Martha Stewart Green Beans With Gruyere Recipe

This crisp-tender Martha Stewart Green Beans with Gruyere Recipe is made with earthy mushrooms, nutty cheese, and a tangy mustard vinaigrette, and is ready in just 15 minutes. The hero moment happens when you toss the warm beans with the dressing, allowing the flavors to penetrate the vegetables before folding in the savory cheese shavings. I love serving this because it offers a fresh, sophisticated alternative to heavy casseroles while still feeling indulgent.

Why This Classic Works

I first discovered this recipe flipping through Martha Stewart’s debut cookbook, Entertaining, and it immediately changed how I viewed holiday sides. Unlike the traditional green bean casserole that drowns the vegetables in heavy cream of mushroom soup, this version relies on a bright sherry vinaigrette and the raw earthiness of fresh mushrooms to highlight the beans’ natural snap. It feels modern and light, yet the Gruyère adds just enough richness to make it satisfying.

The first time I made this, I made the mistake of combining everything while the beans were still piping hot. The cheese melted into a gloopy mess and the mushrooms lost their texture. I learned that letting the beans cool slightly—or even serving the dish at room temperature as intended—is the secret to keeping the ingredients distinct and the presentation elegant.

Martha Stewart Green Beans With Gruyere Recipe Ingredients

• 1 pound fresh green beans, trimmed
• Kosher salt and freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1 tablespoon sherry vinegar (or white wine vinegar)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh flat-leaf parsley, chopped
• 4 ounces Gruyère cheese, coarsely grated or shaved
• 4 ounces white button mushrooms, cleaned and thinly sliced

How To Make Martha Stewart Green Beans With Gruyere Recipe

1. Blanch the Beans: Bring a large pot of salted water to a rolling boil. Prepare a large bowl filled with ice and water. Add the green beans to the boiling water and cook until they are crisp-tender and bright green, about 4 to 5 minutes.
2. Shock and Drain: Immediately transfer the beans to the ice bath using tongs or a slotted spoon. Let them sit until completely cool to stop the cooking process, then drain well and pat dry with paper towels.
3. Make the Vinaigrette: In a large bowl, whisk together the Dijon mustard, sherry vinegar, salt, and pepper. Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and creamy. Stir in the chopped parsley.
4. Assemble the Dish: Add the dried green beans to the bowl with the vinaigrette and toss until they are evenly coated. Add the sliced mushrooms and grated Gruyère cheese, then toss gently again to combine. Taste and adjust seasoning before serving.

Recipe Tips

• Slice mushrooms thinly: Since the mushrooms are served raw, it is vital to slice them paper-thin so they can absorb the vinaigrette and soften slightly without feeling spongy.
• Dry the beans thoroughly: After the ice bath, make sure the beans are very dry before tossing them in the dressing. Excess water will dilute the vinaigrette and prevent it from clinging to the beans.
• Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that can make the texture gritty. Buy a block of Gruyère and grate it coarsely for the best nutty flavor and texture.
• Serve at room temperature: This dish shines when it isn’t fridge-cold or piping hot. Letting it sit for 15 minutes allows the flavors to meld perfectly.

What To Serve With Green Beans

This side dish cuts through the richness of heavy meats, making it an excellent partner for roast turkey or a holiday glazed ham. It also pairs beautifully with simple roast chicken or a prime rib, as the mustard vinaigrette provides a nice acidic contrast to the savory beef.

How To Store

This dish is best enjoyed fresh on the day it is made, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Note that the mushrooms may darken and release some liquid over time. For the best experience, bring leftovers to room temperature before eating.

FAQs

• Can I use frozen green beans? Fresh green beans are far superior for this salad because they maintain a crisp snap. Frozen beans tend to be mushier after cooking, which doesn’t work well with the fresh, raw components of this dish.
• Is the alcohol in sherry vinegar necessary? Sherry vinegar adds a specific nutty depth that complements the Gruyère, but you can substitute it with red wine vinegar or apple cider vinegar if needed.
• Do I really eat the mushrooms raw? Yes, the acidity in the vinaigrette lightly marinates the mushrooms, softening their texture and flavor. If you strictly dislike raw mushrooms, you can quickly sauté them in a little butter before adding them to the salad.
• Can I make this ahead of time? You can blanch the beans and make the dressing a day in advance, storing them separately. Assemble the dish with the cheese and mushrooms just before serving to keep everything fresh.
• What if I can’t find Gruyère? Comté, Emmental, or a high-quality Swiss cheese are excellent substitutes that offer a similar melting point and nutty flavor profile.

Nutrition

• Calories: 145 kcal
• Total Fat: 11g
• Saturated Fat: 4g
• Cholesterol: 18mg
• Sodium: 180mg
• Total Carbohydrate: 6g
• Protein: 7g

Try More Recipes:

• Martha Stewart Yeast Rolls Recipe
• Martha Stewart 3 Ingredient Appetizer Recipe
• Martha Stewart 7 Layer Dip Recipe