Sauteed Green Beans with Mushrooms is a delicious and healthy 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!
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.
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.
- 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 healthy 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.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
- 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.
Prepare the bowl of cold water and ice cubes before you start blanching the vegetables. It only takes a 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.
This side dish pairs perfectly with everything from holiday favorites to simple vegan pastas. Check out some of these recipes for inspiration:
- Vegan Meatloaf Muffins
- Olive Oil Mashed Potatoes
- Vegan Cauliflower Alfredo
- Spaghetti with Garlic and Olive Oil
- Mediterranean Yellow Rice
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.
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
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Sauteed Green Beans with Mushrooms
- 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.
- 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.
- Next add the mushrooms to the pan and saute until soft.
- Add the sliced green beans to the pan and toss to heat through.
- Season to taste with salt and pepper, then serve.
Nutritional information is an estimation only.