Green Beans with Mushroom Cream Sauce

Green Beans with Mushroom Cream Sauce
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Try this fresh take on green bean casserole, with steamed green beans and a delicious fresh mushroom sauce!


  • 1 tbsp Butter
  • ½ tsp Minced Garlic
  • 1 small Shallot, finely chopped
  • 8 oz Cremini Mushrooms, sliced
  • ¼ tsp Kosher Salt
  • ¼ tsp Ground Black Pepper
  • 2 tbsp Sherry
  • 1 cup Heavy Cream
  • 1 ¼ lb Green Beans, trimmed


  1. Melt butter in a large skillet over medium heat. Add garlic and shallots; cook 2-4 minutes until fragrant and translucent. Add mushrooms, salt and pepper, cook 4-6 minutes until lightly browned and liquid is released and reduced. Add sherry, cook until pan is almost dry. Add heavy cream; reduce by half.
  2. Meanwhile, place a steamer basket over a pot of boiling water. Add green beans; cook 4-6 minutes until tender crisp.
  3. Toss green beans in mushrooms sauce; cook an addition 3-5 minutes until sauce reduces further and clings to beans. Adjust seasoning to taste.
  4. Refrigerate leftovers.


Green beans can be steamed the day before. Shock in ice water to stop cooking, dry and store refrigerated. Reheat in the mushroom sauce just before serving.

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