Browned Butter Basted Beans with Blue Cheese Mushroom Topping

  • Recipe courtesy of Margee Berry, finalist in the 2014 Salemville® “How Do You Blue” recipe contest
  • Yield: 4-6 servings


  • 1/2 lb. fresh green beans, ends trimmed
  • 3 tablespoons unsalted butter
  • 2 teaspoons extra virgin olive oil
  • 1 c. cleaned and sliced brown button mushrooms
  • 1/2 c. chopped red onion
  • 1 tsp. minced garlic
  • 1/4 tsp. salt
  • 1/4 c. blue cheese, crumbled
  • 2 tablespoons pine nuts, toasted


  • Fill bottom of a medium saucepan with 1-inch of water. Insert vegetable steamer basket into bottom of saucepan, cover with lid and bring water to boil over medium-high heat. When water starts to boil, place green beans in steamer basket; cover with lid. Steam green beans just until fork tender, about 6 to 8 minutes. Pull basket out of saucepan and allow beans to drain; set aside.
  • While beans are steaming, in a small skillet melt butter over medium heat, swirling skillet often until butter becomes golden brown, about 4 minutes. Watch closely to prevent burning. Hold over low heat to keep warm.
  • Meanwhile, in a large nonstick skillet, heat olive oil over medium-high heat. Add mushrooms and onion and sauté for 5 minutes. Add garlic and salt and sauté 1 minute more.
  • To serve, place green beans onto serving plate, drizzle browned butter over beans and spoon mushroom mixture on top. To garnish, sprinkle with blue cheese and toasted pine nuts.
  • Note:
  • If you prefer to toast the pine nuts yourself, place nuts in a small skillet over medium heat. Shake skillet often until pine nuts are golden all over, about 4 minutes. This can be done ahead of time.