Easy Green Beans With Mushrooms Recipes

Steps:

• Bring 2 quarts of water to a rolling boil.
• Wash the green beans and trim the ends and any blemishes.
• Cook the beans in the boiling water for 2 minutes, drain, and rinse to stop the cooking process, set aside. You may do this up to an hour before hand.
• Brush off the mushrooms, trim any dry ends of the mushroom stems.
• Melt the butter in a large sauté pan over medium heat.
• Add the mushrooms, sprinkle with garlic, pepper, and salt.
• Cook for about 10 minutes, or until the mushrooms are golden brown, stirring frequently.
• Five minutes before serving, add the green beans to the pan, tossing well to coat with the buttery mushroom mixture.
• Cook until the green beans are heated through, about five minutes.

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

Steps:

• In a 6-qt. slow cooker, combine all ingredients except almonds. Cook, covered, on low 5-6 hours or until beans are tender. Remove with a slotted spoon. Top with almonds.

Steps:

• Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.

Steps:

• Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
• While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

Steps:

• Bring beans and water to boil in large saucepan; simmer on medium-low heat 8 to 10 min. or until beans are crisp-tender.
• Heat dressing in medium skillet on medium heat. Add onions and mushrooms; cook 5 to 7 min. or until onions are crisp-tender, stirring frequently. Stir in tomatoes; cook 2 to 3 min. or until most the liquid is absorbed, stirring occasionally.
• Drain beans; spoon into serving bowl. Top with onion mixture, bacon and cheese.

Steps:

• Heat oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook until onions start to look soft and translucent, 5 to 10 minutes.
• Cut a couple of slits in the green bean bag and microwave on high power until beans are a bit defrosted, 1 to 2 minutes. Remove from the microwave and pour the beans into the skillet.
• Crumble bouillon cube into the skillet and mix everything together. Turn the temperature down a bit and let the mixture cook for 10 to 15 minutes. Pour in water and mix until any remaining bouillon has dissolved. Cover and steam, stirring occasionally, until beans are tender and as crunchy or limp as you like them; you will need to taste them to determine when they are done.
• Remove the lid and increase temperature to high to cook off any remaining liquid. Serve immediately.

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil.
• Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender.
• Meanwhile, in a large nonstick skillet, saute mushrooms and garlic in butter until tender.
• Drain beans; add to skillet.
• Stir in salt, onion powder and pepper; heat through.

Steps:

• In a large skillet, heat oil over medium. Add garlic and cook until fragrant, 1 minute. Add mushrooms and cook, undisturbed, 3 minutes. Increase heat to medium-high and saute until golden, about 6 minutes. Add coriander, season with salt and pepper, and cook 1 minute. Reduce heat to medium, carefully add wine, and cook until reduced, 1 to 2 minutes, scraping up any browned bits with a wooden spoon. Add water, season with vinegar, and toss with parsley. Spoon over green beans and serve warm or at room temperature.

Steps:

• Drain most of the water from the green beans. Place beans in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add mushrooms and simmer an additional 5 minutes.
• Add butter and cream cheese. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.