Green Beans and Mushrooms

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If you have a garden and grow fresh green beans, you know there’s nothing better than fresh picked beans at the dinner table.  This recipe is just one of the many ways you can serve your family fresh green beans all season long. During the off-season months, you could substitute fresh beans for frozen and fresh mushrooms for canned, though the flavor and texture will be slightly different.

While this is a delicious dish, for those who are looking for a healthier dish, you can simply steam your veggies and use store-bought bacon bits instead. Both versions are great and are a favorite at our house.


2 lb fresh green beans
1 lb smoked bacon
10 fresh mushrooms (shiitake or button)
3 scallions
¼ tsp. red pepper flakes
Salt and pepper to taste 



Chop bacon into 1 inch pieces.

Trim the ends off of the beans and slice the mushrooms and scallions.

In a large skillet over medium heat, fry the bacon for about 3 minutes or until you have roughly 2 tbsp. of bacon drippings.

Add the green beans & cook for another 3-4 minutes or until bacon is crisp.

Next, add the mushrooms and scallions.

Cook for another 1 to 2 minutes or until mushrooms are heated through.

Salt and pepper to taste.