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Green Beans with Mushrooms

Photo: Maria Robledo; Styling: Anna Last
Yield Makes 4 servings
Sautéed mushrooms deliver flavor without the sodium overload of canned cream of mushroom soup. Crispy onions are a must-have; just fry them in olive oil.


  • 1/2 small red onion, cut into thin rings and separated
  • 2 tablespoons all-purpose flour
  • Kosher salt and black pepper
  • 2 1/2 tablespoons olive oil
  • 8 ounces button mushrooms, sliced
  • 1 cup 1 percent milk
  • 1 pound frozen green beans, thawed

Nutrition Information

  • calories 143
  • fat 6 g
  • satfat 1 g
  • cholesterol 3 mg
  • sodium 271 mg
  • protein 5 g
  • carbohydrate 16 g
  • fiber 3 g
  • sugars 5 g

How to Make It

  1. In a bowl, toss the onion with 1 tablespoon of the flour and 1/4 teaspoon salt. Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. Cook the onion, stirring, until golden brown, 1 to 2 minutes; transfer to a plate.

    Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Cook mushrooms, stirring, until tender, 5 to 6 minutes.

    Reduce heat to medium. Sprinkle the remaining tablespoon of flour over the mushrooms and cook, stirring, for 1 minute. Add the milk and 1/4 teaspoon each salt and pepper. Simmer, stirring, until mixture begins to thicken, 1 to 2 minutes. Add green beans and cook until heated through, 3 to 4 minutes. Top with the onions.