7. Sautéed Green Beans, Mushrooms and Onions

Classy, filling vegetarian side dish

Prep to plate time: 1 hr 30 min
Servings: 6-8


  • 1 lbs Cipollini Onions (substitute 2 large Onions)
  • 2 lbs Green Beans
  • 1 lbs Button Mushrooms
  • 1 medium Shallot
  • 4 cloves Garlic
  • 1 Lemon
  • 1 tsp Soy Sauce
  • 1 tsp Thyme
  • 4 Tbsp unsalted Butter, divided
  • Vegetable Oil
  • Salt
  • Black Pepper


  1. PREP: Trim and peel onions. Wash and trim green beans. Wash, trim and quarter mushrooms
  2. PREP: Mince shallot and garlic
  3. Melt 3 Tbsp of butter in a large non-stick or cast iron skillet over medium heat
  4. Add onions and season with salt and pepper. Reduce heat to low and cook while turning occasionally until onions are a dark, caramel brown. About 45 min.
  5. In a separate large pot, bring enough water to cover green beans to a boil. Add beans and cook until tender/crisp, about 3 min. Drain and run under cold water
  6. When onions and green beans are ready, heat 2 Tbsp vegetable in a large saucepan over over high heat. Add mushrooms and and cook, stirring occasionally, until they have released all their liquid and have browned. Reduce the heat if it starts to smoke excessively. About 10 min.
  7. Add shallots, garlic, thyme and 1 Tbsp butter and cook for 1 min
  8. Add soy sauce and toss to combine
  9. Add green beans, onions and lemon juice to the mushroom. Toss to reheat and combine
  10. PLATE

Inspired by: Serious Eats

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