Green Beans and Mushrooms Braised in Cream
Indulge in the rich and creamy flavors of Green Beans and Mushrooms Braised in Cream, a comforting side dish that's as elegant as it is easy to prepare. This recipe combines tender green beans and earthy cremini mushrooms, sautéed in a delicious blend of butter and olive oil with fragrant garlic. Simmered in a luscious mixture of heavy cream, chicken or vegetable stock, and Parmesan cheese, this dish achieves the perfect balance of savory and creamy. Fresh thyme and parsley add a burst of freshness, while the golden-brown mushrooms provide a satisfying depth of flavor. Ready in just 40 minutes, this versatile dish pairs beautifully with roasted meats or as a standalone vegetarian delight. Perfect for weeknight meals or special occasions, this recipe turns simple ingredients into a show-stopping side. Keywords: creamy green beans, mushrooms in cream sauce, easy side dish, vegetarian recipe.
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Recipe Information
Ingredients
- 500 grams fresh green beans
- 300 grams cremini mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 pieces garlic cloves, minced
- 3/4 cup heavy cream
- 1/4 cup chicken or vegetable stock
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Trim the ends off the green beans and rinse them under cold water. Set aside.
Clean the mushrooms with a damp cloth or paper towel to remove dirt, and slice them thinly.
Heat a large skillet or sauté pan over medium heat. Add the butter and olive oil, allowing them to melt and combine.
Add the minced garlic to the pan and sauté for 30 seconds, stirring frequently to prevent burning.
Add the sliced mushrooms to the pan. Cook, stirring occasionally, until they release their moisture and start to brown, about 5-7 minutes.
Add the green beans to the pan and stir to combine with the mushrooms.
Pour in the chicken or vegetable stock, cover the pan with a lid, and allow the green beans and mushrooms to steam for 5 minutes.
Remove the lid and reduce the heat to medium-low. Stir in the heavy cream and season with salt, black pepper, and thyme (if using).
Simmer uncovered for 5-7 minutes, or until the cream thickens slightly and coats the vegetables.
Stir in the grated Parmesan cheese and cook for another 1-2 minutes, ensuring it is fully melted and incorporated.
Taste and adjust seasoning if needed.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 22.6 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 490 mg | 38% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2481 mg | 53% | |
*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.
