Creamy String Beans and Mushrooms
Indulge your taste buds with this irresistible Creamy String Beans and Mushrooms recipe, a perfect side dish that combines earthy cremini mushrooms and vibrant string beans in a luscious Parmesan cream sauce. Blanched string beans retain their crisp-tender texture, while buttery sautéed mushrooms infuse the dish with rich umami flavors. A touch of minced garlic, a splash of vegetable broth, and a silky mix of heavy cream and grated Parmesan take this dish to the next level of creamy decadence. Ready in just 35 minutes, this recipe is ideal for weeknight dinners or holiday feasts. Garnished with fresh parsley, it’s a visually stunning dish that pairs beautifully with roasted meats or a hearty grain. Simple, satisfying, and packed with flavor, this one-pan wonder is bound to become a family favorite!
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Recipe Information
Ingredients
- 500 grams fresh string beans
- 250 grams cremini or button mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic cloves, minced
- 1 tablespoon all-purpose flour
- 240 milliliters vegetable broth
- 120 milliliters heavy cream
- 30 grams Parmesan cheese, grated
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
Trim the ends off the string beans and wash them thoroughly. Slice the mushrooms into thin, even pieces.
Bring a large pot of salted water to a boil. Blanch the string beans for 3-4 minutes until crisp-tender. Drain and immediately transfer them to an ice bath to stop the cooking process. Set aside.
Heat the butter and olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes until soft and golden, stirring occasionally.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the vegetable broth, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until slightly thickened, about 3 minutes.
Reduce the heat to low and stir in the heavy cream. Add the grated Parmesan cheese, and stir until melted and incorporated. Season with salt and black pepper to taste.
Add the blanched string beans to the skillet and toss to coat them in the creamy sauce. Cook for 2-3 minutes until the beans are warmed through.
Transfer the creamy string beans and mushrooms to a serving dish. Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 2347 mg | 102% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 25.1 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 622 mg | 48% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2673 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
