Description
This roasted green beans and mushrooms recipe with homemade creamy mushroom-thyme sauce is a quick holiday side you’ll love.
Ingredients
Scale
Green Beans:
- 3 cups of fresh green beans, ends trimmed and cut into 1 1/2″ sticks
- 2 tablespoons olive oil
- salt & pepper to season
Mushroom Cream Sauce:
- 1 tablespoon olive oil
- 1 cup of onion, diced
- 2 garlic cloves, minced
- 2 cups of baby bella mushrooms, sliced
- 8 oz. of shitake mushrooms
- 3/4 cup chicken bone broth
- 1/2 cup coconut milk, from can
- 1 tablespoon of lemon juice
- 1 tablespoons of fresh thyme
Instructions
Roasted Green Beans:Â
- Heat oven to 400°F.
- Line a baking sheet with parchment paper for easy cleanup.
- Add green beans to the baking sheet. Drizzle with olive oil and season with salt and pepper. Using your hands toss the green beans to make sure everything is coated and seasoned.
- Bake for 10 minutes.
- Remove from oven and add to a large plate.
Mushroom Cream Sauce:
- Heat a large skillet to medium high heat.
- Add olive oil and onions. Saute for 3-4 minutes until translucent.
- Next, add in both sets of mushrooms and garlic. Saute for 5-7 minutes, stirring throughout until mushrooms are browned.
- Once mushrooms are browned, add in the chicken broth and season with salt & pepper to taste. Bring to a boil, then reduce to simmer.
- Once liquid is reduced add in coconut milk, lemon juice and fresh thyme. Simmer for 1-2 minutes,
- Pour mushroom mixture over green beans and serve.
