Sauteed green beans with mushrooms are an easy 20-minute side dish made with fresh green beans, mushrooms, garlic, and olive oil. Blanching the beans first keeps them crisp-tender and bright green before they're tossed with garlicky sauteed mushrooms.
I make this recipe year-round, but it's especially handy for Thanksgiving when you want a fresh alternative to green bean casserole. If you're planning a holiday menu, you'll find more ideas in my vegan Thanksgiving recipes.
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Let me start with, 'My husband doesn't eat green beans.' Spoiler alert... My husband only eats these green beans.
- Elizabeth H.
How to make sauteed green beans with mushrooms
- Blanch the green beans in boiling water until bright green, then immediately transfer them to an ice bath.
- Drain and pat dry, then cut the green beans into bite-size pieces.
- Saute the garlic and mushrooms in olive oil until the mushrooms are tender.
- Add the green beans and toss until heated through. Season with salt and pepper, to taste.
Please see the recipe card for the complete ingredients, measurements, and instructions.
Amy's tips
- Prepare the ice bath first. The green beans cook quickly, so have the cold water ready before you start blanching them.
- Choose your favorite mushrooms. Cremini or white button mushrooms both work well.
- Get a head start for Thanksgiving. Blanch, cool, dry, and cut the green beans up to a day in advance. You can also slice the mushrooms ahead of time. Refrigerate them separately, then finish the dish before serving.
These sauteed green beans are easy enough for weeknight dinners and right at home on a holiday table. For more ways to cook fresh green beans, browse my vegan green bean recipes.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Sauteed Green Beans with Mushrooms
Ingredients
- 1 pound fresh green beans, trimmed
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 8 ounces white button or cremini mushrooms, sliced
- salt and pepper, to taste
Instructions
- Prepare an ice bath by filling a large bowl with cold water and ice cubes. Set aside.
- In a large skillet, bring 1 to 2 inches of water to a boil. Add the green beans and cook for about 2 minutes, just until they are bright green. Immediately transfer them to the ice bath. Once cool, drain thoroughly.1 pound fresh green beans
- Pat the green beans dry with a kitchen towel and cut them into bite-size pieces.
- Dry the skillet and return it to the stove over medium heat. Add the olive oil and garlic and saute for about 30 seconds, until fragrant.1 Tablespoon extra virgin olive oil, 2 cloves garlic
- Add the mushrooms and saute until tender.8 ounces white button or cremini mushrooms
- Add the green beans and toss until heated through. Season with salt and pepper, to taste, and serve.salt and pepper
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Notes
Nutrition
Nutritional information is an estimation.
Tamara says
Awesome recipe. I added a little sesame oil and liquid amino for an extra pop of flavor.
Amy Katz says
Thanks for sharing, Tamara! Sounds fantastic.
Jane says
Absolutely delicious!! Very easy
Recipe!
Amy Katz says
I'm glad you enjoyed it, Jane! Thanks for coming back to leave a comment. 🙂
Lois says
What a great side ..thanks
Amy Katz says
I'm so glad you enjoyed it, Lois!
Sheridan says
Excellent accompaniment to salmon or any protein. Came together quickly and was enjoyed by my dinner guests.
Amy Katz says
Wonderful to hear!
Jamie R King says
Absolutely delicious! I cooked my sautéed everything for about 7 min at the end..turned out awesome! God bless you 🙏
Amy Katz says
Thank you so much, Jamie! I appreciate you coming back to leave a comment. 🙂
Ellice says
Can this dish be made ahead and frozen?
Amy Katz says
No, I do not recommend that.
Sherry says
Nice side dish that’s healthy, tasty and easy to prepare.
Jen King says
This recipe is so simple and so delicious, it’s the only way I make green beans anymore!
Rana says
Excellent!!
Dianne says
Have you ever done the blanching and cooling part the night before and left just the sautéing when guests are there?
Amy Katz says
Yes, you can absolutely do that, Dianne!
Linda says
So it's me again...Linda in frosty Keno, OR. Yesterday my husband brought all the ingredients home PLUS cashews. I just made us each a bowl full for lunch with the added cashews. We do like the addition of a splash of soy sauce. Next time I think I will make rice to go along side of this. Thanks for such a great recipe.
Amy Katz says
I love this idea, Linda!
Linda H says
My husband and I just devoured these. I added tons of garlic, two tons of mushrooms and a hint of red pepper flakes then a splash of soy sauce at the end. Yummy! Linda in snowy Keno, Oregon.
Amy Katz says
I love the way you cook, Linda!