Green Bean and Mushroom Medley

Green Bean and Mushroom Medley

376 Reviews 19 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Recipe by  THE MOM

“This is a great vegetable side dish. This is always served at our family gatherings with no leftovers.”

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Adjust Servings

Original recipe yields 6 servings



  1. Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
  2. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

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Reviews (376)

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This recipe catches you by surprise. I didn't think this would be anything more than just regular string beans, but it really was a lot more than that, it was superb! :) The mushrooms are really important in order to get the full taste of this so don't forget them. I used baby portobello. The carrots add to the taste and make the dish look very appetizing because of the color contrast. I steamed the carrots and beans instead of boiling. If you prefer to do it this way as well, then I would suggest to make sure either a) the carrots are a cut little ticker than the beans before steaming all at once, or b) cutting the carrots the same thickness as the beans, but start steaming the beans for 3 minutes first before adding the carrots as the two vegetables won't steam at the same rate. It's good to have the same texture for both rather than one softer than the other. Also, as per another review I added 1 tsp of rosemary and 1 tsp thyme to the mix and everything came out great. Even a little more of the sesame seeds doesn't hurt. I had no issues with the salt content. Will definitely make this again!



Very good base recipe. Changes I made: -Cooked mushrooms in olive oil and minced garlic until slightly tender -Steam the green beans and carrots to firmness of liking. -Added onions to green beans and carrots to steam for 2-3 minutes to firmness of liking. -Stir veggie mixture with mushrooms, add 2 dashes of seasoning salt, garlic salt, rosemary, and thyme -Cook 1-2 additional minutes to warm if necessary Key is to keep an eye on the steamed veggies.



This is a wonderful dish! I think the carrots are a lovely addition. I did however drastically cut the salt by using only the seasoning salt, plain garlic powder, and no plain salt. A beautiful side dish with a very simple preparation.

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Amount Per Serving (6 total)

  • Calories
  • 103 cal
  • 5%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 7.7 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 610 mg
  • 24%

Based on a 2,000 calorie diet



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French Onion Green Bean Casserole


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