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Savory Green Beans with Mushrooms Recipe

Savory Green Beans with Mushrooms Recipe

When we have family get-togethers, this is the dish I'm always asked to bring.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 1 pound fresh green beans, trimmed
  • 1-1/2 cups sliced fresh mushrooms
  • 2 tablespoons chopped green onion
  • 2 tablespoons butter
  • 2 tablespoons minced fresh savory or 2 teaspoons dried savory
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled


  • 1. Place beans in a steamer basket; place in a saucepan over 1 in. of water. bring to a boil; cover and steam for 7-9 minutes or until crisp-tender.
  • 2. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in the savory, parsley, lemon juice, vinegar, oil, sugar, salt and pepper. Add beans; toss to coat. Sprinkle with bacon. Yield: 4 servings.

Nutritional Facts

3/4 cup: 164 calories, 12g fat (5g saturated fat), 21mg cholesterol, 758mg sodium, 11g carbohydrate (4g sugars, 4g fiber), 5g protein.

Reviews for Savory Green Beans with Mushrooms

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sgronholz User ID: 1473861 258957
Reviewed Dec. 31, 2016

"My husband and I really enjoyed this recipe. It's easy to prepare and deliciously different from typical green bean recipes!"

MY REVIEW User ID: 3102613 216814
Reviewed Jan. 3, 2015

"Very easy, unique flavors and tasty. Flavors of the vinegar, sugar, bacon and onion reminded me of warm German potato salad but in an entirely different dish."

langang User ID: 5722096 138200
Reviewed Nov. 1, 2011

"Very good. Could not find savory; used poultry seasoning."

tkarinas User ID: 4389335 88185
Reviewed Feb. 27, 2010

"Green beans are a favourite in our house, as are the mushrooms served with them. This recipe is delicious and one we'll be keeping and making many more times."

bettyf2932 User ID: 3504002 122215
Reviewed Dec. 21, 2008

"According to the website,

Dried, ground savory is often made from the summer savory variety. With an aromatic, piquant flavor, it's a wonderful seasoning for soups, poultry and bean dishes. It also mixes well with other herbs. It also the name of an herb closely related to the mint family. Savory has small, narrow, gray-green leaves, and as its name suggests, a warm, piquant flavor. Reminiscent of a cross between thyme and mint, the herb is often used to flavor to pâtés, soups, meat, fish and bean dishes. It is sometimes referred to as saturare, satureja or pepper herb.
A Little Bite of History:
Through the centuries, savory has been used as a medicine as well as a seasoning. The Greeks used it in an infusion to soothe earaches and toothaches and Roman midwives swore by it as an antiseptic.
During the Roman conquest, savory was brought to England, where it was used as an ingredient in stuffing rather than an herbal remedy. Charlemagne also included savory on his list of 74 specific herbs to be planted in his imperial gardens. The king is famous for saying herbs are "the friend of physicians and the praise of cooks."
The two main types are summer savory (Satureja hortensis) and winter savory (Satureja montana). Both have a strong aroma and spicy, peppery flavor, but the winter variety is slightly more pungent.
Buying Tips:
Dried savory is available year-round in the spice aisle at most supermarkets. The fresh variety is more likely to be found at a specialty produce market. It is also quite easy to grow in an indoor herb garden (or outdoors in warm weather).
Storage Tips:
Fresh: Wrap in paper towels, seal in a plastic bag and keep in the refrigerator.
Dried: Store in an airtight container in a cool, dry place out of direct sunlight.
Usage Tips:
• Chop fresh savory leaves with a sharp knife and discard the stems.
• Crush dried savory in your hand or with a mortar and pestle right before using.
• Add to marinades for grilled meats.
• Mix into spice rubs for roasted pork or poultry.
• Add leaves to cooking water when preparing string beans.
• Use it to garnish hearty stews, soups and chowders.
• Combine with parsley and onions and cook into omelets.
• Blend with chives, lemon juice and mayonnaise and top chilled fish or chicken.
Substitution Tips:
When savory is not available, use thyme, marjoram or sage."

MY REVIEW User ID: 3290639 54404
Reviewed Sep. 7, 2008

"No. Savory an adjective like: good."

kjbeyer User ID: 3086741 40998
Reviewed Jul. 9, 2008

"Call me dense but what is savory? Is it a spice I can find in the spice section at the store?"

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