Skillet Green Beans with Mushrooms and Onions

Green beans with mushrooms and onions topped with sliced almonds in a cast iron skillet with a vintage serving spoon and fork in the skillet.

Skillet Green Beans with Mushrooms and Onions

These skillet green beans with caramelized onions and mushrooms is the ultimate healthy side dish. Nutritious, flavorful, and ready in under 30 minutes. Gluten free, dairy free, Paleo, and Whole30 friendly.

Course Side Dish, vegetables

Cuisine American

Diet Gluten Free

Prep Time 20

Total Time 20

Servings side servings

Calories 58kcal

Author Sara

Equipment

2 skillets
1 Baking sheet

Ingredients

1 tbsp. extra-virgin olive oil (or avocado oil)
1 sweet onion, thinly sliced
½ tsp. coconut sugar (or brown sugar)
8 oz. cremini or button mushrooms, cut into slices
2 cloves fresh garlic, minced
½ cup vegetable broth
2 -12 oz packages of green beans
¼ cup sliced almonds
salt and pepper, to taste

Instructions

Heat the olive oil in a small/medium skillet (I recommend cast iron) over medium-low heat. Add the sliced onions and sauté for about 20 minutes, stirring every few minutes, or until onions are soft and golden brown. Stir in the coconut sugar and cook for an additional minute. Turn off heat and set aside until beans are ready.
While the onions are sautéing, make the green beans and the toasted almonds.
To a large skillet (again, I recommend cast iron), add the sliced mushrooms and garlic. Drizzle with a little bit of avocado or olive oil. Cook over medium heat, 5-7 minutes, stirring occasionally, until mushrooms are browned and tender.
Add the vegetable broth and green beans to the skillet with the mushrooms. Bring to a boil and then reduce heat to low, cover, and simmer 7-10 minutes, or until green beans are slightly softened and can easily be pierced with a fork.
To toast the almonds, preheat the oven to 350-degrees F. Spread almonds out on a baking sheet and bake for 7-8 minutes, stirring halfway through.
Alternatively, you can toast them on the stovetop. Place sliced almonds in a skillet over medium heat. Cook, stirring frequently, for 3-4 minutes, or until fragrant and golden brown. Remove from heat and set aside.
After the beans and onions are cooked, add the sauteed onions to the beans and mushrooms, season to taste with salt and pepper, and stir to combine. Sprinkle with the toasted almonds.
Transfer to a serving plate, or serve directly from the skillet. Enjoy!

Notes

I like my green beans slightly crunchy still, but if you want softer beans, continue simmering until you reach desired texture.
I love the additional flavor the toasted almonds adds to this dish, but you can use raw almonds if you prefer.
If serving directly from the skillet, you can drain any leftover broth before serving. Or you can bring the broth back to a boil and allow to evaporate.

Nutrition