• Steamed Green Beans with Toasted Almond-Mushroom Pesto


Replace the Casserole

By Andrew Zimmern

These green beans are a great replacement for Grandma’s traditional casserole with canned cream of mushroom soup. Variety really is the spice of life.

Steamed Green Beans with Toasted Almond-Mushroom Pesto


  • 2 pounds green beans, tipped and trimmed
  • 1 tablespoon olive oil, plus 2 teaspoons
  • 12 ounces stemmed and sliced mushrooms (cremini and shiitake are a nice mix for this dish)
  • small onion, chopped
  • 2 cloves minced garlic
  • 1 tablespoons fresh tarragon
  • 1 cup toasted almonds
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • Sea salt and white pepper to taste
  • Toasted almonds for garnish (optional)



Place 1 tablespoon of the oil in a large no-stick skillet. Saute the onion, garlic and mushrooms until lightly browned.

Pull from heat. Add the tarragon and cool for 5 minutes.

Pulse puree the mushroom mixture in the food processor, being careful not to overmix. Add the almonds, lemon juice and soy sauce and pulse to combine. Reserve to a work bowl.

Steam the beans until crisp tender and reserve.
Right before serving, place the no-stick pan on high heat. Add the 2 teaspoons of oil, and add the beans, tossing until heated through. Add the mushroom mixture and toss to combine.

Cook for a few minutes and serve, seasoning with sea salt, ground white pepper and toasted almond slices.

 Photograph by Madeleine Hill. 

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