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Green beans with mushrooms and bacon recipe

Green beans with mushrooms and bacon recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Mushrooms, bacon and green beans are pan-fried together creating a quick and tasty side dish.

2 people made this

IngredientsServes: 4

  • 2 tablespoons butter
  • 225g sliced mushrooms
  • 1 teaspoon ( minced onion
  • 1/2 teaspoon minced garlic
  • 30g cooked bacon, chopped
  • 1 pinch lemon-pepper seasoning
  • 1 pinch herb-seasoning salt
  • 125g frozen green beans

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Melt butter in a pan over medium heat; cook and stir mushrooms, onion and garlic until mushrooms are slightly tender, about 5 minutes. Stir bacon, lemon pepper and seasoning salt into onion mixture; cook until mushrooms are tender, 5 to 10 more minutes.
  2. Stir green beans into mushroom mixture; cook, stirring occasionally, until green beans are softened and cooked through, 5 to 10 minutes.

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Bacon, Mushrooms, and Green Beans – Oh my!

This is a simple and easy side dish of bacon, mushrooms, and green beans sautéed in garlic that&rsquos loaded in flavor and done in 35 minutes or less! It&rsquos one of the best keto side dish recipes!

Ready to turn a simple side dish into a tasty one?

The salty taste of the bacon, mushrooms sautéed in bacon drippings, and the garlic flavor really lifts the traditional green bean side dish we all see.

It&rsquos great to serve with holiday dinners (like Easter Ham or Thanksgiving Turkey) or just for dinner with your family.

Skillet Green Beans with Bacon

Fresh green beans are one of the few vegetables that everyone in my family will eat. Even more so when I add bacon, and these quick Skillet Green Beans with Bacon are one of our favorites!

I love how the beans get a little bit crispy and blackened in the skillet, but stay tender and juicy on the inside.

I made this tonight and my family really liked it. I added a package of fresh mushrooms and the recipe turned out great!

I like to leave my green beans whole and just trim the ends, but if you prefer smaller pieces, you could certainly cut them in half.

These beans are easy enough to serve as a weeknight side dish, but nice enough for your holiday menu.

I’m pretty sure it’s the bacon, but when I come across a way to serve veggies that my kids actually enjoy, it’s going to make a regular appearance at my dinner table!

Green Beans with Bacon and Mushrooms

This post may contain affiliate links. Read our disclosure policy here.

I was experimenting with ways to cook mushrooms with green beans without using cream of mushroom soup and came up with this delicious Green Beans with Bacon and Mushrooms recipe.

My daughter isn&rsquot especially fond of green beans and for some reason I feel an overwhelming need to create recipes that will make my kids fall in love with the vegetables that they think they don&rsquot like. I hit a home run with the Garlic-Ginger Green Beans that are included in my book Prep-Ahead Meals from Scratch. My daughter liked those so much that I was excited to share my newest green bean recipe with her when she was home from college. She initially was a bit skeptical:

Me: &ldquoTry my new green bean recipe. It has bacon and sherry&rdquo.

My daughter: &ldquoI feel like you are over compensating. &lsquoI&rsquom sorry you have to eat green beans, but here is bacon. And booze'&rdquo.

My daughter: &ldquoIt is! Move over Green Bean Casserole, there&rsquos a new way for green beans to make you fat&rdquo.

This is just one example of why she is not in charge of my marketing. 😉

Even though this has a few slices of bacon, this is not as unhealthy as it sounds. I use fresh red onion instead of fried onions and fresh mushrooms instead of cream of mushroom soup.

It is every bit as delicious as it sounds because it has bacon. And booze. 🙂

Green Beans and Chanterelle Mushrooms

This post may contain affiliate links. Please read my disclosure policy.

Green Beans and Chanterelle Mushrooms – rich, earthy and very meaty chanterelle mushrooms perfectly paired together with green beans, bacon and walnuts.

I can’t believe it’s Easter already, I feel like I haven’t accomplished anything. I haven’t even colored eggs. Oh well, it’s all good! And it’s snowing, yay, 2nd day in a row, but it’s two warm outside, because the snow isn’t really sticking to the ground, but it sure is trying!

As promised, here is this delicious green beans and chanterelle mushroom side dish, with bacon and walnuts nonetheless. The perfect accompaniment to a nice roasted leg of lamb.

I’ve been going to a new local grocery store and the one thing that keeps me going back there is the fact that they have chanterelle mushrooms. I absolutely love mushrooms, especially wild mushrooms like these chanterelle mushrooms. They’re earthy, meaty and just so yummy. I absolutely love them.

