Sauteed Green Beans with Mushrooms
Fresh green beans and mushrooms sauteed with garlic and olive oil make an easy 20-minute side dish for weeknights and holidays.
Servings: 6
Calories: 54kcal
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
Video
Notes
Amy's tip: Prepare the ice bath before you start blanching the green beans. They only need a couple of minutes in the boiling water. Transferring them immediately to ice water stops the cooking and helps them stay crisp-tender and bright green.
Make ahead: Blanch, cool, dry, and cut the green beans up to a day in advance. The mushrooms can also be sliced ahead of time. Refrigerate them separately until you're ready to finish the dish.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Enjoy them reheated or at room temperature.
Nutrition
Calories: 54kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 284mg | Fiber: 2g | Sugar: 3g | Vitamin A: 522IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 1mg
