Make way for green beans with mushrooms and bacon! This is such a fun way to take ordinary green beans to the next level of flavor.
Why Mix Green Beans, Mushrooms, and Bacon
- Green beans with mushrooms and bacon are a delicious and savory side dish that’s perfect for any meal.
- The combination of tender green beans, meaty mushrooms, and salty bacon creates a flavor explosion in your mouth.
- This dish is easy to make and can be whipped up in no time, making it a great option for busy weeknights or special occasions.
- Whether you’re looking for a side dish to complement your main course or simply want to add more veggies to your diet, green beans with mushrooms and bacon are a great choice.
Sourcing fresh green beans in stores is relatively easy, as they are a commonly stocked vegetable. When shopping for green beans, it’s important to look for beans that are bright green and firm to the touch. Avoid beans that are discolored, limp, or have bruises or spots.
If possible, choose beans that are uniform in size, as this will ensure even cooking. It’s also a good idea to check the ends of the beans to make sure they are not dry or brown.
Some grocery stores will have pre-packaged green beans that have been washed and trimmed, while others may have loose beans that require trimming. If you’re purchasing loose beans, look for ones with stems that are still attached, as this can help preserve freshness.
Preparing The Green Bean Side Dish
To make this green bean dish, chop the bacon into 1-inch pieces. Start by cooking the bacon in a large skillet over medium heat. Place the bacon in the skillet and cook until crispy, flipping them occasionally to cook evenly. This should take about 6-8 minutes depending on the thickness of the bacon.
Once the bacon is cooked, remove it from the skillet and place it on a paper towel-lined plate to drain. Allow the bacon grease to cool slightly in the skillet.
While the bacon is cooking, prepare the mushrooms by wiping them clean with a damp paper towel and slicing them into bite-sized pieces.
Once the bacon grease has cooled a bit, add the sliced mushrooms to the skillet and cook over medium heat. Stir occasionally and cook for about 5-7 minutes, or until the mushrooms are tender and lightly browned. Then, add the chopped garlic and allow it to become fragrant.
Meanwhile, I washed the beans and cut off the stem ends and put them into a bowl, added a couple of tablespoons of water, and microwaved them for 4 1/2 minutes. They still had a slight crunch, which I like. If you like them softer, nuke them for another minute or so. Just keep checking them, but be careful…they are really hot!
Once the mushrooms are cooked, add the bacon pieces back into the skillet. Stir to combine the bacon and mushrooms. Then add the microwaved green beans.
Heat everything together over low heat for a few minutes, stirring occasionally to ensure the beans, bacon, and mushrooms are evenly heated.
Once everything is heated through, remove the skillet from the heat and serve immediately.
What Meats Should You Serve With The Beans?
Grilled chicken: A grilled chicken breast seasoned with herbs and spices is a healthy and flavorful option to serve with green beans with mushrooms and bacon.
Baked salmon: A baked salmon fillet seasoned with lemon and herbs is a nutritious and delicious protein option.
Beef tenderloin: A juicy beef tenderloin seasoned with garlic and rosemary is a decadent protein option that pairs well with the savory flavors of green beans with mushrooms and bacon.
Tofu stir-fry: For a vegetarian option, a tofu stir-fry with vegetables and soy sauce is a protein-packed dish that complements this side dish.
Grilled shrimp: Grilled shrimp seasoned with chili powder and lime juice is a tasty and light protein option that pairs well with the freshness of green beans.
Green beans with mushrooms and bacon is a tasty and satisfying side dish that is easy to prepare and perfect for any occasion.
The combination of tender green beans, meaty mushrooms, and salty bacon is a flavor explosion in your mouth, making this dish a crowd-pleaser. It’s a sure way to add some excitement to your next meal!
Fresh Green Beans with Mushrooms and Bacon
- 1 lbs . fresh green beans , cleaned and de-stemmed, (or whole frozen)
- 8 oz . button mushrooms coarsely sliced
- 5 slices thick cut bacon , cut into 1" pieces
- 3 or 4 large garlic cloves , coarsely chopped, (2 tbsp or so)
- 2 tbsp bacon grease
- 1/2 tsp salt
- Microwave the green beans with 2 or 3 tbsp water in a bowl until the desired doneness, 4 to 6 mins., drain and reserve.
- Cook the bacon in a large skillet on medium heat until nicely browned, (6 to 8 mins), remove to a paper towel-lined plate, and save the grease.
- With the skillet on medium heat, add the chopped mushrooms and stir occasionally and cook for 5 to 7 minutes until the mushrooms are starting to brown. Next, add the chopped garlic cloves and allow the garlic to become fragrant which only takes 30 seconds or so.
- Then, add the bacon pieces and microwaved green beans back to the skillet on low temperature and stir to combine and heat everything evenly.
- Once everything is heated through, remove the skillet from the heat. Taste and add a sprinkle of salt if desired. Serve immediately.
- To use frozen beans, let them thaw completely and test one by giving it a bite. Since frozen beans are blanched before freezing, they may only need to be microwaved for a short time. Microwave them for a minute and test them again. Keep microwaving them until they are tender to your liking.
- Leftovers should be kept in an airtight container refrigerated for up to 3 days.
Absolutely loved this entire recipe until you said crispy for the beans – sorry I can’t do crispy green beans – gotta go a few more minutes so they’re softer…love the mushrooms, etc. Will be making this one very soon – over abundance of green beans (and tomatoes, by the gallon) so any saucy recipes will be welcome up here in Delaware (p.s. I’m a Floridian =born down there in 1941 and still come down there for the winter cause I truly can’t exist in the cold and snow !! )
Hi Marie, thanks for the comment. I used to like my veggies softer, but my tastes have changed. We’re headed back to Florida in a few weeks…before the snow hits in Minnesota!