So this recipe has 2 of my favorite ingredients, chanterelle mushrooms and bacon. Oh how I’ve missed bacon, I feel like I haven’t had it in a while. And look at it, doesn’t it look purrty? Like candy!

If you can’t find chanterelle mushrooms, you can use plain mushrooms, no biggie, but if you can find them, I really think you should try them, they’re so much more flavorful than the usual white mushrooms, and so much more meatier and tastier.

And with recipe I leave you to enjoy your Easter, I sure hope you give this recipe a try, it’s such a great side dish.


Add to boiling water with a teaspoon of salt.

Blanch the beans for about 4 minutes until tender-crisp.

Drain beans and plunge into an ice water right away to stop cooking any further.

Let cool completely and drain again.

Cook bacon until crispy. Reserve 1 tablespoon of bacon drippings if desired.

Chop bacon into small pieces.

Heat a large nonstick skillet over high heat, add 1 tablespoon of bacon drippings, or vegetable oil, or butter.

  • Fresh green beans: You can purchase them by the pound or pre-packaged.
  • Olive oil: This is my go-to oil as part of a healthy Mediterranean diet.
  • Fresh garlic: Freshly minced garlic gives green beans so much flavor.
  • Mushrooms: Here I used cremini (baby portobella) mushrooms, but I also like white button.
  • Salt and pepper: For seasoning according to your tastes.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

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1 pound green beans, cut in 1" pieces
3 slices bacon
1 large onion, chopped
1 cup sliced mushrooms
1/4 teaspoon black pepper
1/2 teaspoon salt
1 can (10.75 ounce size) chicken broth

Preheat the oven to 350 degrees F.

Place the beans in the bottom of a 2-quart baking dish. Set aside.

Heat a skillet over medium heat. Add the bacon and cook until crisp. Remove the bacon from the skillet and set on paper toweling to drain. Do not drain the grease from the skillet.

Add the onion and mushrooms to the skillet and cook on medium heat until soft. Add the black pepper, salt, and chicken broth to the skillet. Cook, stirring to scrape up any cooked-on bits in the skillet, for 2-3 minutes.

Pour the mixture over the beans in the baking dish.

Cover the dish and bake at 350 degrees F for 40-45 minutes or until the beans are soft.

Green Bean-Mushroom Casserole with Candied Bacon

Brown sugar takes this must-have side to the next level.

Talk about creamy! The classic Thanksgiving staple gets a delicious makeover that your guests will love.

kosher salt, plus more to taste

  1. Preheat the oven to 400 ̊. Lay the bacon slices on a rack set on a rimmed baking sheet. Combine the brown sugar and maple syrup in a small microwave-safe bowl and microwave just until melted, about 15 seconds, then stir. Brush on the top of each slice of bacon. Bake, rotating the pan halfway through, until the bacon is crisp, about 15 minutes. Let sit on the rack for 5 minutes, then lift the bacon off the rack so that it doesn&rsquot stick. Return to the rack and let cool completely, about 20 minutes. Chop and set aside.
  2. Meanwhile, bring a large pot of salted water to a boil. Add half of the green beans and cook until bright green but still crisp, 3 to 4 minutes. Use a slotted spoon to remove the beans and immediately plunge into a bowl of ice water. Repeat with the remaining beans. Drain the beans from the ice water once they are cool.
  3. Dump out the water from the pot. Add 4 tablespoons butter and melt over medium-high heat. Add the mushrooms, shallots, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, 4 to 5 minutes. Stir in the garlic and cook until fragrant, 1 minute. Remove everything to a sheet pan.
  4. Melt the remaining 4 tablespoons butter in the pot over medium-high heat. Add the flour and whisk to combine. Cook for a minute or two, then pour in the milk, half-and-half, 1 teaspoon salt and a few grinds of pepper. Continue cooking, whisking, until thickened, 6 to 7 minutes.
  5. Stir the green beans, mushroom mix, the remaining 1 teaspoon salt and a few grinds of pepper into the sauce. Transfer to a 2-quart baking dish and bake until bubbly, 15 to 20 minutes. Top with the bacon and almonds.

Make-ahead tip: Make the casserole up to 2 days in advance, but do not bake cover and refrigerate. On Thanksgiving, bring to room temperature, then bake, covered, at 300 ̊ until bubbly, about 1 hour 15 minutes. Make the bacon up to 1 day ahead and store in a paper towel&ndashlined airtight container at room temperature.

Watch the video: Cooking With Fey-Ζυμαρικά Φούρνου με Μανιτάρια και Μπέικον (June 2022).


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