Green beans and mushrooms with bacon. Doesn't get much better than that when it comes to green beans. In under 20 minutes, you'll have an awesome low carb, keto side dish that the whole family will love.
Why Make This Green Beans and Mushrooms Recipe
Aside from the fact that it is a delightful recipe that will get even the most staunch "green bean hater" in your life to love green beans... here are a few other reasons to make this recipe:
Low carb & Keto: green beans and mushrooms are keto friendly... if you manage your portion size.
Bacon: this recipe is chock full of bacon. It adds a nice smoky under layer of flavor everyone will enjoy.
One Pan Recipe: find a heavy skillet with a lid and you're all set to make this recipe. It's really quite easy.
Around our house, green beans have become a favorite for everyone. When they turn out this tasty every time, it's no surprise.
How to make Green Beans and Mushrooms:
It's easy to cook this green beans and mushrooms recipe... just follow these simple steps:
Step 1: Gather up your ingredients, mince the shallots, slice the bacon and chop the mushrooms into quarters.
Step 2: Add the mushrooms to a HOT and dry pan. No oil or salt. Stir and watch them brown nicely in the pan.
Step 5: After the mushrooms, bacon and shallots have been removed from the pan and set aside, add in the green beans, salt, pepper and oil.
Cook for 1-2 minutes, then add in the water. Cover and allow to cook until the water has evaporated.
Other Low Carb Side Dishes:
Looking for something other than this green bean and mushroom recipe? Here are a few ideas:
If you want to stay with green beans, then check out my ABSOLUTE FAVORITE, go-to recipe: Lemon Butter with Haricot Vert.
Not interested in green beans or mushrooms? Ok. How about some cold side dishes. Maybe a Tomato Feta Salad or a Cucumber Feta Salad.
Looking for some heat? I've got you covered. Here are a couple SPICY side dishes: Spicy Roasted Cauliflower and Spicy Roasted Broccoli.
Low Carb and Keto Information
Eating low carb recipes like my Green Beans and Mushrooms has transformed my life for the better.
I'm passionate about sharing information about this way of eating, so let me just add my 2 cents here.
Does Low Carb Work is a great place to start. It does for some, but not all!
I give a bunch of great tips in How To Start A Low Carb Diet if you're interested in checking that out.
If you're like me and cook for the whole family, you might be interested in learning about the Low Carb Diet for Kids. This article is packed up with information.
Lastly, why not download my FREE 7 DAY LOW CARB DIET MEAL PLAN. It's packed up with recipes not found on this site, tips and a BONUS grocery planner.
Green Beans and Mushrooms (Low Carb, Keto, Gluten Free)
Make everyone in your family a lover of green beans with my Green Beans and Mushrooms recipe. It's so good with mushrooms, bacon and a touch of brightness from the balsamic vinegar. The perfect side dish to any low carb or keto meal.
Ingredients
- 1 Pound Green Beans
- ½ Pound Bacon
- 8 White Mushrooms, Quartered
- ½ Cup Shallots, Minced
- 2 Tablespoons Olive Oil
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Fresh Cracked Pepper
- ½ Teaspoon Balsamic Vinegar (or 1 teaspoon fresh lemon juice)
- ¼ Cup Water
Instructions
- Gather up all the ingredients and heat a heavy bottom pan large enough to fit everything over high heat.
- When the pan is hot, add the mushrooms without any oil or salt. Let them cook for 3-4 minutes to brown.
- Add in the bacon batons. Allow to cook, stirring frequently, for 4-5 minutes.
- Add in the shallots. Cook for 2-3 minutes while stirring.
- Remove the bacon and mushroom mixture from the pan and set aside.
- Add in the green beans to the pan along with the salt, pepper and olive oil.
- Sautee for 2 minutes over high heat.
- Add the water, cover and simmer for 5 minutes or until the water has cooked off and the beans are tender.
- Add the bacon and mushroom mixture and the balsamic vinegar. Stir to combine.
- Serve hot.
Notes
COOKING TIPS:
I like to slice my bacon while it is uncooked for this green beans and mushrooms recipe. It just makes it easier overall.
When you add the green beans to the pan, there may be bits of shallots remaining in the pan. This is fine and the flavor will actually be absorbed by the green beans.
SUBSTITUTION AND ALTERNATE FLAVOR IDEAS:
If you don't like mushrooms, simply omit them from the recipe. The result will be green beans with bacon and shallots which is really amazing on its own.
If you want a bit of heat in this dish (my family loves the heat), add in ½ teaspoon (or to your taste preferences) of spicy red pepper flakes. Awesome.
HOW TO SERVE AND STORE:
We serve the green beans and mushrooms recipe piping hot and direct from the pan using some tongs.
You can cool and refrigerate this recipe, but I will say that it is best the day that it is cooked. When it is reheated, unless your beans are seriously crispy, they will get a bit soggy.
I reheat this dish in an appropriately sized skillet for however many are remaining, add in a splash of water and cover tightly with a lid. I heat over high heat until they are hot again.
Nutrition Information
Yield
6Serving Size
½ CupAmount Per Serving Calories 258Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 37mgSodium 745mgCarbohydrates 10gFiber 3gSugar 4gProtein 15g
This website provides approximate nutrition data and information for convenience and as a courtesy only.
This recipe is absolutely PERFECT! Thank you so much for your excellent website and recipes. The recipes I've tried so far have all been 5 star. I sincerely hope you will publish a hard copy cookbook in the future.
Honestly, this is one of the best green bean recipes I've tried. Flavorful, and I like the idea of not having to go to the extra trouble of first blanching the beans then setting them aside and having to cook them more later.
I would say tho, that 1) there is no definition of what a bacon "baton" is - that was confusing; 2) prep time initially, until you get used to the process, is going to be considerably longer than what you state; 3) if you're going to cut the bacon, you need to do it when its semi-frozen, or cold - otherwise, there's much more potential for knife slippage and concordant injury.
A recipe like this always inspire me. Mushroom is my favourite and I am eagerly waiting to make this wonderful recipe. Right now I don't have a heavy skillet. Can I go with a non stick pan for this recipe? Will this give the same taste?