Green Beans and Mushrooms with bacon are the ultimate comfort food combo! With complementary earthy flavors, the umami from the mushrooms enhances the green beans' mild sweetness. Even the staunchest bean hater cannot resist this one-pan recipe. It's become one of my favorite veggies with such simple ingredients. Ready in 20 minutes and pairs well with various low-carb meals - let's see what it takes to create these irresistible flavors!
This recipe is:
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- Low Carb
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- Keto
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- Dairy Free
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- Paleo
Table of Contents
7 Reasons To Love This Recipe
Even if you think you don't like them, you will love this green beans recipe for reasons like:
- The ingredients' earthy undertones meld beautifully.
- It’s a one-pan recipe!
- It’s chock-full of bacon!
- Low-carb and keto-friendly.
- Easy to omit the mushrooms if your family doesn’t love them.
- A quick recipe that even people who don’t love green beans will enjoy.
- Perfect for a weeknight meal or a holiday gathering.
Are Green Beans and Mushrooms Low-Carb?
Yes, mushrooms and green beans are both low-carb foods rich in fiber and other essential nutrients ideal for low-carb diets. This recipe has 4 g net carbs per serving and thus is a perfect low-carb side dish for anyone watching their carb intake.
Green Beans and Mushrooms Ingredients List
Get the following ingredients for this green beans and mushrooms recipe:
- 8 white mushrooms, quartered
- 1 pound green beans
- ½ pound bacon
- ½ cup shallots minced
- ¼ cup water
- 2 tablespoons olive oil
- ½ teaspoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Ingredient Substitutions
Use these substitutions if you are missing any of the ingredients listed above:
- Bacon: Since bacon fat flavor is crucial for the recipe, use speck, Canadian bacon, or pancetta.
- White mushrooms: Cremini or baby bella mushrooms are perfect swaps.
- Shallots: Use the same amount of diced red onion.
- Olive oil: Swap for 2 tablespoons butter, ghee or clarified butter for a rich buttery taste.
- Balsamic vinegar: Use 1 teaspoon of fresh lemon juice for the same level of tartness.
Additional Ingredients
Green beans with mushrooms and bacon are even more delicious if made with any of these optional additional ingredients:
- Fresh herbs: Green beans go great with fresh parsley and basil. Top the dish with some of these herbs.
- Garlic: Add 1 clove of minced garlic or 2 cloves of roasted garlic toward the end of the cooking process. The result is irresistibly delicious.
- Nuts: ¼ cup of toasted pine nuts or chopped walnuts will add a nice crunch and nutty flavor.
- Zest: Add some fresh lemon, orange, or lime zest, right before serving. The citrus flavor contrasts with the bacon, resulting in a beautiful pop of flavors.
- Oils: Green beans love nuts! Try hazelnut or walnut oil.
Note: The additional ingredients are optional and not part of the original recipe. Use them as flavor enhancers.
Cooking Tools
You need the following tools to make sautéed green beans and mushrooms:
- A large heavy-bottomed pan or skillet
- Spatula or wooden spoon
- Measuring cups and spoons
- Knife
- Cutting board
How To Cook Green Beans and Mushrooms: Complete Cooking Guide
Cooking Method
- Sautéing
Preparation Steps
- Gather all the ingredients and tools.
- Wash the green beans and trim their ends.
- Wash and quarter the mushrooms.
- Mince the shallots.
- Slice the bacon into bite-size pieces or batons.
- Measure the ingredients.
Cooking Instructions
- Heat the heavy-bottomed pan over high heat.
- Add the mushrooms to the hot pan without any oil or salt. Let them cook for 3-4 minutes to brown.
- Add the bacon batons. Allow to cook, stirring frequently, for 4-5 minutes.
- Add the shallots. Cook for 2-3 minutes while stirring.
- Remove the bacon and mushroom mixture from the pan and set aside.
- Add the green beans to the pan along with the olive oil, and season with salt and pepper if needed.
- Sauté 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.
Note: I like to slice my bacon while it is uncooked for this recipe. It just makes it easier overall.
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 3: After a few minutes, add the sliced bacon. Continue to cook, stirring frequently.
Step 4: Add the shallots. They will cook in the rendered fat from the bacon. Continue to cook until the shallots have turned translucent and then set aside.
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.
Step 6: Add the mushrooms, bacon and shallots back into the pan. Add in the balsamic vinegar and cook for 1-2 minutes more. Serve hot!
