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  • Green Bean, Carrot and Mushroom Medley

    1 vote
    Green Bean, Carrot and Mushroom Medley
    Prep: 15 min Cook: 12 min Servings: 6
    by Salad Foodie
    396 recipes
    >
    A quick-to-fix green bean side dish or vegetarian main dish. I like to use my steamer for the beans and carrots, but they could also be boiled briefly and drained. This makes a beautiful presentation with interesting flavor combinations. The real trick is getting the seasoning right. Experiment with your favorite herb combinations, fresh or dried. This recipe serves six as a side dish or 2-3 as a main dish. Add some cooked brown rice or other whole grain or pasta choice to accompany.

    Ingredients

    • 1/2 pound fresh green beans, trimmed & cut into 1.5-inch lengths
    • 2 carrots, cut into thick strips & same length as beans
    • 1/4 cup butter
    • 1 medium onion, sliced (about 6 ounces)
    • 2 garlic cloves, minced
    • 1/2 pound mushrooms, sliced
    • 1/2 teaspoon salt, or more to taste
    • 1/4 teaspoon white pepper or lemon pepper
    • Additional herbs and seasonings as desired: rosemary, dill weed, basil, parsley, red pepper flakes, Better Than Bouillon Chicken or Vegetarian Base, lemon juice or white wine. (I used about 1 teaspoon total of mixed dried herbs, together with 1/2 teaspoon chicken bouillon base, a splash of wine,and a few shakes of Kirkland’s No Salt Seasoning.)

    Directions

    1. Place green beans in 1 inch of boiling water. Cover and cook 3 minutes. (Or instead use a steamer basket.) Add carrots, cover and continue to cook until beans and carrots are just barely tender but still firm; drain.
    2. Meanwhile melt butter in large skillet over medium heat. Saute onions, garlic and mushrooms until almost tender, Reduce heat, cover and simmer 3 minutes.
    3. Stir in drained green beans and carrots and all desired seasonings. Cover and cook 3 minutes over medium heat.

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    Comments

    • Salad Foodie
      Salad Foodie
      VARIATIONS: For Christmas use red bell pepper strips in place of carrots, and for other seasons, try yellow or orange bell peppers. But using bell peppers requires a cooking adjustment: instead of steaming them as with the carrots in Step 1, saute them with onions & mushrooms in Step 2.

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