Ready in 25 minutes, this Sautéed Green Beans with Mushrooms recipe delivers crisp-tender beans and caramelized mushrooms cooked from scratch in one skillet.
Sautéing allows you to preserve the crisp texture of the beans while infusing them with delicious flavors. Fresh green beans are ideal for this dish, but during the off-season, such as winter, frozen green beans are an excellent substitute.
My Latest Videos
Pair this side with my Teriyaki Salmon or Herb Crusted Pork Tenderloin for an easy, homemade dinner!
Key Ingredients & Substitutions
- Green Beans – Fresh or frozen green beans can be used in this recipe.
- Mushrooms – Use button, cremini, or baby bella mushrooms.
- Garlic – Slice it thin to avoid burning. Garlic powder can be substituted if needed.
💭 Quick Tips
- Blanch the green beans and shock in ice water to lock in color.
- Don’t overcrowd the pan, give everything room to caramelize.
- Add more oil if the pan gets dry.
- Sliced garlic is less likely to burn than minced.
- Leftovers are great in chicken pot pie or veggie soup!
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
If you tried this Sautéed Green Beans with Mushrooms recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comments below!
📖 Recipe
Sautéed Green Beans with Mushrooms
These are not your average green beans. Homemade Sautéed Green beans with Mushrooms is a perfect side dish to accompany almost any meal. Crispy, yet tender and bursting with garlicky flavor.
Ingredients
- 12 ounces green beans fresh or frozen
- 1 teaspoon salt for the water
- as needed water for blanching the green beans
- 1 cup mushrooms quartered
- 4 cloves garlic sliced thinly
- 2 tablespoons butter
- 2 tablespoons olive oil
- to taste Salt and Pepper
Instructions
- In a large pan, add enough water to blanch your green beans, bring to a boil. Add in the salt. When the water is boiling add in the beans and cook for 2 minutes. Strain the green beans and cool down with ice water.
- Once the green beans are completely cooled, drain the water and pat them dry with a paper towel.
- In a large sauté pan over medium heat add the butter and olive oil. Add in the mushrooms and sauté until nicely browned. Add in the green beans and sauté for about 6 minutes.
- Next, add in the garlic, season with salt and pepper and continue to sauté until the green beans are tender, approximately 5 minutes. Enjoy!
Notes
- Blanch the green beans and shock in ice water to lock in color.
- Don’t overcrowd the pan, give everything room to caramelize.
- Add more oil if the pan gets dry.
- Sliced garlic is less likely to burn than minced.
- Leftovers are great in chicken pot pie or veggie soup!
Comments
No Comments