There’s nothing like fresh garden vegetables!  Consider yourself lucky if you have your own garden or subscribe to a vegetable box program because you can’t beat the clean, crisp, earthy  taste of vegetables freshly plucked from the vine or soil. Mushroom Green Beans are a great way to savour your bounty!

While I love green beans simply cooked with butter, salt and pepper,  sometimes it’s nice to change it up a bit.  Today I’m sharing Mushroom Green Beans in casserole form.  This dish makes a great side for company and can be made ahead and popped in the oven when needed.  You’ll love this Mushroom Green Bean side dish because it’s loaded with mushrooms, shallots and plenty of cheese.  The buttery bread crumb topping will make you want to go back for seconds.  Enjoy!

Recipe Source:  Compelled To Cook

 

Mushroom Green Beans
Print Recipe
    Servings Prep Time
    8 15 minutes
    Cook Time
    35-40 minutes
    Servings Prep Time
    8 15 minutes
    Cook Time
    35-40 minutes
    Mushroom Green Beans
    Print Recipe
      Servings Prep Time
      8 15 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      8 15 minutes
      Cook Time
      35-40 minutes
      Ingredients
      Beans
      Topping
      Servings:
      Instructions
      Breadcrumb Topping
      1. In a small bowl stir together all dry ingredients including cheese. Drizzle butter into dry and stir to combine. Set aside.
      Beans
      1. Preheat oven to 350℉. In a medium sauté pan heat oil over medium heat and sauté shallots and garlic for 2-3 minutes until starting to soften. Add mushrooms, Worcestershire sauce, salt and pepper. Cook until mushroom have cooked down and moisture has evaporated, about 5-6 minutes. While cooking shallots and mushrooms cook beans in boiling salted water for 6-7 minutes.
      2. Drain beans well and toss with mushroom mixture, and asiago cheese. Pour into a greased casserole dish and sprinkle with topping. Bake for 20-25 minutes until topping is golden. Serve immediately.
      Recipe Notes

      White and cremini mushrooms work well here, but my personal favourite is 1/2 ounce dry wild mushrooms (prepped as per container), coarsely chopped and added with 10 ounces of sliced cremini mushrooms as shown in this post.

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