Creamy Skillet Green Beans with Mushrooms

I had all the nostalgic recipes floating around in my head when I came up with these Creamy Green Beans and Mushrooms. First, I was thinking about green bean casserole, but I didn’t want the heaviness of cream of mushroom soup. And I was craving the flavors of Beef Stroganoff. Then I realized that much like the stronganoff recipe, in my vintage copycat Ground Beef and Potatoes Skillet, I use Greek yogurt to make an easy cream of mushroom swap.

And there you have it, what I ended up with was steamed green beans tossed in a quick and easy creamy mushroom sauce for a delicious veggie side dish you can make in one skillet. Simple enough for any night of the week, but special enough for a holiday meal, and made with simple, fresh ingredients

Why You’ll Love Creamy Green Beans and Mushrooms

• Be efficient in the kitchen. You can dirty fewer dishes by steaming the green beans, then setting them aside and using the same pan to make the sauce. Or save time by using one pan to steam while you have the mushrooms cooking in the pan you’ll use to put everything together.
• Tastes so rich. The mushrooms, along with a splash of Worcestershire sauce, add a wonderful umami depth of flavor to the cream sauce. And the combination of a cornstarch slurry with Greek yogurt makes it feel luxurious while keeping it light.
• Naturally gluten free. But no cream of mushroom soup here. And no flour roux either. Just common pantry ingredients. So it’s gluten free without fuss.

Recipe Ingredients

• Green beans. I prefer using fresh beans so that they can cook them to a nice crisp-tender, but you can use frozen ones. The fresh beans that come in a microwaveable plastic bag save time because you won’t need to snip the ends.
• Unsalted butter. If you only have salted butter, just taste and adjust your seasoning accordingly.
• Fresh mushrooms. White, cremini, or baby bella mushrooms can be used. Wipe them with a cloth or paper towel and slice 1/4-inch thick.
• Onion.
• Garlic.
• Salt and pepper.
• Beef broth or stock. Chicken or vegetable broth can be substituted if that is what you have, but the flavor won’t be quite as rich. Typically, I prefer broth in a box versus the canned variety as it has better flavor. Regardless of what you use, be sure it is gluten free, if needed. Some of the cheaper brands will have colors and flavors added to them that may contain gluten.
• Worcestershire sauce. Again, be sure to use a gluten fre brand, if needed. This can vary by country, and Lea & Perrins is gluten free (at the time of writing) in the United States, but not in other countries. Always read labels.
• Cornstarch.
• Plain Greek yogurt. Full fat, low fat, and nonfat all work fine, as does sour cream, if that’s what you have on hand.

Tips for Success

• Minimize your dishes. I use a deep skillet like the one I show in the photos from LeCreuset and set a steamer basket in the same skillet where you will cook everything else. Just set them aside while you make the creamy mushroom mixture.
• Make the slurry separately. You’ll want to make sure you whisk the cornstarch into the broth before adding it to the hot skillet. If you add cornstarch to a warm liquid, it will clump.
• Don’t curdle the yogurt. You’ll want to remove it from the heat before you add the Greek yogurt to the skillet. If you need to warm it up, do that gently over low heat and do not let it bubble, but you can cause it to separate. You can still eat it, but it won’t have a nice, smooth consistency.
• Skip the mushrooms. I know some people are not mushroom fans. Luckily, the creamy green beans are tasty on their own, so you can feel free to omit the mushrooms or try adding another veggie, like carrots or cauliflower. Just steam them with the beans.
• Double it up. You can also double the recipe, but you’ll want to use a bigger skillet. I usually use a 10-inch skillet to prepare this dish, but for double, you will probably want to use a 12-inch or 5- or 6-quart skillet or a medium pot.
• Prep in advance. You can make these creamy ahead of time, as they do reheat nicely if you follow the notes below.

Storing and Reheating

• Refrigerator – Store any leftovers in an airtight container in the fridge for 2 to 3 days.
• Freezer – I do not recommend freezing, as the creamy sauce can separate and the mushrooms may become spongy.
• Reheat – Simply add them back to the skillet and gently warm over medium-low heat. Because of the cornstarch, they will thicken up when chilled, so you may need to add a splash of broth or water when reheating them. You don’t want to bring it to a full boil, as that may cause the yogurt to curdle.

Make it a Meal

I often serve these creamy green beans with an easy dinner on a busy weeknight, paired with some Easy Skillet Cube Steaks and Baked Sweet Potato Fries. But there’s just somethig that makes them feel special with Sunday dinners or holiday meals like these serving suggestions:

• Holiday mains. This is a dish that can go from Easter to Christmas and everything in between, with holiday centerpieces like Cranberry Garlic Prime Rib or Baked Ham with Brown Sugar Glaze.
• Weekend entrees. Choose your favorite Sunday dinner, whether you go with classic Rosemary Roast Chicken or comforting Balsamic Meatloaf.
• Favorite sides. Special meals in my house mean I’m whipping up Cheesy Mashed Potatoes with Bacon or our beloved Corn Pudding.
• More veggies. If green beans and mushrooms aren’t enough, add Horseradish Cheddar Mashed Cauliflower Casserole or a pan of Balsamic Roasted Vegetables.