Green Beans with Mushrooms & Onions
Green beans with mushrooms and onions come together in one skillet in about 35 minutes. Caramelized onions and cremini mushrooms cook in ghee, then fresh green beans steam in vegetable stock for a simple mushroom pan gravy. This is a Whole30 and dairy-free green bean side dish for weeknights or Thanksgiving.
Servings: 6
Ingredients
- 2 tablespoons ghee
- 1 tablespoon olive oil
- 1 large onion very thinly sliced
- 10 ounces cremini mushrooms thinly sliced
- 1 teaspoon kosher salt divided
- 1 tablespoon fresh thyme
- 1½ pounds green beans washed and trimmed
- 1 cup vegetable stock
- ½ teaspoon cracked black pepper
Instructions
- Heat ghee and olive oil in a large skillet over medium heat, until hot. Add onion and stir to coat.
- Cook onion for 3 to 5 minutes, until it begins to turn translucent. Add sliced mushrooms.
- Continue cooking mushrooms and onions until liquid has evaporated, about 10 minutes. Add ½ teaspoon kosher salt and continue cooking for an additional 7 to 10 minutes, until everything begins to caramelize.
- Add fresh thyme to the skillet, along with green beans and vegetable broth. Stir to combine and cover with a lid.
- Let cook, untouched for 10 minutes, until green beans are steamed. Stir, add the other ½ teaspoon salt and ½ teaspoon pepper and transfer to a rimmed platter.
- Pour over stock from the pan, which will have created a thin mushroom gravy. Serve.
Notes
You can keep this dish warm for 30 to 45 minutes before serving by keeping the lid on the pan.