My sister Nancy is a vegetarian, and when she comes to my house for family gatherings, there’s a lot on the menu that she can’t eat. Several years ago, she started bringing this delicious side dish to our family gatherings and it’s one of my favorites. I can never get over how much flavor the mushrooms add to this recipe, and I use to think I didn’t even like mushrooms. Who needs meat to flavor green beans….this recipe is full of flavor. When my sister brings it to my house, she triples the recipe….enough said!
You won’t see illustrated steps on how to make this recipe, because I have actually never made it, due to my sister always doing the honors….
Trust me you’ll enjoy!Print
Sautéed onions and mushrooms lend a ton of flavor to this green bean and carrot medley!
- 8 ounce, about 1 1/2 cups, fresh green beans, cut into 1 inch pieces
- 2 medium carrots, cut lengthwise into halves, then into 1 inch strips
- 1 medium onion, cut into 1/4 inch slices
- 8 ounces fresh mushrooms cut into 1/4 inch slices
- 1/2 stick real butter
- 1 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/8 teaspoon white pepper
- In a 2 quart pan, heat about an inch of water to boiling. Add the beans and carrots. Heat to boiling and reduce heat to low. Cover and simmer about 12 minutes until almost tender, stirring occasionally.
- Melt the butter in a large skillet; saute the onions and mushrooms in the butter over medium heat, until they are almost tender, about 4-5 minutes. Reduce the heat to low. Cover and simmer for about 3 minutes.
- Add the beans, carrots, salt, garlic salt and pepper and stir to combine. Cover and cook over medium heat for about 5 minutes and serve.
- Nancy uses White Button mushrooms, but you can use any kind.
- This recipe serves about 5-6. You might consider tripling this recipe when making on a holiday.
- Serving Size: 5