Green Beans and Mushrooms with Pecorino and Crispy Onions

Vegetarian and Gluten Free Options

This Green Beans and Mushrooms with Pecorino and Fried Onions is a light, nourishing dish that adds balance and flavor to the holiday table. With crunchy green beans, savory mushrooms, and hints of golden garlic and dry white wine, it’s both refreshing and satisfying. Topped with creamy Pecorino Romano and crispy fried onions, it feels festive without being too heavy—perfect for complementing richer holiday dishes and delighting your guests.

Ingredients

2 lbs green beans, trimmed

1 lb mushrooms (e.g., baby bella and king trumpet), torn into large pieces

5 garlic cloves, thinly sliced

¼ cup olive oil

3 tbsp dry white wine* (see notes)

2 oz Pecorino Romano, finely grated

Kosher salt (Diamond Crystal recommended)

Freshly ground black pepper, to taste

Fried onions, for topping (a few handfuls)- I used Trader Joe’s brand

Method

Bring a large pot of heavily salted water to a boil. Once boiling, add the green beans and cook for about 2-3 minutes until bright green. Drain immediately, rinse with cold water, and transfer to an ice bath to halt cooking. Once cooled, drain and pat dry.

Thinly slice the garlic and tear the mushrooms into large pieces.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the garlic and sauté until slightly golden, about 1–2 minutes. Add the mushrooms and toss to coat in oil. Cook, stirring occasionally, until the mushrooms are browned and tender, about 10–15 minutes. Season with ½ tsp kosher salt and freshly ground black pepper.

Add the blanched green beans to the skillet with the mushrooms. Stir in the dry white wine and 1 tsp kosher salt. Cook, stirring frequently, for 2 minutes until the green beans are heated through and coated in the sauce.

Transfer the mixture to a serving platter, spooning over any remaining sauce from the pan. Sprinkle generously with grated Pecorino Romano and top with crispy fried onions. Serve warm.