Sautéed Mushrooms and Green Beans

Why Make This Recipe

Sautéed Mushrooms and Green Beans make a delightful, colorful side dish that pairs well with many main meals. It’s quick to prepare and packed with flavor, offering a lovely contrast between the earthy notes of mushrooms and the crisp freshness of green beans. This dish not only tastes great but also provides a healthy dose of vegetables, making it a go-to option for any occasion.

How to Make Sautéed Mushrooms and Green Beans

Ingredients:

• 1.5 pounds Fresh Green Beans: Trimmed. Look for beans that are vibrant green, firm, and snap easily. These will provide the crisp texture that contrasts beautifully with the tender mushrooms.
• 1 pound Cremini Mushrooms: Sliced (or quartered if small). Also known as baby bellas, these offer a deeper, earthier flavor than white button mushrooms.
• 4 cloves Garlic: Minced. Fresh garlic is key here for its pungent, aromatic kick. Adjust to your personal preference – more for garlic lovers!
• 3 tablespoons Olive Oil: Extra virgin, for its fruity notes and health benefits. You can also use avocado oil for a higher smoke point.
• 1 tablespoon Soy Sauce (or Tamari for gluten-free): Adds a savory umami depth and a touch of saltiness.
• 1/2 teaspoon Salt (or to taste): Essential for bringing out the flavors of the vegetables. Kosher salt or sea salt is recommended.
• 1/4 teaspoon Black Pepper (or to taste): Freshly ground for the best flavor.
• Optional: 1 tablespoon Butter (unsalted): Added at the end for extra richness and a glossy finish.
• Optional: Red Pepper Flakes: A pinch for a subtle kick of heat.
• Optional: Fresh Parsley or Chives: Chopped, for garnish and a touch of freshness.

Directions:

Prepare the Vegetables:

1. Wash the green beans thoroughly. Snap or cut off the stem ends. You can leave them whole or cut them into 2-inch pieces.
2. Wipe the mushrooms clean with a damp paper towel or a mushroom brush. Avoid washing them under running water as they can absorb too much moisture. Slice them to about 1/4-inch thickness or quarter them if they are small.
3. Peel and mince the garlic cloves. Set aside.

Blanch the Green Beans (Optional but Recommended for Tender-Crisp Results):

1. Bring a large pot of salted water to a rolling boil.
2. Add the trimmed green beans and cook for 2-4 minutes until they turn bright green and are slightly tender but still crisp. This step is called blanching.
3. Immediately drain the green beans and plunge them into an ice bath to stop the cooking process and preserve their vibrant color.
4. Once cooled, drain them thoroughly and pat them dry with a clean kitchen towel. This helps ensure they sauté well rather than steam.

Sauté the Mushrooms:

1. Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
2. Once the oil is shimmering, add the sliced mushrooms in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
3. Let the mushrooms cook undisturbed for 3-4 minutes to develop a nice brown color on one side.
4. Stir the mushrooms and continue cooking for another 4-6 minutes. They should be nicely browned, tender, and have released most of their liquid.
5. Remove the mushrooms from the skillet and set them aside on a plate.

Sauté the Green Beans and Garlic:

1. Add the remaining 1 tablespoon of olive oil to the same skillet.
2. Add the blanched (and dried) green beans to the hot skillet and sauté for 4-6 minutes until tender-crisp with a few lightly charred spots.
3. Push the green beans to the side of the skillet and add the minced garlic. Cook for about 30-60 seconds until fragrant. Stir the garlic into the green beans.

Combine and Season:

1. Return the sautéed mushrooms to the skillet with the green beans and garlic.
2. Add the soy sauce, salt, and black pepper. If using, add a pinch of red pepper flakes.
3. Toss everything together and cook for another 1-2 minutes.
4. If using butter, add it now and stir until it melts and coats the vegetables.

Serve:

1. Taste and adjust seasonings if necessary.
2. Transfer the Sautéed Mushrooms and Green Beans to a serving dish.
3. Garnish with fresh chopped parsley or chives for a pop of color. Serve immediately.

