Creamy Green Beans And Mushrooms Recipes
EASY CREAMY CANNED GREEN BEANS AND MUSHROOMS
A quick and easy recipe that picky eaters will always like. Great way to get kids to eat their veggies.
Provided by Yoly
Time 20m
Yield 3
Number Of Ingredients 5
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.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 8.1 g, Cholesterol 23.2 mg, Fat 8.5 g, Fiber 4 g, Protein 2.9 g, SaturatedFat 5.3 g, Sodium 577.9 mg, Sugar 1.8 g
ONE SKILLET CHICKEN WITH GREEN BEANS
This green bean mushroom and chicken skillet is prepared with fresh ingredients only, without any canned cream soups.
Provided by Olya
Categories Main Course
Number Of Ingredients 11
Steps:
- Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
- In a large skillet, add olive oil and butter to the pan and heat it over medium high heat. When the pan is hot, add sliced chicken, season it with salt and lemon pepper right in the pan, and cook for about 4 minutes on each side until chicken slices are slightly browned. Next add garlic, onion powder, precooked beans and mushrooms. Cook for 4 to 5 minutes, stirring regularly, until cooked to your liking.
- Add chicken broth and heavy cream and reduce the sauce for a couple of minutes, until slightly thickened.
- Next add parmesan cheese into the pan. Stir until cheese is incorporated with the sauce. Taste and season with more salt and pepper.
- Serve warm and garnish with extra cheese, if desired.
Nutrition Facts : Calories 406 kcal, Carbohydrate 9 g, Protein 32 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 170 mg, Sodium 507 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
GREEN BEANS AND MUSHROOMS BRAISED IN CREAM
Make and share this Green Beans and Mushrooms Braised in Cream recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil over medium-high heat in large saute pan. Add shallots; saute until golden brown and crisp, about 7 minutes. Transfer with slotted spoon to paper towel-lined plate; set aside.
- In same pan, bring mushrooms, green beans, cream, lemon juice, and thyme to strong simmer; season to taste with salt and pepper. Reduce heat to low; cover and simmer, stirring occasionally, until beans are tender but still offer some resistance to the bite, 15-20 minutes.
- Remove cover; simmer briskly to thicken cream if necessary. Adjust seasonings and transfer beans to large serving bowl. Garnish with fried shallots and serve immediately.
Nutrition Facts : Calories 273.8, Fat 24.2, SaturatedFat 13.3, Cholesterol 69.6, Sodium 26.8, Carbohydrate 13.1, Fiber 4.5, Sugar 2.6, Protein 5
CREAMY GREEN BEANS AND MUSHROOMS
The two most important aspects of the classic to capture are the crispy onion topping and the creamy sauce. By roasting shallots with a bit of oil and tossing with crispy breadcrumbs you save the fat of the fried canned alternative. Low-fat milk, flavored with aromatics, and chicken broth thickened with a bit of flour make a creamy but light sauce that satisfies.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Lightly mist a 2-quart baking dish with cooking spray. Toss the shallots with the oil and salt and pepper on a baking sheet, spread in a single layer, and bake until golden and crispy, stirring 3 to 4 times, about 20 minutes. Remove from the oven and immediately sprinkle the breadcrumbs over the shallots and toss well. Set aside to cool.
- Meanwhile, in a small pot combine the milk, thyme, bay leaves and peppercorns and bring to a simmer. Turn the heat off and let steep for 20 minutes. Bring a large pot of salted water to a boil. Add the beans and cook until bright green and crisp tender, about 6 to 8 minutes. Drain well and run briefly under cold water. Drain again and set aside.
- Strain the milk into a large skillet, add the mushrooms and season with salt and pepper. Bring to a simmer over medium heat and cook until the mushrooms have softened, 10 to 15 minutes. Stir the broth and flour together and pour into the skillet; cook, stirring, until the sauce thickens, 6 to 8 minutes. Remove from the heat and add the beans and nutmeg. Toss until the beans are well coated in the sauce and transfer to the baking dish. Scatter with the shallots and bake until the sauce is bubbly and the shallots are crisp, about 20 minutes. Let stand 10 minutes before serving.
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- Over medium heat, add the butter, minced garlic, and flour. Stir until a roux begins to form. All of the butter will be melted, and you will see the flour and butter begin to bubble.
- Once it begins to bubble, slowly add your milk. As you add the milk, a creamy sauce will begin to form. Once all the milk is added, repeat the same process for the chicken broth.
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4.8/5 (4)Category Side Dish, VegetableCuisine AmericanCalories 104 per serving
- Rinse green beans and snap off stems. Leave whole or cut to 1 1/2-2 inch pieces, if desired. Steam to desired doneness.
- In a large skillet, melt butter. Add the mushrooms, onion, garlic, salt, and pepper, and cook for about 4-5 minutes, until the mushrooms are tender.
