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Sautéed Green Beans with Mushrooms

Some of the best dishes you’ll ever eat only have a few ingredients- all fresh and prepared to perfection. That’s certainly the case with these Sautéed Green Beans with Mushrooms. It’s not complicated or fussy to make and yet they will be the star of the dinner table. This dish is well suited for family dinners and holidays as you only need a small amount of cook time to get this just right.

Sautéed Green Beans with Mushrooms

The soft mushrooms with the crisp green beans- it’s the ideal way to enjoy both of these ingredients. This method of preparation leaves the green beans fresh, yet perfectly cooked. You only need to blanch them until bright green, then combine them with the mushrooms cooked in olive oil to finish them. You can button or cremini or the type of mushrooms you like best for this recipe. I personally stick to cremini, but it’s a matter of preference.

For an even richer flavor you can add some butter to the mushrooms, but this is optional.

Sautéed Green Beans with Mushrooms

I used a stainless steel skillet that is both wide and deep to boil the water. Once the green beans were done blanching I discarded the water and used the same skillet to sauté the mushrooms to make this a one-pot dish.

The hint of garlic, just ever so slightly sweet, is the perfect finishing touch to these Sautéed Green Beans with Mushrooms.

Sautéed Green Beans with Mushrooms

This isn’t a heavily spiced dish, so the flavors of the mushrooms and green beans come through loud and clear. To be fair, some salt and pepper go a long way to making any green bean recipe so good.

Sautéed Green Beans with Mushrooms

For a bit of extra oomph you can add a dash of red pepper flakes. These green beans already taste a bit like my favorite Chinese restaurant dish: spicy string beans. Adding a bit of that heat makes them even tastier. But, if you don’t want any heat these are wonderfully tasty without it.

Sautéed Green Beans with Mushrooms

These Sautéed Green Beans with Mushrooms are simple to make, but have a bit of freshness, a bit of savoriness, and a rich flavor that combined together make them one of the best side dishes.

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Ingredients
  • 1 lb fresh green beans
  • 1 tablespoon olive oil
  • 8 oz white button or cremini mushrooms
  • salt and pepper, to taste
  • 2 cloves garlic, minced
Preparation
  1. Trim ends from beans and cut into 2" pieces. Trim mushroom stems, then slice mushrooms.
  2. Fill large bowl with cool water and add some ice cubes. Set aside. Bring 4 inches of water to boil in stockpot. Add beans and cook for 1-2 minutes or until bright green. Do not over cook. Remove from pan with strainer or tongs and add to ice water. Set aside.
  3. Drain pan and add olive oil. Heat oil over medium then add mushrooms. Cook for 5 minutes. Then add garlic and cook for 2 minutes. Add in beans and cook until heated through. Add salt and pepper to taste. Optional: for a hint of heat add a pinch of red pepper flakes.

Recipe adapted from Veggies Save the Day.