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  • Prep-time: / Ready In:
  • Makes 5 cups

Sweet caramelized onions and crunchy toasted almonds add a delicious depth of flavor to this savory green bean skillet. Button mushrooms bring a meaty texture to every bite, while fresh thyme adds an herbal component that ties everything together. Incorporate this dish into your next Thanksgiving feast or enjoy alongside a vegetable pot pie for the ultimate comfort meal. 

Tip: Get a jump on your meal prep by making the onions in Step 1 and then storing them in the refrigerator for up to three days.

Skillet Green Beans with Caramelized Onions and Mushrooms in a serving tray on a blue table

Ingredients

  • 6 cups thinly sliced sweet onions
  • ½ cup low-sodium vegetable broth
  • 2 teaspoons pure maple syrup
  • 8 oz. fresh button mushrooms, halved or quartered
  • 1 lb. green beans, trimmed
  • ½ teaspoon chopped fresh thyme
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons sliced almonds, toasted

Instructions

  1. In a large nonstick skillet cook onions, covered, over low 10 to 15 minutes or until tender, stirring occasionally and adding enough of the broth, 1 to 2 tablespoons at time, as needed to prevent sticking. Cook, uncovered, over medium-high 3 to 5 minutes or until very tender and golden, stirring constantly and adding maple syrup the last 1 minute of cooking. Remove from heat; cover to keep warm.
  2. In a large skillet cook mushrooms over medium 3 to 4 minutes, stirring occasionally and adding enough of the broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in green beans, thyme, and the remaining broth. Bring to boiling; reduce heat. Simmer, covered, 6 to 8 minutes or until beans are crisp-tender. Stir in onions. Season with salt and pepper. Sprinkle with almonds.

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(4 from 4 votes)
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Lydia2 days ago
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I made this for Thanksgiving too and it was wonderful. Only changes I made were because my fiancé is enamored by the old school Campbell’s Cream of Mushroom soup green bean casserole. So, to mimic the texture of that, I added just a tablespoon of whole wheat flour to the broth and a tablespoon or so of oat milk and the effect was pretty perfect! He was sold 🙂

D. Lee2 weeks ago
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We made these for Thanksgiving and they were amazing!

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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