If you are looking for a dish that brings together a fresh, vibrant crunch with earthy, savory warmth, then this Green Beans With Mushrooms Recipe is absolutely made for you. It’s a simple yet irresistible side that highlights tender green beans and beautifully browned mushrooms, all coated in a gorgeous garlicky, buttery glaze. Whether you’re jazzing up a weeknight dinner or adding some elegance to a holiday spread, these sautéed green beans will quickly become one of your favorites—and I can’t wait to share every step of this delightful recipe with you.
Ingredients You’ll Need
The beauty of this Green Beans With Mushrooms Recipe is in the simplicity and quality of the ingredients. Each element plays an important role, from the crisp green beans that provide fresh texture to the mushrooms that add deep, satisfying flavor. Together with aromatic garlic, shallot, and the subtle tang of lemon juice, these ingredients come together to make something truly special.
- 1 pound fresh green beans, trimmed: The star veggie for that crisp, green crunch that brightens the dish.
- 8 ounces cremini or button mushrooms, sliced: Adds earthy flavor and a meaty texture that pairs perfectly with the beans.
- 2 tablespoons olive oil: Helps sauté the mushrooms and adds a fruity richness.
- 2 cloves garlic, minced: Brings aromatic warmth and pungent depth in every bite.
- 1 small shallot or half a yellow onion, finely chopped: Adds mild sweetness and complexity to the base.
- 1 tablespoon soy sauce or tamari: Infuses savory umami that enhances the mushrooms beautifully.
- 1 tablespoon butter or dairy-free butter: For a luscious finish that coats everything in silky richness.
- 1 tablespoon lemon juice: Provides a bright, citrusy lift that lightens the whole dish.
- 1/4 teaspoon black pepper: Just enough peppery heat to balance the flavors.
- 1/4 teaspoon salt: Enhances and rounds out the tastes naturally.
- 2 tablespoons vegetable or chicken broth: Keeps the beans moist and helps create a flavorful sauce.
How to Make Green Beans With Mushrooms Recipe
Step 1: Blanch the Green Beans
Start by bringing a large pot of salted water to a lively boil. Drop in your trimmed green beans and blanch them for 3 to 4 minutes. You want the beans to turn a bright, inviting green and become just tender without losing their natural snap. Then drain them well and set aside—this quick step ensures your green beans stay fresh and vibrant in the final dish.
Step 2: Sauté the Mushrooms
Heat the olive oil in a large skillet over medium heat and add the sliced mushrooms. Let them cook gently for 5 to 7 minutes until they release their moisture and develop a rich brown color. This caramelization adds an incredible depth of flavor that is key to the success of this Green Beans With Mushrooms Recipe. Resist the urge to move them too often—letting them sit a bit encourages that perfect browning.
Step 3: Add Shallots and Garlic
Once your mushrooms have reached that gorgeous golden hue, stir in the finely chopped shallot. Cook for 2 minutes until it softens and sweetens, then add the minced garlic. Sauté for about 30 seconds until fragrant—this step fills your kitchen with an irresistible aroma and layers in flavor complexity.
Step 4: Combine and Simmer
Now it’s time to add back those beautifully blanched green beans. Pour in the vegetable or chicken broth, soy sauce, and add the butter along with salt and black pepper. Toss everything together gently in the skillet so the green beans and mushrooms become coated in the delicious buttery sauce. Allow the mixture to cook for 3 to 4 minutes until it’s heated through and the flavors marry perfectly.
Step 5: Finish with Lemon Juice
Remove the skillet from the heat and finish by stirring in that bright tablespoon of lemon juice. This final touch wakes up the entire dish with a fresh, tangy note that balances the richness beautifully. Your Green Beans With Mushrooms Recipe is now ready to serve—fresh, vibrant, and packed with flavor!
How to Serve Green Beans With Mushrooms Recipe
Garnishes
Adding the right garnish can elevate this dish even further. Freshly chopped parsley or chives add a burst of color and a mild herbal note that complements the earthiness of the mushrooms. For an extra luxurious touch, sprinkle some grated Parmesan or a dusting of toasted almonds to add a pleasing crunch and umami depth.
Side Dishes
This sautéed green beans delight pairs wonderfully with a variety of mains. It’s perfect with grilled chicken, roasted turkey, or even a juicy steak. For a vegetarian meal, serve alongside creamy mashed potatoes or a hearty quinoa pilaf. The savory, buttery flavors of the dish balance nicely with richer, protein-packed sides and help add a fresh veggies component to the plate.
