I have time and also I've made it with canned when I'm in a hurry. Either way it is soo tasty! Thanks for sharing it with us!!
Nice alternative to a basic vegetable. Also works fine with frozen vegies.
Very good recipe. The flavor was very subtle so it works well as a side dish. It doesn't take away from your main dish. The green beans and carrots make a complimentary crispness to the sauteed mushrooms and onions. It made for a nice balanced dish. Make sure you use fresh green beans, canned beans get mushy.
A great way to served up mushrooms. Delicious!
I only like to rate a recipe if its great without changes but if you add the changes i did then make this a 5 star.. steam the string beans and carrots add minced fresh garlic to the onions follow the rest except at end add 4 tbs of terriyaki sauce. really makes all the difference... amazing!
Very Good !! But, I suggest Garlic powder, or fresh minced ! Season Salt is enough salt !! Linda
This was a big hit with my family. I made it for Easter and have a very large family. 60+ for Easter. There was nothing left to scrape out of the bowl. All the kids as well as the adults loved it! I made it exactly like the recipe called for except that I made it the day before and finished the last 3 minutes of cooking the next day.
Really enjoyed this recipe, but I did make one change. Instead of 1/4 cup of butter I substituted 1 tbsp of olive oil and a splash of fat free chicken stock to sautee the veggies. Way less fat and calories, but still a flavorful dish. Will definitely make it again.
A wonderful recipe - the green beans and carrots come out even better if steamed
I can’t help but think that this recipe is good only because of the 1/4c of butter and the four sources of salt (salted butter, seasoned salt, salt, and garlic salt). Its like adding cheese to veggies so kids will like it. Not a bad recipe but you loose a little of the vegetable flavor with so much butter and salt. Try subbing olive oil or go half olive and half butter for something a little more lighter. Add some actual minced garlic (about a clove, adjust for personal preference for garlic) just before the onion and mushrooms are done (garlic added to early can scorch easily and become bitter) and omit the to often used boring garlic salt.
I have never used fresh green beans before, so this recipe made me very proud! I omitted the carrots, as we're not crazy about cooked carrots. The recipe was delicious, will be a regular in my house!
Everything I want in a recipe--pretty, healthy and delicious! Don't be afraid of all the seasonings. They are just Right!
I followed the advice of others and cut back on the salt and added fresh garlic. Very tastey!
Only changes: Steamed the beans and carrots (used baby carrots sliced lengthwise) Half butter, half evoo,and no regular salt. When I asked DH to rate it, he gave it 4 stars. I asked why not 5, and he replied, "It's not CHOCOLATE." I think that I ate more than one serving, okay, I KNOW I did!
The mixture of green beans, mushrooms and carrots had a wonderful taste! This recipe is pretty fast and easy. I would definitely make this again!
This was very good, and very easy to make. I brought it to a friends house to go with a prime rib dinner and even her children ate it.
Not bad. Takes some creativity -- go for it! Make your own version; this is a great base.
so gooood! i made about two servings but ate it all myself! one carrot, half an onion, a handful each of green beans and mushrooms. i sautéed my mushrooms and onions in a little bit of bacon fat and used three large cloves of garlic (i have an obsession with it) and i also used a sweet chili sauce so i added a pinch of cayenne pepper. i also added a bit of rosemary and thyme per other reviews. i only seasoned with pepper. it had just the right amount of kick. i ate it all before my main dish! will definitely make again.
Delish! I didn't have fresh mushrooms, so I had to used canned. It was still yummy though I'm sure it would have been even better. A wonderful side dish!
Thank you for a good recipe. We added broccoli and leaks (you gotta wash them thoroughly by the way, because of the sand hiding in there, unless you want a medley crunch...) and we also used it in a soup the day after. Mmm tasty.
Rave reviews from household... used less salt and didn't use carrots. Also used some garlic scapes in about the same length as the green beans (cooked exactly the same way) and everyone thought it was great.
This was great. I used shredded carrots and fresh garlic and the combination of the mushrooms and fresh green beans tasted so good! Will make again!
This was fantastic. We loved it. I didn't have carrots so I skipped that part. Great flavor.