💡 My Pro Tip
Crisp green beans are crucial to this recipe. This means we can only use fresh green beans. Frozen green beans go limp quickly, and canned green beans are impossible to make crisp and firm. So, always go for fresh ones. You might be tempted to microwave them as a shortcut, but please don't
Microwaving makes green beans super-floppy. The best method is to follow the instructions given in the recipe and keep a keen eye on them. They turn soft when they begin to lose their vibrant color.
⏲️ Time-Saving Tips
- Buy cleaned and pre-trimmed beans. This prep process takes forever in the kitchen, especially if your beans still have the stems attached to them as you must cut each one off.
- Pre-slice your bacon into batons or small strips. Do this before cooking the bacon. The batons or lardons will cook more evenly and render their fat quicker.
- Use homemade bacon bits. You will shorten the cooking time as you won't have to render bacon. Add an extra tablespoon of ghee or unsalted butter to the pan if you are using bacon bits rather than rendering the fat from the bacon.
What To Serve With Green Beans and Mushrooms?
Mushrooms and green beans taste fantastic alongside various meat dishes. You can pair it with some fish dishes, but be careful as the bacon's flavor can overpower more delicate flavors. Some great pairing options are:
- Grilled Chipotle Chicken Wings: The flavorful chipotle wings complement the amazing flavors of green beans and mushrooms nicely.
- Flat Iron Pan-Seared Steak: Any juicy steak is a classic pairing with green beans and mushrooms. I also enjoy it as a perfect holiday dish!
- Simple Pan-Seared Cod: The cod provides a lighter option that pairs well with the earthy flavors of the sauteed green bean dish.
- Grilled Pork Chops: Grilled pork chops make a delicious main course alongside green beans and mushrooms.
Storage and Reheating Instructions
Storage
- You can cool or refrigerate this recipe, but I recommend eating it fresh the same day you cook it. Store the leftovers in an airtight container in the fridge for 4-5 days, but the green beans do get a bit soggy when reheated.
Freezing
- I do not recommend freezing this dish. As mentioned above, defrosted green beans are limp and lifeless!
Reheating
- I reheat this dish in an appropriately sized skillet for however much remains. Add a splash of cold water and cover tightly with a lid. Heat them over high heat until they are hot again.
Recipe Conclusion
Green Beans and Mushrooms with bacon is a delicious, healthy side dish. This recipe yields bold flavors that pair well with various meat dishes. The crispy shallots and bacon add savoriness, resulting in a majestic flavor bomb with umami from the mushrooms perfectly matching the beans' sweetness.
Best of all, this green bean side dish cooks fast. You will have it ready in less than 20 minutes, and everyone will appreciate its unique flavors. Give it a shot and share your thoughts in the comment below! I hope you enjoy it as much as we do!
More Healthy Side Dish Recipes:
Need more unique ideas for cooking green been recipes? Try these recipes:
FAQs
Yes, green beans are remarkably low-carb and fit for a ketogenic diet. A half cup of green beans only contains 4 g net carbs.
Salting mushrooms while cooking draws moisture from them and may prevent them from browning. Add the salt after the mushrooms have browned to achieve a nice golden color.
No, green beans are a specific type of bean called snap beans or string beans and are harvested while still immature.
Green Beans and Mushrooms (Low Carb, Keto, Gluten Free)
Ingredients
- 8 white mushrooms quartered
- 1 pound green beans
- ½ pound bacon
- ½ cup shallots minced
- ¼ cup water
- 2 tablespoons olive oil
- ½ teaspoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
Preparation Steps
- Gather all the ingredients and tools.
- Wash the green beans and trim their ends.
- Wash and quarter the mushrooms.
- Mince the shallots.
- Slice the bacon into bite-size pieces or batons.
- Measure the ingredients.
Cooking Instructions
- Heat the heavy-bottomed pan over high heat.
- Add the mushrooms to the hot pan without any oil or salt. Let them cook for 3-4 minutes to brown.
- Add the bacon batons. Allow to cook, stirring frequently, for 4-5 minutes.
- Add the shallots. Cook for 2-3 minutes while stirring.
- Remove the bacon and mushroom mixture from the pan and set aside.
- Add the green beans to the pan along with the olive oil, and season with salt and pepper if needed.
- Sauté 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
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Carole says
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.
Lawrence H Jacobsen says
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.
Lawrence H Jacobsen says
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.
Mobasir hassan says
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?