Sauteed Green Beans with Mushrooms is a simple and delicious side dish. This easy vegan and gluten-free 20 minute recipe is perfect for both weeknights and holidays. If you're looking for an alternative to the traditional green bean casserole, this fresh string bean recipe is for you!
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This recipe is so simple and so delicious, it’s the only way I make green beans anymore!
- Jen K.
Green beans, also known as string beans or haricot vert, are a very versatile vegetable. While their peak season is May through September, it's easy to find them in supermarkets year round.
You can eat them cold in green bean salad or hot in vegan green bean curry.
But one of my favorite ways to enjoy them is with mushrooms in this plant-based Mediterranean diet inspired dish.
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Why you'll love this recipe
- It's simple yet flavorful and only requires 4 ingredients (plus salt and pepper).
- You can make it in 20 minutes.
- Even people who say they don't care for green beans enjoy them prepared this way.
Ingredients
- Fresh green beans: You can purchase them by the pound or pre-packaged.
- Olive oil: This is my go-to oil as part of a vegan Mediterranean diet.
- Fresh garlic: Freshly minced garlic gives green beans so much flavor.
- Mushrooms: Here I used cremini (baby portobella) mushrooms, but I also like white button.
- Salt and pepper: For seasoning according to your tastes.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Trim or snap off the tough stems of the beans.
- Steam or blanch the green beans in boiling water for about 2 minutes, until they are bright green.
- Immediately transfer the beans to a bowl of ice water to stop them from cooking.
- Drain when cooled, then pat the green beans dry with a kitchen towel. Slice the green beans into bite size pieces.
- Saute the garlic and mushrooms. Tip: Dry and use the same skillet you used to blanch the beans.
- Add the sliced green beans to the pan and toss to heat through. Season to taste with salt and pepper, then serve.
Amy's tip
Prepare the bowl of cold water and ice cubes before you start blanching the vegetables. It only takes a brief moment for the beans to become limp and lose their vibrant color. But if you shock them with the ice water, they won't continue to cook, and you'll have perfect beans every time.
Serving suggestions
This side dish pairs perfectly with everything from holiday dishes to simple vegan pastas and other weeknight favorites.
My family particularly enjoys eating green beans and mushrooms with vegan meatloaf muffins and olive oil mashed potatoes or Mediterranean yellow rice.
Storing
This recipe makes 6 servings as a side dish. If you have leftovers, they will last covered and refrigerated for up to 3 days. Enjoy them reheated or at room temperature in a salad.
Recipe FAQs
For this recipe I recommend only using fresh beans.
I recommend blanching to preserve the texture and color of the beans. No one likes mushy gray veggies!
Yes, you can prep this recipe by trimming or snapping off the ends in advance, but be sure to cover and refrigerate them to avoid bacteria growth.
More vegan green bean recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Sauteed Green Beans with Mushrooms
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Ingredients
- 1 pound fresh green beans, trimmed
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 8 ounces mushrooms, white button or cremini, sliced
- salt and pepper, to taste
Instructions
- Prepare an ice bath by placing cold water and ice cubes in a large bowl. Set aside.
- In a large skillet, bring 1-2 inches of water to a boil. Add the whole trimmed green beans to the pot. Allow to cook for about 2 minutes until they are bright green. Do not overcook the beans. Immediately transfer the beans to the bowl of ice water, then drain when cool.1 pound fresh green beans
- Pat the green beans dry with a kitchen towel. Slice the green beans into bite size pieces.
- Heat the oil in a skillet over medium heat. (You can dry and use the same skillet you used to cook cook the green beans.) Add the garlic and stir until fragrant, about 30 seconds.1 Tablespoon extra virgin olive oil, 2 cloves garlic
- Next add the mushrooms to the pan and saute until soft.8 ounces mushrooms
- Add the sliced green beans to the pan and toss to heat through.
- Season to taste with salt and pepper, then serve.salt and pepper
Notes
Nutrition
Nutritional information is an estimation only.
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!