Ingredients
Vegetables
- 1 1/2 pounds fresh green beans, trimmed
- 8 ounces cremini mushrooms, cut into thick slices
- 1 small red onion, halved and thinly sliced (or shallot as an alternative)
Seasoning & Fats
- 1 teaspoon Diamond Crystal kosher salt (plus more as needed)
- 1/4 teaspoon fresh black pepper
- 1 1/2 tablespoons unsalted butter, cut into a few pieces
Liquids
- 3/4 cup low-sodium chicken stock (plus more as needed)
Instructions
- Prepare and season vegetables: Spread the trimmed green beans into an even layer in a large skillet. Sprinkle with kosher salt and black pepper, then toss to coat the beans evenly.
- Add mushrooms, onion, butter, and stock: Scatter the thickly sliced cremini mushrooms and thinly sliced red onion over the beans. Dot the mixture with pieces of unsalted butter, then pour in 3/4 cup of low-sodium chicken stock.
- Cook the vegetables: Place the skillet over medium-high heat. Cook the vegetables, stirring occasionally at first and more frequently towards the end to avoid the beans boiling in the sauce. Continue until the green beans are cooked but retain a pleasant crispness and the mushrooms are coated with a thick sauce, about 20 minutes.
- Adjust sauce consistency and doneness: If the beans are cooked to your liking but the sauce hasn’t thickened enough, increase the heat to high to speed up reduction. Conversely, if the sauce has nearly evaporated but the beans need more cooking, add additional chicken stock 2 tablespoons at a time as needed.
- Final seasoning and serving: Taste the beans with mushrooms and add more salt if desired. Serve immediately to enjoy the dish at its best.
Notes
- Using Diamond Crystal kosher salt is recommended for best seasoning accuracy, but you can substitute with another kosher salt adjusting the quantity accordingly.
- Shallots can be used instead of red onion for a milder flavor.
- Keep stirring more frequently at the end to prevent the beans from boiling and to allow a thick sauce to develop.
- Adjust chicken stock quantity depending on desired sauce consistency and bean tenderness.
- This dish pairs well as a side to roasted or grilled meats, or can be incorporated into a vegetarian meal by substituting vegetable stock and omitting butter or replacing it with a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American