Creative Ways to Present
Try presenting the Green Beans With Mushrooms Recipe in a rustic serving bowl with lemon wedges on the side for that extra zing. You can also add a sprinkle of toasted sesame seeds for a hint of nuttiness and visual interest. If hosting a dinner party, arrange the green beans and mushrooms on a shallow platter with edible flowers or microgreens to make the dish feel festive and inviting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s so good, there might not be!), store the dish in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, making it a convenient side that you can enjoy again without sacrificing quality.
Freezing
This Green Beans With Mushrooms Recipe is best enjoyed fresh, as freezing can affect the texture of both green beans and mushrooms. If you must freeze, do so only after cooling completely, and store in a freezer-safe container for up to 1 month. Thaw gently in the fridge overnight before reheating.
Reheating
To reheat, warm the green beans and mushrooms gently on the stovetop over medium-low heat. Add a splash of broth or water if needed to keep them from drying out. Avoid the microwave if possible, as the heat can cause the mushrooms to become rubbery and the green beans to lose their crispness.
FAQs
Can I use frozen green beans for this recipe?
Absolutely! If fresh green beans are not available, frozen green beans can be used. Just make sure to thaw and drain them well before blanching or sautéing to prevent extra moisture from diluting your flavors.
Is it possible to make this dish vegan?
Yes! Simply swap out the butter for a dairy-free alternative like plant-based butter or olive oil, and use vegetable broth instead of chicken broth. The soy sauce already adds a delicious umami punch that keeps the flavors rich and satisfying.
Can I add other vegetables to this Green Beans With Mushrooms Recipe?
Definitely! This recipe is quite versatile. Adding sliced bell peppers, cherry tomatoes, or even some toasted nuts can up the flavor and texture. Just adjust cooking times accordingly to keep everything crisp and perfectly cooked.
How can I make this recipe gluten-free?
Simply opt for tamari instead of regular soy sauce, and use vegetable broth that is labeled gluten-free. This way, you get all the flavor without any gluten concerns.
What wine pairs well with this dish?
With the earthy mushrooms and bright green beans, a light to medium-bodied white wine like a Sauvignon Blanc or a Chardonnay pairs beautifully. These wines have enough acidity to complement the lemon juice and an herbal brightness that enhances the green beans.
Final Thoughts
This Green Beans With Mushrooms Recipe is one of those dishes that feels like a warm hug in every forkful. Its simple ingredients, quick preparation, and exceptional flavor make it a must-try for anyone who loves fresh, vegetable-forward sides. I’m so excited for you to give this recipe a shot and see just how satisfying and crave-worthy sautéed green beans can be. Once you try it, it will surely earn a spot in your regular cooking rotation!
Print
Green Beans With Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and healthy side dish featuring tender green beans sautéed with savory mushrooms, garlic, and shallots, finished with a hint of lemon juice. This vegetarian recipe is perfect for adding a flavorful vegetable option to your meal.
Ingredients
Vegetables
- 1 pound fresh green beans, trimmed
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 small shallot or half a yellow onion, finely chopped
Other Ingredients
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon butter or dairy-free butter
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons vegetable or chicken broth
Instructions
- Blanch the Green Beans: Bring a large pot of salted water to a boil and blanch the green beans for 3 to 4 minutes until they are bright green and just tender. Drain and set aside to keep their texture and vibrant color.
- Cook the Mushrooms: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5 to 7 minutes until they are nicely browned and their moisture has evaporated, enhancing their rich flavor.
- Sauté Shallots and Garlic: Stir in the finely chopped shallot and cook for 2 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant, releasing their aromatic qualities.
- Combine Ingredients: Add the blanched green beans, broth, soy sauce, butter, salt, and black pepper to the skillet. Toss everything together to combine well.
- Heat Through: Cook the mixture for 3 to 4 minutes over medium heat until everything is heated through and the green beans are fully coated in the flavorful sauce.
- Finish and Serve: Remove from heat and stir in the lemon juice for a fresh, bright finish. Serve immediately as a tasty side dish.
Notes
- For extra flavor, add a pinch of red pepper flakes during cooking.
- Finish with grated Parmesan cheese for a savory touch if not vegan.
- To keep the dish vegan, use plant-based butter and vegetable broth instead of dairy butter and chicken broth.
- Trim green beans evenly to ensure even cooking.
