Green bean and mushroom nedley

Recipe credit

Adapted from the United States Department of Agriculture’s Green Bean and Mushroom Medley

About this recipe

Serving size
1/8 of prepared recipe
Time to make
20 minutes preparation; 20 minutes cook time
Special criteria


  • 3 cups fresh green beans, cut into 1-inch lengths
  • 2 carrots, cut into thick slices
  • 3 tablespoons oil
  • 1 large onion, sliced
  • 1 pound fresh mushrooms, thinly sliced   
  • 1 teaspoon low-sodium lemon pepper seasoning   
  • 1/2 tablespoon garlic salt
  • 1/3 cup slivered almonds, toasted


  1. Place green beans and carrots in 1 inch of boiling water.
  2. Cover, and cook until tender but still firm. Drain the water.
  3. Add oil to a heated skillet. Sauté onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes.
  4. Stir in green beans, carrots, lemon pepper, and garlic salt.
  5. Cover, and cook for 5 minutes over medium heat.

Tips and variations

  • Prepare this dish ahead of time and reheat in the oven. Prepare through step 3 and mix the ingredients in a greased shallow baking pan. Refrigerate. When you are ready to reheat, preheat the oven to 325 degrees and bake the dish for 10 minutes until heated thoroughly.
  • Use this same recipe to explore different vegetable, seasoning and nut combinations.

Nutritional info

Total fat
5 g
Saturated fat
1 g
70 mg
Total carbohydrates
10 g
Dietary fiber
4 g
4 g
Total sugar
3 g
Tree nuts