Elevate your Thanksgiving side dish with steam-fried mushrooms and green beans. Dill is added for a citrusy flavor and cayenne powder for a little kick.

Steam-fried Mushrooms and Green Beans

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 to 2
Author CASA Veneracion


  • 2 tablespoons plain yogurt
  • 2 tablespoons Japanese mayo (regular mayo will work too)
  • 1/2 teaspoon chopped dill divided
  • handful haricot verts (or any thin green beans)
  • 1/2 cup bunashimeji (or your preferred mushroom variety)
  • 2 tablespoons butter
  • 1/4 teaspoon minced garlic
  • salt
  • pepper
  • cayenne powder


  • Make the sauce by mixing together the yogurt, mayo and 1/4 teaspoon dill. Set aside.
  • Snap off the tops of the haricot verts. If using regular green beans, you may need to pull of the stringy fiber on both sides of each pod too.
  • Cut off the root ends of the bunashimeji. If using other mushroom variety, trim as needed and, if they are large, cut into small pieces.
  • Heat the butter in a frying pan. Add the haricot verts, mushrooms and garlic. Toss around for a few seconds. Sprinkle with salt and pepper. Pour in a tablespoonful of water. Cover the pan, turn down the heat to low and allow the mushrooms and beans to cook for three to four minutes or until done.
  • Transfer the cooked mushrooms and haricot verts to a shallow bowl. Drizzle the sauce over them. Sprinkle in the rest of the dill and as much cayenne as you like.
  • Serve the steam-fried mushrooms and green beans at once.