Recipes and Cooking Green Bean and Mushroom Skillet Save prep time on this skillet take of a green bean casserole by using frozen green beans, presliced mushrooms, and purchased fried onions. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Total Time: 30 mins Servings: 8 Yield: 8 cups Jump to Nutrition Facts Ingredients 1 ½ pound haricots verts or thin green beans, trimmed 3 tablespoon all-purpose flour 1 ½ cup thinly sliced shallots (3 large) 1 ½ pound assorted mushrooms, sliced 8 slices thick-cut bacon 4 cloves garlic, sliced 2 tablespoon chopped fresh marjoram 1 tablespoon lemon zest 4 ounce herbed goat cheese (chevre) Flaky sea salt and cracked black pepper Directions In a 4- to 6-qt. pot blanch beans in boiling, lightly salted water 5 to 8 minutes or just until bright green and crisp-tender. Drain; plunge beans into an ice bath. Drain well; chill. In a small bowl combine flour and 1/4 tsp. each kosher salt and black pepper. Add shallots; toss to coat. In a small saucepan heat 1/3 cup canola oil over medium. Add shallots in batches; cook 1 1/2 to 2 minutes or until golden. Using a slotted spoon, remove shallots to a paper towel-lined plate to drain. In an extra-large skillet cook mushrooms over medium 8 to 10 minutes or until tender and browned; remove from skillet. Add bacon to skillet. Cook until browned and crisp; remove to drain, reserving 2 Tbsp. drippings in skillet. Crumble or chop bacon. Add 2 Tbsp. canola oil to drippings in skillet. Add garlic; cook 1 minute. Add beans, mushrooms, bacon, marjoram, lemon zest, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Heat through, tossing, about 3 minutes. Transfer to a platter. Thinly slice or crumble goat cheese and add to veggies; gently toss to melt. Top with flaky sea salt, cracked black pepper, and crispy shallots. Serves 8. Take It Easy: Prep as directed, except use two 12-oz. pkg. frozen uncut green beans, thawed and drained (omit blanching); presliced mushrooms; and 1 cup purchased crispy fried onions in place of shallots. In a microwave-safe dish warm crispy fried onions on high 1 minute or until heated through. Finish as directed. Tips Slice mushrooms. Prep green beans as directed in Step 1. Chill in an airtight container up to 24 hours. Prep and cook recipe as directed. Alternative to goat cheese Any salty cheese would work such as feta, Parmesan, Asiago or blue cheese. Rate it Print Nutrition Facts (per serving) 169 Calories 9g Fat 15g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 169 % Daily Value * Total Fat 9g 12% Saturated Fat 4g 20% Cholesterol 23mg 8% Sodium 309mg 13% Total Carbohydrate 15g 5% Total Sugars 6g Protein 11g Vitamin C 15mg 75% Calcium 47mg 4% Iron 1.9mg 11% Potassium 572mg 12% Folate, total 48.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.