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Sautéed Mushrooms and Green Beans

A delicious and easy recipe that combines tender sautéed mushrooms with vibrant green beans, perfect for weeknight dinners or festive gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1.5 pounds Fresh Green Beans, Trimmed Look for beans that are vibrant green, firm, and snap easily.
  • 1 pound Cremini Mushrooms, Sliced Baby bellas offer a deeper, earthier flavor.
  • 4 cloves Garlic, Minced Adjust garlic amount to personal preference.
Oils and Sauces
  • 3 tablespoons Olive Oil Extra virgin for fruity notes or avocado oil for higher smoke point.
  • 1 tablespoon Soy Sauce Use Tamari for gluten-free option.
Seasoning
  • 1/2 teaspoon Salt Essential for enhancing flavors.
  • 1/4 teaspoon Black Pepper Use freshly ground for best flavor.
  • 1 tablespoon Butter (unsalted) Optional for extra richness.
  • to taste pinch Red Pepper Flakes Optional for a subtle heat kick.
Garnish
  • to taste Fresh Parsley or Chives, Chopped Optional for garnish.

Method
 

Prepare the Vegetables
  1. Wash the green beans and snap or cut off the ends.
  2. Wipe the mushrooms clean and slice to about 1/4-inch thickness.
  3. Peel and mince the garlic.
Blanch the Green Beans (Optional)
  1. Boil salted water in a large pot.
  2. Add the green beans and cook for 2-4 minutes until bright green and slightly tender.
  3. Drain and plunge into an ice bath to stop cooking.
  4. Once cool, drain thoroughly and pat dry.
Sauté the Mushrooms
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  2. Add sliced mushrooms in a single layer. Cook undisturbed for 3-4 minutes.
  3. Stir and cook for another 4-6 minutes until browned and tender. Remove from skillet.
Sauté the Green Beans and Garlic
  1. Add the remaining olive oil to the skillet.
  2. Toss in the blanched green beans and sauté for 4-6 minutes until tender-crisp.
  3. Push to one side and add minced garlic, cooking for 30-60 seconds.
  4. Stir garlic into the green beans.
Combine and Season
  1. Add the sautéed mushrooms back to the skillet.
  2. Stir in soy sauce, salt, pepper, and red pepper flakes if using.
  3. Toss everything together and cook for another 1-2 minutes.
  4. Add butter for richness if desired, stirring until melted.
Serve
  1. Taste and adjust seasonings as needed.
  2. Transfer to a serving dish and garnish with parsley or chives.

Notes

Store leftovers in an airtight container for up to 4 days in the fridge. Reheat by sautéing in olive oil for best texture.