These easy bacon mushroom green beans are cooked with garlic, butter, and crispy bacon for a flavorful side dish that comes together in only 15 minutes. They are simple enough for a weeknight dinner but delicious enough to serve for Thanksgiving, Christmas, or any special occasion.
Green beans are one of those vegetables that can go with almost anything. However, adding sautéed mushrooms, crispy bacon, butter, and garlic turns an everyday bag of green beans into a savory side dish everyone will look forward to eating.
The mushrooms soak up the buttery bacon flavor while the green beans stay tender with a slight bite. Finish everything with plenty of black pepper and crumbled bacon for an easy skillet side dish that pairs well with beef, chicken, turkey, or pork.
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Why You’ll Love These Bacon Mushroom Green Beans
- Ready in approximately 15 minutes
- Made with six simple ingredients
- Uses only one skillet
- Works with fresh or frozen green beans
- Easy enough for weeknight dinners
- Special enough for Thanksgiving or Christmas
- Naturally low in carbohydrates
- A delicious alternative to traditional green bean casserole
This recipe is especially helpful during the holidays because it does not require valuable oven space. Everything cooks quickly on the stovetop while your main dish and casseroles finish baking.
Ingredients for Green Beans with Bacon and Mushrooms
You only need a handful of ingredients to make this easy green bean side dish.
Green beans
Frozen steam-in-bag whole green beans make this recipe especially quick and convenient. You can also use fresh green beans if you prefer. Steam or blanch fresh green beans until they are crisp-tender before adding them to the skillet.
Bacon
Thick-cut bacon adds the best smoky flavor and gives you enough bacon drippings to sauté the mushrooms. Regular sliced bacon will also work.
Mushrooms
Baby bella mushrooms have a deeper, earthier flavor than white button mushrooms. Either variety can be used in this recipe. Slice the mushrooms evenly so they cook at approximately the same rate.
Garlic
Fresh sliced or minced garlic adds plenty of savory flavor. Watch it closely when it hits the hot skillet because garlic can burn quickly.
Butter
A tablespoon of butter combines with the bacon drippings to create a rich, flavorful coating for the mushrooms and green beans.
Salt and pepper
Season the vegetables after the bacon has been added. Bacon can be salty, so taste the finished dish before adding extra salt.
Can I Use Fresh Green Beans?
Yes. Fresh green beans are delicious in this recipe and provide a slightly firmer texture.
Trim the ends and steam or blanch the beans for approximately 4 to 5 minutes, or until they are bright green and crisp-tender. Drain them thoroughly before adding them to the skillet.
Avoid cooking the green beans until completely soft during this first step because they will continue cooking with the mushrooms.
Can I Use Frozen Green Beans?
Frozen whole green beans make this a fast and affordable side dish. Cook them according to the package directions and drain off any excess liquid before adding them to the skillet.
Removing that extra moisture is important. Wet green beans can water down the bacon drippings and prevent the vegetables from sautéing properly.
How to Make Bacon Mushroom Green Beans
1. Cook the bacon
Place the chopped bacon in a large cast-iron skillet or heavy frying pan. Cook over medium heat until the bacon is brown and crisp.
Transfer the cooked bacon to a paper towel-lined plate. Leave the bacon drippings in the skillet.
2. Prepare the green beans
Cook the frozen green beans according to the package directions. If you are using fresh green beans, steam or blanch them until crisp-tender.
Drain the beans thoroughly and set them aside.
3. Sauté the mushrooms
Add the butter to the bacon drippings. Once the butter has melted, add the sliced mushrooms.
Cook the mushrooms for approximately 4 to 5 minutes, stirring occasionally, until they begin to soften and turn golden brown.
4. Add the garlic
Stir in the garlic and cook for approximately 30 seconds, just until fragrant.
Adding the garlic near the end of the mushroom cooking time prevents it from burning.
5. Combine everything
Add the cooked green beans to the skillet and toss them with the mushrooms, garlic, butter, and bacon drippings.
Cook for another 2 to 3 minutes, or until the green beans are hot and coated in the buttery mixture.
Season with salt and freshly ground black pepper. Sprinkle the crispy bacon over the top and serve immediately.
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Tips for the Best Green Beans with Bacon
Do not overcrowd the skillet
Use a large skillet so the mushrooms have enough room to brown. When mushrooms are crowded together, they release moisture and steam instead of developing that golden color.
Drain the green beans well
Excess water can make the finished dish soggy. Let the cooked green beans drain while you sauté the mushrooms.
Add the garlic later
Garlic cooks much faster than mushrooms. Adding it during the final minute of sautéing gives you plenty of flavor without burning it.
Taste before adding salt
The amount of salt you need will depend on the bacon. Cook the entire dish first and then adjust the seasoning.
Serve immediately
These green beans have the best flavor and texture when served hot, directly from the skillet.
Easy Recipe Variations
This recipe is simple to customize using ingredients you already have.
- Add onions: Sauté thinly sliced yellow onion or shallots with the mushrooms.
- Make it spicy: Add crushed red pepper flakes or a small pinch of cayenne pepper.
- Add Parmesan: Sprinkle freshly grated Parmesan cheese over the beans before serving.
- Add toasted almonds: Top the finished green beans with sliced or slivered almonds for extra crunch.
