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person holding a spoonful of green beans and mushrooms
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5 from 1 vote

Green Beans and Mushrooms

This recipe for green beans and mushrooms is made totally from scratch.  Fresh green beans, olive oil, mushrooms, shallots, and bacon come together to make this delicious holiday side dish.  You’ll be proud to serve this to your family!
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: green bean side dish, green beans and mushrooms, holiday side dishes
Servings: 12 servings
Calories: 161kcal
Author: Brooke


  • 3 pounds fresh green beans cut into 2 inch lengths
  • 6 slices low-sodium bacon crumbled
  • 1 pound button mushrooms sliced
  • 3 tablespoons salted butter
  • 3 medium shallots sliced and separated into rings
  • ¼ cup white wine
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • ½ teaspoon salt
  • 3 tablespoons walnuts chopped
  • 2 tablespoons fresh parsley chopped


  • Bring a large pot of salted water to a boil.  Submerge the fresh green beans and cook for 5 minutes, then drain.  Shock in an ice water bath for a few minutes, then drain in a colander.
  • Cook the bacon in a skillet, flipping it with a fork.  Drain it on paper towels until cooled, then crumble it into bite-sized pieces.
  • Melt 2 tablespoons of butter in a large skillet over medium-high heat.  Fry the mushrooms until they have turned brown and all the liquid is gone.  Remove the mushrooms and set aside.
  • Add a little more butter to the same skillet, then cook the shallots until golden brown.  Set aside.
  • Pour in ¼ cup of white wine to deglaze the pan.  Scrape off the browned bits of mushrooms and shallots with a wooden turner.
  • Place the chopped walnuts in a small skillet over medium-high heat, and dry toast them, stirring constantly.  Watch them closely, as they can burn easily.
  • Return the mushroom, bacon, shallots, and green beans to the large skillet.  Turn the heat down to medium low to heat through.
  • Meanwhile, whisk the oil, vinegar, and salt together in a bowl.
  • Once the green beans are heated through, remove from the heat and pour the dressing over them and toss to combine.
  • Add the toasted walnuts to the mixture in the skillet and toss again, then garnish with chopped parsley.  Serve while still warm.


  • Do you have picky eaters?  Keep the mushrooms large.
  • Want to change this up? Add shaved Parmigiano-Reggiano as a garnish.
  • Want to avoid mushy beans? Don't over boil them.
  • Have green bean and mushroom leftovers?  Place in an airtight container, and store in the fridge for up to 4 days.


Calories: 161kcal | Carbohydrates: 11g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 204mg | Potassium: 422mg | Fiber: 4g | Sugar: 5g | Vitamin A: 933IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 2mg