Ever had green beans so addictive they should come with a warning?
Picture this: tender, sautéed mushrooms paired with crispy, vibrant green beans in a heavenly medley of flavors. This simple recipe is a fantastic way to fancy up your veggies in no time! It comes together in a single pan and is packed with flavor, making it perfect for a weeknight dinner or a festive gathering. Plus, it’s so easy — even your kitchen novice friends will be impressed!
Why make this recipe
Let’s be honest: who doesn’t love an easy cleanup after cooking? With just one skillet involved, you’ll save time and effort for the more fun things in life (like dessert!).
- Affordable ingredients: You can whip this up without breaking the bank.
- Family-friendly: Kids might even find themselves asking for seconds of those green beans! (No promises, but it’s a possibility).
Ingredients
You don’t need fancy stuff — just these basics!
- 1.5 pounds Fresh Green Beans: Trimmed. Look for beans that are vibrant green, firm, and snap easily. These provide the crisp texture that contrasts beautifully with the tender mushrooms.
- 1 pound Cremini Mushrooms: Sliced (or quartered if small). Baby bellas offer a deeper, earthier flavor than white button mushrooms.
- 4 cloves Garlic: Minced. Fresh garlic is a must for that aromatic kick. Adjust to your personal preference — go big for garlic lovers!
- 3 tablespoons Olive Oil: Extra virgin for fruity notes and health benefits. You can use avocado oil for a higher smoke point too!
- 1 tablespoon Soy Sauce (or Tamari for gluten-free): Adds savory umami depth.
- 1/2 teaspoon Salt (or to taste): Essential for enhancing flavors.
- 1/4 teaspoon Black Pepper (or to taste): Freshly ground pops with great flavor.
- Optional: 1 tablespoon Butter (unsalted): For extra richness and gloss.
- Optional: Red Pepper Flakes: A pinch for a subtle heat kick.
- Optional: Fresh Parsley or Chives: Chopped, for garnish and freshness.
Directions
Prepare the Vegetables:
- Wash the green beans and snap or cut off the ends. Leave them whole or cut into 2-inch pieces.
- Wipe the mushrooms clean and slice to about 1/4-inch thickness.
- Peel and mince the garlic.
Blanch the Green Beans (Optional but Recommended for Tender-Crisp Results):
- Boil salted water in a large pot.
- Add the green beans, cooking for 2-4 minutes until bright green and slightly tender.
- Drain and plunge into an ice bath to stop cooking and preserve color.
- Once cool, drain thoroughly and pat dry. (Skip this step if you’re short on time — just cook ‘em longer in the skillet.)
Sauté the Mushrooms:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once shimmering, add sliced mushrooms in a single layer. Cook undisturbed for 3-4 minutes for that nice browning.
- Stir and cook for another 4-6 minutes until browned and tender. Remove from skillet.
Sauté the Green Beans and Garlic:
- Add the remaining olive oil to the skillet. (If you skipped blanching, you might need a bit more oil.)
- Toss in the blanched green beans, sautéing for 4-6 minutes until tender-crisp with a few charred spots.
- Push to one side; add minced garlic and cook for 30-60 seconds until fragrant.
- Stir it into the green beans.
Combine and Season:
- Add the sautéed mushrooms back to the skillet.
- Stir in soy sauce, salt, and pepper (and red pepper flakes if using).
- Toss everything and cook for another 1-2 minutes for flavor melding.
- Add butter for richness if desired, stirring until melted.
Serve:
- Taste and adjust seasonings as needed.
- Transfer to a serving dish and garnish with parsley or chives for a fresh pop.
How to make Sautéed Mushrooms and Green Beans (Overview)
Sautéing mushrooms and green beans is super chill. Just start by prepping your veggies. Blanch those beans if you want that vibrant color and bite; it’s worth it! Then, brown the mushrooms like a pro. Add your beans and garlic to the mix — oh, that aroma is heavenly! Toss in your seasonings, and you’re ready to dive into a bowl of veggie goodness. 😋
How to serve Sautéed Mushrooms and Green Beans
Serve this dish up as a stunning side! The greens look vibrant on the plate, and the earthy mushrooms add a depth that’s hard to resist. Pair it alongside roasted chicken, steak, or even tossed with pasta for a delightful dinner. Drizzle a bit of balsamic reduction over the top for an extra zing!
How to store Sautéed Mushrooms and Green Beans
Store any leftovers in an airtight container for up to 4 days in the fridge. If you need to freeze them, try to consume within 3 months for the best flavor and texture. When reheating, a quick sauté in some olive oil will bring back that lovely crispness!
Tips to make Sautéed Mushrooms and Green Beans
- Timing is key: Sauté the mushrooms first to ensure they brown nicely. Trust me, tossing in watery veggies will just steam them.
- Swap it up: Feel free to use other veggies like bell peppers or broccoli!
- Add creamy: Check out adding a splash of cream for a luxurious finish if you’re feeling extra. 🌟
Variation
For a vegan version, simply skip the butter! You can replace the soy sauce with coconut aminos for a sweeter touch. Feeling adventurous? Add some roasted nuts for a crunch!
FAQs
Can I use frozen green beans?
Yes, but reduce cooking time to prevent mushiness.
How do I make this ahead of time?
Prep your veggies and store them separately in the fridge. Cook just before serving for freshness!
Can I make it gluten-free?
Absolutely! Just switch to Tamari for your soy sauce, and you’re good to go!
📌 Pin this recipe for your next cozy dinner night!
Sautéed Mushrooms and Green Beans
Ingredients
Method
- Wash the green beans and snap or cut off the ends.
- Wipe the mushrooms clean and slice to about 1/4-inch thickness.
- Peel and mince the garlic.
- Boil salted water in a large pot.
- Add the green beans and cook for 2-4 minutes until bright green and slightly tender.
- Drain and plunge into an ice bath to stop cooking.
- Once cool, drain thoroughly and pat dry.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add sliced mushrooms in a single layer. Cook undisturbed for 3-4 minutes.
- Stir and cook for another 4-6 minutes until browned and tender. Remove from skillet.
- Add the remaining olive oil to the skillet.
- Toss in the blanched green beans and sauté for 4-6 minutes until tender-crisp.
- Push to one side and add minced garlic, cooking for 30-60 seconds.
- Stir garlic into the green beans.
- Add the sautéed mushrooms back to the skillet.
- Stir in soy sauce, salt, pepper, and red pepper flakes if using.
- Toss everything together and cook for another 1-2 minutes.
- Add butter for richness if desired, stirring until melted.
- Taste and adjust seasonings as needed.
- Transfer to a serving dish and garnish with parsley or chives.