How to Serve Sautéed Mushrooms and Green Beans

This dish serves beautifully as a side for grilled meats, roasted chicken, or fish. It also makes a flavorful accompaniment to a grain bowl or can be enjoyed atop a bed of quinoa or rice.

How to Store Sautéed Mushrooms and Green Beans

Store any leftovers in an airtight container in the refrigerator. They should be good for up to 3 days. When reheating, you may want to add a splash of water to prevent them from drying out.

Tips to Make Sautéed Mushrooms and Green Beans

• For the best flavor, use fresh, high-quality ingredients.
• Don’t rush the browning of the mushrooms. This caramelization adds a lot of depth to the dish.
• Adjust the garlic and seasoning to match your taste preferences.

Variation

Feel free to mix in other vegetables, like bell peppers or asparagus, or sprinkle in some grated cheese at the end for a richer dish.

FAQs

1. Can I use different types of mushrooms?

   • Yes! You can substitute with button mushrooms, shiitake, or any other favorite type.

2. Is this dish vegan?

   • Yes, as long as you skip the optional butter and ensure the soy sauce is gluten-free if needed.

3. What can I serve with this dish?

   • It pairs well with grilled meats, fish, or can be part of a vegetarian meal when served with grains like rice or quinoa.

Sautéed Mushrooms and Green Beans

A delightful side dish combining sautéed mushrooms and green beans, offering a vibrant and flavorful addition to any meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 150 kcal

Ingredients

  

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Main Ingredients

• 1.5 pounds Fresh Green Beans, trimmed Look for vibrant green beans that are firm and snap easily.
• 1 pound Cremini Mushrooms, sliced (or quartered if small) These offer a deeper, earthier flavor than white button mushrooms.
• 4 cloves Garlic, minced Fresh garlic is key for its aromatic flavor.
• 3 tablespoons Olive Oil, extra virgin You can use avocado oil for a higher smoke point.
• 1 tablespoon Soy Sauce (or Tamari for gluten-free) Adds umami depth and a touch of saltiness.
• 1/2 teaspoon Salt (or to taste) Kosher salt or sea salt recommended.
• 1/4 teaspoon Black Pepper (or to taste) Use freshly ground for best flavor.
• 1 tablespoon Butter (unsalted), optional Added at the end for extra richness.
• pinch Red Pepper Flakes, optional For a subtle kick of heat.
• to taste Fresh Parsley or Chives, chopped, optional For garnish and freshness.

Instructions

 

Prepare the Vegetables

• Wash the green beans thoroughly. Snap or cut off the stem ends. Leave them whole or cut them into 2-inch pieces.
• Wipe the mushrooms clean with a damp paper towel. Avoid washing them under running water. Slice them to about 1/4-inch thickness.
• Peel and mince the garlic cloves. Set aside.

Blanch the Green Beans

• Bring a large pot of salted water to a rolling boil.
• Add the trimmed green beans and cook for 2-4 minutes until bright green and slightly tender.
• Immediately drain the green beans and plunge them into an ice bath to stop the cooking.
• Once cooled, drain them thoroughly and pat them dry.

Sauté the Mushrooms

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Add the sliced mushrooms in a single layer. Cook undisturbed for 3-4 minutes until browned.
• Stir the mushrooms and continue cooking for another 4-6 minutes until they are nicely browned and tender.
• Remove the mushrooms from the skillet and set aside.

Sauté the Green Beans and Garlic

• Add the remaining olive oil to the skillet.
• Add the blanched green beans and sauté for 4-6 minutes until tender-crisp.
• Push the green beans to the side and add the minced garlic. Cook for 30-60 seconds until fragrant.

Combine and Season

• Return the sautéed mushrooms to the skillet with the green beans and garlic.
• Add the soy sauce, salt, and black pepper. Toss everything together and cook for another 1-2 minutes.
• If using butter, add it now and stir until it melts.

Serve

• Taste and adjust seasonings if necessary.
• Transfer to a serving dish and garnish with fresh parsley or chives. Serve immediately.

Notes

For the best flavor, use fresh, high-quality ingredients. Adjust garlic and seasoning to match your preferences. Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 4gSugar: 2g

Keyword green beans, Healthy Recipes, Quick Recipes, Sautéed Mushrooms, Vegetable Side Dish

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