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.
Success tip: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.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.Serving suggestion:Try this recipe with Vegan Meatloaf Muffins and either Mediterranean Yellow Rice or Olive Oil Mashed Potatoes for a complete meal.