- In a small bowl, whisk together the beef stock, Worcestershire sauce, and cornstarch. Add to the skillet and bring to a simmer. Cook for about two minutes or until thickened.
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- On a large rimmed baking sheet, toss the shallots with 1/3 cup of the flour; shake off any excess flour. In a large, deep skillet, heat 1 inch of oil until shimmering. Add the shallots in 2 batches and fry over moderate heat until very crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels, then sprinkle with salt.
- In a large pot of boiling salted water, cook the beans until just tender, about 5 minutes. Drain and refresh under cold running water; drain and pat dry.
- Melt the butter in a large, enameled cast-iron casserole. Add the onion and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the paprika, cayenne and a large pinch of pepper; cook for 1 minute, stirring. Add the mushrooms, cover and cook over moderate heat until softened, about 5 minutes. Uncover and cook, stirring, until browned, about 5 minutes longer. Stir in the remaining 3 tablespoons of flour and gradually stir in the stock until smooth.
- Simmer the mushroom sauce over low heat, stirring, until thickened, about 5 minutes. Stir in the crème fraîche, lemon juice and beans. Cover and simmer, stirring occasionally, until the beans are heated through, about 5 minutes. Season with salt and pepper and transfer to a large glass or ceramic baking dish.
GREEN BEANS WITH CREAMY MUSHROOM SAUCE RECIPE | EATINGWELL
From eatingwell.com
Category Diabetic Christmas Side Dish RecipesCalories 119 per servingTotal Time 40 mins
- In a 12-inch nonstick skillet heat 2 tablespoons of the oil over medium-high. Add shallots; cook 4 to 5 minutes or until deep golden, stirring occasionally. Drain shallots on paper towels, reserving drippings in skillet.
- Add green beans, the water, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper to reserved drippings. Cook, covered, over medium-high 2 minutes. Cook, uncovered, 6 minutes more or until beans are crisp-tender and starting to blister, stirring occasionally. Transfer to a platter; keep warm.
- For mushroom sauce, add the remaining 1 tablespoon oil to skillet. Add mushrooms; cook and stir over medium 1 minute. Add thyme, garlic and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 2 minutes more or until mushrooms are golden, stirring frequently. Stir in flour; gradually stir in milk. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Pour mushroom sauce over beans and top with shallots and cheese.
ROASTED GREEN BEANS AND MUSHROOMS WITH A CREAMY ONION ...
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5/5 (1)Category Side DishCuisine AmericanCalories 295 per serving
- Arrange green beans on one large sheet tran and mushrooms on a second sheet tray. Toss each with olive oil, salt, pepper, and scatter fresh thyme sprigs on top (2 tbsp olive oil for each sheet tray). Roast in oven for 15-20 minutes or until green beans are charred and mushrooms are browned. Remove from oven and set aside.
- Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and sliced onion. Cook until onion is soft and "melty" about 15 minutes. Do not allow the onions to brown, add stock to the pan as you are cooking to help the process along.
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5/5 (2)Total Time 1 hr 35 minsCategory Gluten-Free Thanksgiving Side Dish RecipesCalories 214 per serving
- Separate shallot slices into rings. Heat oil in a large skillet over medium-high heat until shimmering. (To test if your oil is hot enough, add a shallot ring: if it starts sizzling on contact, the oil is ready.) Add 1 1/2 cups shallots and cook, stirring frequently, until browned, 4 to 8 minutes. Using a slotted spoon, transfer the shallots to a paper-towel-lined plate and set aside.
- Add mushrooms to the pan (careful, they might spatter) and cook, stirring, until golden brown, about 2 minutes. Add garlic and the remaining 1/2 cup shallots. Cook, stirring, until the shallots are softened and fragrant but not brown, about 1 minute. Add cream and cook, stirring, until reduced by half, about 2 minutes. Add broth and cook, stirring occasionally, until thickened and reduced to about 2 cups, 25 to 30 minutes.
- Meanwhile, put a large pot of water on to boil. Set a large bowl of ice water by the stove. Cook green beans in the boiling water until tender-crisp, 2 to 3 minutes . Using a slotted spoon, transfer the beans to the ice bath to cool. Drain well and pat dry with a clean kitchen towel. Drain the cooking water and return the beans to the pot.
- Transfer the mushroom mixture to a blender. Add salt and puree until smooth. (Use caution when pureeing hot liquids.) Pour the mixture over the beans and stir to coat. Cook over medium heat until heated through, 1 to 3 minutes. Transfer to a serving dish and serve topped with the fried shallots and chives.
CREAMY SKILLET CHICKEN WITH GREEN BEANS AND MUSHROOMS ...
From chelseajoyeats.com
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- Fill a medium pot 3/4 full with water and add a generous pinch of sea salt. Bring the water to boil over medium heat. Add the green beans, cooking for 2 minutes before immediately draining and plunging into ice water to blanch the beans. Set aside.
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