Green Beans with Mushroom Cream
Elevate your side dish game with this rich and flavorful Green Beans with Mushroom Cream recipe, perfect for cozy family dinners or holiday feasts. Crisp-tender green beans are paired with a velvety mushroom cream sauce, made from perfectly sautéed button mushrooms, fragrant garlic, and a luxurious blend of heavy cream and Parmesan cheese. A splash of chicken or vegetable stock enhances the depth of flavor, while a sprinkle of fresh parsley adds a burst of herbaceous brightness. Blanching the green beans ensures vibrant color and perfect texture, making this dish as visually appealing as it is delicious. Whether you're looking for a comforting vegetable side or a show-stopping centerpiece for your table, this creamy green bean dish is a must-try.
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Recipe Information
Ingredients
- 500 grams green beans
- 200 grams button mushrooms
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic cloves
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup chicken or vegetable stock
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Trim the ends of the green beans and rinse them under cold water. Set aside.
Slice the button mushrooms thinly, and mince the garlic cloves finely.
Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until they are tender yet still crisp. Drain and immediately transfer them into a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large skillet or sauté pan, heat the olive oil and butter over medium heat. Once the butter has melted, add the mushrooms and cook for 5-6 minutes, stirring occasionally, until they are golden brown and have released their moisture.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Sprinkle the flour over the mushrooms and garlic, stirring constantly. Cook for 1-2 minutes to remove the raw taste of the flour.
Slowly pour in the chicken or vegetable stock while stirring to create a smooth mixture. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Reduce the heat to low and stir in the heavy cream. Simmer for another 2 minutes, then add the grated Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth.
Season the sauce with salt and black pepper to taste.
Add the blanched green beans to the skillet and toss them gently with the mushroom cream sauce until well coated. Cook for 2-3 minutes until the green beans are heated through.
Transfer the green beans with mushroom cream to a serving dish and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1112 mg | 48% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.3 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 281 mg | 22% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 468 mg | 10% | |
*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.
