Sauteed Green Beans with Bacon & Mushrooms
Rich, earthy flavors of Portobella mushrooms, thick bacon and garlic season these sauteed green beans to make a star of a side dish. The perfect alternative for those who aren't fond of all that comes in the traditional green bean casserole.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 12-16 oz fresh green beans washed and clean
- 12 oz thick sliced bacon
- 5-6 large baby bella mushroom caps
- 1/2 C chicken broth
- 1 Tbsp bacon grease from cooked bacon
- 1 tsp minced garlice
- 1 tsp onion flakes
- 1/2 tsp each salt & pepper
Chop bacon into large pieces before cooking. Cook bacon pieces. Set aside.
Pour off all but 1 Tbsp of the bacon grease. Place skillet with reserved Tbsp bacon grease on stove top over medium heat. Add 1/4 C of the chicken broth. Stir. Add green beans. Toss beans to coat. Cover and simmer until beans are bright green and fork tender.
Remove beans from skillet, put into a medium bowl and set aside. Keep broth mixture in the skillet.
Add the rest of the chicken broth to the skillet with garlic and onion flakes. Stir while garlic browns. Add sliced mushrooms. Toss mushrooms in skillet to coat. Cook 2-3 minutes while mushrooms reduce.
When mushrooms begin to shrink, remove from heat. Add beans and bacon back to hot skillet. Add salt and pepper. Toss to coat beans.
Garnish with fried onion strips, if desired. Serve.