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5 from 1 vote

Fresh Green Beans with Bacon, Mushrooms & Herbs

Fresh green beans are tossed with crispy bacon, sautéed mushrooms, shallots and fresh herbs. This is a wonderful, bright side for your Thanksgiving feast.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dishes
Cuisine: American
Keyword: Gluten Free
Servings: 6 Servings
Calories: 94kcal


  • 1 pound thin green beans trimmed
  • 3 strips bacon
  • 1 large shallot minced
  • 12 ounces mushrooms thinly sliced
  • 1 teaspoon olive oil
  • 3 tablespoons parsley minced
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon minced fresh sage
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • Bring a large saucepan of salted water to a boil. Add the beans and cook until tender-crisp, about 2 minutes. Drain and immediately transfer the beans to a bowl of ice water to stop the cooking.
  • Drain the beans again and set aside.
  • Place the strips of bacon in a large skillet set over medium heat. Cook until the bacon is crisp. Transfer to a paper towel, then crumble the bacon and set aside.
  • Discard all but 1 teaspoon of the bacon fat. Add the olive oil to the bacon fat in the skillet, and turn to medium-high heat. Add the shallots and mushrooms, and cook until tender, 2 to 3 minutes.
  • Add the green beans and cook for 1 to 2 minutes, stirring frequently.
  • Add the parsley, thyme, sage, salt and pepper, and stir to combine. Cook for an additional minute, then add the bacon.
  • Serve hot or at room temperature.


From the kitchen of Cookin Canuck. www.cookincanuck.com


Serving: 1Serving (1/6 of Recipe) | Calories: 94kcal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 179mg | Potassium: 394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 15.3mg | Calcium: 44mg | Iron: 1.6mg