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.
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.