Looking for a veggie side that hits the spot?
Ever had green beans so delicious you wonder if they might just upstage the main dish? This Green Beans with Mushrooms recipe is nothing short of a culinary hug. With its earthy flavors, quick cooking time, and one-pan wonder, you’ll want to make it every week!
Why make this recipe
Why bother with complicated side dishes when you can whip this up in no time? Here are a few reasons you’ll love this dish:
- Minimal cleanup: Just one pan, and you’re done! Who doesn’t love easy clean-up after dinner?
- Budget-friendly: Fresh veggies and simple ingredients never break the bank. You can splurge on dessert instead!
- Family-approved: Kids love it, and adults can’t get enough. It’s a veggie win-win!
Ingredients
You don’t need fancy stuff — just these basics! Grab:
- 1 pound fresh green beans, trimmed
- 8 ounces mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
Directions
Follow these easy steps for all the flavor:
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced mushrooms and cook until softened, about 5 minutes.
- Toss in the minced garlic and cook for 1 minute until fragrant (your kitchen will smell divine!).
- Stir in the green beans and vegetable broth, seasoning with salt, pepper, and red pepper flakes if you’re feeling spicy.
- Cover the skillet and cook for about 5-7 minutes until the beans are tender but still crisp.
- Remove from heat and stir in the lemon juice. Serve warm.
How to make Green Beans with Mushrooms (Overview)
Making this dish feels like a breeze! Start by heating olive oil in your skillet. Throw in mushrooms until they’re nice and soft, then add that aromatic garlic (don’t skip toasting it – trust me, it makes all the difference!). Stir in the green beans along with veggie broth, cover, and let them cook until tender. A little squeeze of lemon at the end, and voilà! Dinner’s ready.
How to serve Green Beans with Mushrooms
This dish is as colorful as it is tasty, creating a lovely green and earthy medley on your plate. Serve it alongside grilled chicken or fish, or toss it in with quinoa for a hearty vegetarian offering. The crunch of the beans combined with the savory mushrooms creates a symphony of flavors and textures. Your taste buds will thank you!
How to store Green Beans with Mushrooms
Got leftovers? No problemo! Store them in the fridge for up to 3-4 days. For a quick reheat, pop them in the microwave, or sauté in a skillet for a couple of minutes to revive that fresh flavor. If you want to make this ahead, it freezes well but try to savor it fresh for the best experience.
Tips to make Green Beans with Mushrooms
Here are some insider tricks to elevate your dish:
- Add texture: Throw in some toasted almonds or walnuts for crunch.
- Swap ingredients: You can use frozen green beans if fresh ones aren’t available. 👌
- Adjust spice level: Ditch the red pepper flakes if you prefer a milder taste, but don’t be afraid to turn it up! Who doesn’t love a bit of kick?
Variation
Feeling adventurous? Try adding a splash of balsamic vinegar for a sweet and tangy twist, or sprinkle in some parmesan cheese right before serving for extra creaminess. Making this dish vegan? Just skip the cheese, and you’re golden!
FAQs
Can I use canned beans instead?
While fresh is best, you can use canned green beans in a pinch. Just reduce cooking time to retain some crunch!
How can I make this ahead?
Absolutely! Just prep everything and store in the fridge until you’re ready to cook. The flavors will meld beautifully.
Can I freeze this dish?
Yes, it freezes well for about 2-3 months. Just let it cool completely before placing it in an airtight container.
Got a cozy dinner planned? 🥄 Don’t forget to impress your guests with this dish!
📌 Pin this recipe for your next cozy dinner night!
Green Beans with Mushrooms
Ingredients
Method
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced mushrooms and cook until softened, about 5 minutes.
- Toss in the minced garlic and cook for 1 minute until fragrant.
- Stir in the green beans and vegetable broth, seasoning with salt, pepper, and red pepper flakes if desired.
- Cover the skillet and cook for about 5-7 minutes until the beans are tender but still crisp.
- Remove from heat and stir in the lemon juice. Serve warm.