Description
A delicious side dish featuring fresh green beans and a rich mushroom sauce.
Ingredients
Scale
- 1 pound fresh green beans (or frozen)
- 1 Tablespoon unsalted butter
- 8 ounces fresh mushrooms (sliced 1/4 inch thick, can use white, baby bella, or cremini)
- 1/4 cup diced onion
- 1 clove minced or crushed garlic
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup beef stock or broth
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon cornstarch
- 1/4 cup plain Greek yogurt
- Minced fresh parsley or additional pepper for garnish, if desired
Instructions
- Rinse 1 pound fresh 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 1 Tablespoon unsalted butter. Add 8 ounces fresh mushrooms, 1/4 cup diced onion, 1 clove minced or crushed garlic, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper and cook for about 4-5 minutes, until the mushrooms are tender.
- In a small bowl, whisk together 1/2 cup beef stock or broth, 1 Tablespoon Worcestershire sauce, and 1 Tablespoon cornstarch. Add to the skillet and bring to a simmer. Cook for about 2 minutes or until thickened.
- Remove from the heat and stir in 1/4 cup plain Greek yogurt.
- Add the green beans to the pan and toss to coat completely. Place over low heat to gently heat everything through, but do not bring to a full boil.
- Sprinkle with minced fresh parsley or additional pepper for garnish before serving, if desired.
Notes
- This dish can be made with fresh or frozen green beans.
- For a vegetarian version, substitute beef stock with vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg