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!
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 fresh-flavored dish.
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This recipe is so simple and so delicious, it’s the only way I make green beans anymore!
- Jen K.
Ingredients
- Fresh green beans: You can purchase them by the pound or pre-packaged.
- Olive oil
- Fresh garlic
- Mushrooms: Here I used cremini (baby portobella) mushrooms, but I also like white button.
- Salt and pepper
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make green beans with mushrooms
Before you begin, prepare a bowl of cold water and ice cubes and set it aside.
- 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 the 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.
Serving suggestions
This versatile side dish pairs perfectly with everything from plant-based Thanksgiving dishes to simple pasta to weeknight comfort-food favorites.
My family particularly enjoys these green beans with mushrooms alongside vegan meatloaf muffins and olive oil mashed potatoes or Mediterranean yellow rice.
It's a veggie-forward recipe that even those who think they don't like green beans will enjoy.
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
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 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
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Notes
Nutrition
Nutritional information is an estimation only.
Monica says
Nice simple healthy recipe that quick to make
Julia says
Really delicious recipe — my family and I all love it. Tonight I prepared it a second time, even though I had only 2 mushrooms (!). To compensate, I added a dash of low-sodium tamari for a bit of extra umami. The result was still delicious, so I recommend this to anyone who has insufficient mushrooms and needs to adjust for that.
Amy Katz says
Thanks Julia! Love this suggestion.
Bill says
Easy to make following Amy's directions. It came out delicious! Everyone loved it! Sauteed green beans and mushrooms will be on our regular veggie sides. It's a great recipe.
Amy Katz says
I'm so glad to hear that everyone enjoyed it, Bill!
Jerry Schmidt says
This was Great. Love Mushrooms and Paired with the Green Beans was Awesome. Served With Cast Iron Pan Fried Chicken and Mrs. Grass Egg Noodles. And of Course Some Wine.
Melanie Williams says
Yes it does. Thank you so much!!
Melanie Williams says
Can this be made the day ahead and reheated in a crock pot?
Amy Katz says
I don't recommend it. If you need to reheat it, it would be better in the microwave.
Melanie Williams says
Are there any steps besides snapping the beans that could be done the day ahead to avoid last minute prep on this dish?
Amy Katz says
Yes, you can cook the green beans, put them in an ice bath to cool, slice them, and store them in the refrigerator. You can also slice the mushrooms a day in advance. I hope this helps!
Meghan Newland says
Myself and my entire family really enjoyed this dish. Two small additions, 1. more garlic, or perhaps mine just wasn't quite fragrant enough and 2. a bit of salt enhances the flavor.
Amy Katz says
I'm so glad everyone enjoyed it, Meghan! And more garlic is usually a great idea in my book.
Rod says
Simply amazing!
Amy Katz says
Thank you, Rod!
Mckala says
Everyone loved this dish! My pickey nephew was so in love with it he never eats veggies, my one year old devoured them and my niece wouldn’t stop eating them. We paired them with rice and tilapia.
Amy Katz says
That's amazing, Mckala! I'm so happy everyone enjoyed it!
Shelley says
Loved the simplicity and the combination of the green beans and mushrooms. Thanks for sending it to me on Instagram!
Amy Katz says
I'm so happy you enjoyed it, Shelley!
MAL says
Yum!!! Great & Easy recipe..... Thank you so much 🙂
MAL says
Delicious, loved it!!!
Amy Katz says
I'm so glad you enjoyed it!
Sayde says
Do you have to slice the green beans or can you keep them whole?
Amy Katz says
You can keep them whole if you like.
Cris lee says
Love these! I’ve already made them a couple times. I’m not a mushroom lover but I can eat them in this dish. I cook for vegans, vegetarians, diabetic and carnivore family members and everyone lives this dish.
Amy Katz says
Thank you so much, Cristal! I'm so happy everyone enjoys it!
Elizabeth Hernandez says
Let me start with, "My husband doesn't eat green beans." Spoiler alert... My husband only eats these green beans.
Since he was a kid, my husband has sworn off green beans. Apparently there was some incident when he was a child... anyway, I married a man who doesn't eat green beans. Twenty-six years later, we have an emergency impromptu Thanksgiving dinner at my sister's house (long story, search "plant explosion in Port Neches, Texas"). So she doesn't have time to poll the crowd and just makes whatever she has on-hand. It was fabulous and later in the week my dear husband asks me to get the recipe for the green beans from my sister because they were his favorite part of the meal. I'm not sure I've recovered from the shock yet, but this is the recipe she texted me. So congratulations. My husband loves THESE green beans!
Amy Katz says
Thank you, Elizabeth! This is the greatest compliment ever!
Racheal says
Can you use frozen green beans? If so, do you need to blanch them?
Amy says
Hi Racheal, no, this recipe requires fresh green beans.