- Add lemon: Finish with a squeeze of fresh lemon juice to balance the richness of the bacon and butter.
- Make it holiday-ready: Add toasted pecans or dried cranberries for additional color and texture.
- Use turkey bacon: Turkey bacon can be substituted, but you may need additional butter or olive oil because it produces less fat.
What to Serve with Bacon Mushroom Green Beans
Bacon mushroom green beans are versatile enough to serve with an everyday family meal or a complete holiday dinner.
They pair especially well with:
For a holiday meal, serve them alongside my prime rib and garlic chive smashed potatoes. The smoky bacon and earthy mushrooms are especially delicious with rich beef dishes.
The Best Green Beans with Bacon and Mushrooms
These easy green beans with bacon and mushrooms are sautéed with garlic and butter, then finished with crispy bacon. Ready in only 15 minutes, this savory skillet recipe makes a delicious weeknight or holiday side dish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: SKILLET
- Cuisine: Holiday Recipes
Ingredients
- 2 slices thick-cut bacon, chopped
- 1 (12-ounce) bag frozen whole green beans
- 8 ounces baby bella mushrooms, sliced
- 1 tablespoon unsalted butter
- 2 garlic cloves, thinly sliced or minced
- ¼ teaspoon freshly ground black pepper, plus more to taste
- Salt, to taste
Instructions
- Add the chopped bacon to a large cast-iron skillet. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until brown and crisp.
- Transfer the cooked bacon to a paper towel-lined plate. Leave approximately 1 tablespoon of bacon drippings in the skillet.
- Meanwhile, prepare the frozen green beans according to the package directions. Drain them thoroughly and set aside.
- Add the butter and sliced mushrooms to the bacon drippings. Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
- Add the garlic and cook for approximately 30 seconds, or until fragrant. Do not let the garlic burn.
- Add the drained green beans to the skillet. Toss them with the mushrooms, garlic, butter, and bacon drippings.
- Cook for another 2 to 3 minutes, tossing occasionally, until the green beans are hot and evenly coated.
- Return the crispy bacon to the skillet. Season with black pepper and salt to taste.
- Toss everything together and serve immediately.
Notes
- Fresh green beans can be used instead of frozen. Trim the beans and steam or blanch them for 4 to 5 minutes, or until crisp-tender, before adding them to the skillet.
- Drain the green beans thoroughly so excess water does not dilute the bacon and butter mixture.
- Taste the finished dish before adding salt because the bacon may provide enough saltiness.
- Do not overcrowd the skillet. The mushrooms need room to brown instead of steam.
- Turkey bacon may be substituted, but you may need to add extra butter because it produces less fat.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat leftovers in a skillet over medium-low heat with a small amount of butter.
- Freezing is not recommended because the vegetables may become soft after thawing.
Making Green Beans with Bacon Ahead of Time
You can prepare portions of this recipe in advance to save time.
Cook and crumble the bacon, steam the green beans, and slice the mushrooms up to one day ahead. Store each component separately in an airtight container in the refrigerator.
When you are ready to serve, sauté the mushrooms and garlic in the butter and reserved bacon drippings. Add the prepared green beans and cook until everything is hot. Finish with the crumbled bacon.
For the best texture, I recommend completing the final skillet step shortly before serving.
How to Store and Reheat Leftovers
Store leftover bacon mushroom green beans in an airtight container in the refrigerator for up to three days.
Reheat the beans in a skillet over medium-low heat with a small amount of butter. Stir occasionally until heated through.
You can also microwave individual portions, but reheating them in a skillet will help preserve more of their original texture.
Freezing is not recommended because the green beans and mushrooms may become too soft after thawing.
Frequently Asked Questions
Should green beans be cooked before adding them to the skillet?
Yes. Steaming or blanching the green beans first ensures they become tender without overcooking the mushrooms or burning the garlic.
What are the best mushrooms to use with green beans?
Baby bella mushrooms are my first choice because they have a savory, earthy flavor and hold up well in the skillet. White button mushrooms are a good substitute.
Can canned green beans be used?
Yes, but they will have a softer texture. Drain and rinse the canned green beans thoroughly, then add them during the final few minutes of cooking. Handle them gently so they do not break apart.
Can I make bacon mushroom green beans without a cast-iron skillet?
Absolutely. Any large, heavy skillet will work. Stainless steel and nonstick frying pans are both suitable options.
How do I keep the green beans from becoming soggy?
Do not overcook them during the steaming or blanching step, drain them thoroughly, and only sauté them long enough to heat them through.
Are bacon mushroom green beans gluten-free?
The basic ingredients are naturally gluten-free, but always check the bacon label and other packaged ingredients if you are cooking for someone with a gluten allergy or sensitivity.
Final Thoughts
If you think green beans are boring, this recipe will completely change your mind. Crispy bacon, golden mushrooms, garlic, and butter transform a simple vegetable into the kind of side dish everyone reaches for twice.
These green beans with bacon and mushrooms are quick enough for a weeknight dinner, yet impressive enough for Thanksgiving, Christmas, or Sunday supper. They deliver all the savory, comforting flavor of a holiday side dish without a casserole dish, canned soup, or valuable oven space.
This is one of those dependable recipes you’ll want to keep nearby—not only for the holidays, but anytime dinner needs an easy side that tastes like you put in far more effort than you actually did.
