Sauteed Fresh Green Beans with Mushrooms is a delicious and healthy side dish. This easy vegan and gluten-free recipe is perfect for both weeknights and holidays.
Green beans, also known as string beans or haricot vert, are a very versatile vegetable.
You can eat them hot in casseroles or cold in salads.
And they are available fresh, frozen, and canned, alone or with other vegetables or legumes.
I love them with tomatoes in Sauteed Green Beans with Tomatoes and Garlic.
In addition, they are perfect in spicy dishes like Green Bean Curry.
But one of my favorite ways to enjoy them is in this recipe for Sauteed Fresh Green Beans with Mushrooms.
Sauteed Fresh Green Beans with Mushrooms are delicious with a variety of dishes.
I also like this side with Lemon Garlic Baked Tofu and rice.
And the leftovers heat up well and taste great.
To make Sauteed Fresh Green Beans with Mushrooms, first lightly cook the beans by blanching or steaming.
The easiest way to do this is to boil and inch or two of water in a large skillet with a lid.
Then add the whole trimmed beans for about two minutes until they are bright green.
Be sure not to overcook them.
The green beans should be tender yet crisp.
Have a large bowl of ice water close by to stop the cooking.
As soon as the beans are done cooking, immediately transfer them to an ice bath.
I suggest you prepare the bowl of cold water and ice cubes before you start blanching the vegetables.
I’ve made the mistake of not being ready, and 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.
You only need a few ingredients to make Sauteed Fresh Green Beans with Mushrooms.
After the green beans are cooked and cooled in the ice bath, you can slice them into bite-size pieces.
Then simply saute some fresh garlic in a little olive oil.
Next add sliced mushrooms.
You can use your favorite variety.
Here I used cremini (baby portobella) mushrooms, but I also like white button.
After the mushrooms are tender, add the green beans to the skillet to heat through.
Finally, season the vegetables with a little salt and pepper, and you’re ready to eat!
By the way, for less clean up, I dry the pan I used to blanch the green beans and then use it again for sauteing.
Green beans are a healthy addition to your diet.
They are very low in calories and a good source of dietary fiber.
And they are high in vitamin C, vitamin K, folate, and manganese.
You can read more about the benefits of eating green beans here.
While their peak season is May through September, it’s easy to find them in supermarkets year round.
What are your favorite ways to prepare green beans?
Now let’s make Sauteed Fresh Green Beans with Mushrooms!
Sauteed Fresh Green Beans with Mushrooms
- 1 pound fresh green beans trimmed
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- 8 ounces mushrooms white button or cremini, sliced
- salt and pepper to taste
- 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, 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. 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.