This green bean and mushrooms recipe is a quick and healthy side dish. You only need one pan to saute, then steam the vegetables until tender.
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This mushrooms and green bean recipe is a crowd-pleaser no matter the occasion, from a quick weeknight dinner to holiday celebrations. This lighter option is my go-to when I’m not making a green bean casserole to share. Plus, it’s ready in under 30 minutes!
Typically I blanch the beans in boiling water, but to cut down on clean-up, I use a one-pot steaming method instead. The mushrooms are sauteed in the skillet, and the beans are added and cooked in the same pan. You’ll be surprised how quickly the beans tenderize! This gives you plenty of time and space to make stovetop chicken or mashed potatoes.
Prepare the green beans
Fresh green beans or slender haricot verts can be used. Wash them well with cold water, and trim off the stem end. Haricot verts are picked earlier, so they will have thinner skin, and you can typically skip the trimming. If the beans are very long, trim them in half.
Alternatively, frozen or canned green beans can be used. They do not need to be steamed, just reheated with the seasonings.
Cook the Mushrooms
Use brown mushrooms like cremini or baby bella for a stronger umami taste. They have been aged longer than white button mushrooms, giving a brown hue, thicker skin for sauteeing, and a robust flavor. Gently rinse any dirt or debris, then dry well with a towel. Slice into 1/2-inch thick pieces. They will shrink significantly after cooking.
Cook in a skillet with some olive oil to lightly brown the surface. I season with salt to dry out the moisture for quicker cooking and flavoring of the fungi. Don’t overcook the mushrooms. You want them to begin to release their moisture and get color on the surface.
Cook the Aromatics
Once the mushrooms tenderize after a few minutes, briefly saute the minced garlic. Add in the chopped onions. Cooking will lightly caramelize the natural sugars in the allium. The spice of these two ingredients mellows out, adding earthiness to the dish.
Cook Green Beans
Instead of using a separate pot of boiling salted water to blanch the green beans, then shock them with ice water, try steaming them. I use the same method for sauteed green beans, which dramatically cuts down on dishes and cooking time. Add the green beans, water, soy sauce, salt, and freshly ground pepper to the pan with the mushroom mixture.
Stir, then cover and cook over medium-high heat. The steam from the water and the moisture released from the raw legumes cook them in less than 5 minutes! I like to add butter before serving to bump up the flavor.
Serve this with
- Reverse seared steak
- Chicken cordon bleu
- Scallops with lemon garlic sauce
- Pan-seared salmon
- Garlic roasted potatoes
Frequently asked questions
Add garlic powder or onion powder for roasted allium notes to bump up the flavor of the crisp and slightly sweet legume. Fresh or dried herbs like thyme, oregano, or basil. Crushed red chili flakes for heat. Soy sauce to intensify the umami flavor.
Yes! Add them directly to the pan after cooking the mushrooms and onions. Stir until the beans are hot, and add the seasoning and butter. You’ll need 4 cups for the recipe.
No! The green beans can be cooked in hot fat, then add some water, stock, or broth to the pan. Cover and steam until the vegetables are crisp-tender. It takes 5 minutes or less!
Add soy sauce to boost the flavor
A small amount of fermented soy sauce intensifies the umami flavor of the mushrooms. You don’t need a lot. Just a teaspoon adds a stronger savory and meaty taste. The salt lightly coats the beans, seasoning the entire dish. For a gluten-free option, use gluten-free tamari or coconut aminos. The latter has a sweeter taste.
Green Beans and Mushrooms
- Prepare Green Beans – Wash the green beans thoroughly under cool water and drain well. Trim off the string ends. If the beans are very long, cut them in half. Set aside.
- Cook the Mushrooms – In a large skillet, heat the olive oil over medium heat. Add the mushrooms and ½ teaspoon salt. Saute until tender and lightly brown, 2 to 3 minutes.
- Cook the Aromatics – Add the garlic, and cook until fragrant, 30 seconds. Add the onions, and saute until translucent, 1 to 2 minutes.
- Cook Green Beans – Add the green beans, water, soy sauce, ½ teaspoon salt, and pepper to the pan. Stir to combine. Increase to medium-high heat. Cover and cook until the beans are tender and bright green, about 3 to 4 minutes. If still crisp, add ¼ cup water and steam until crisp-tender. Remove the lid and stir until the water evaporates, about 1 minute.
- Add the Butter – Turn off the heat and add the butter. Stir until melted and combined.
- To Serve – Taste and season with more salt and pepper as desired. Serve while still hot.
- Recipe Yield: About 4 cups
- Serving Size: About 1 cup
- Storing: Cool and store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Cover and cook in the microwave in 30-second increments until hot. On the stovetop, cook over medium heat until hot.
- Using Frozen Beans: Do not cover. Simmer in water until defrosted and hot, about 5 to 7 minutes.
- Using Canned Beans: Use 4 cups of drained canned beans. Skip the steaming step. Add to mushroom mixture with butter, and stir until beans are hot, about 3 to 5 minutes.
- Blanching the Beans: If you prefer to blanch the beans in salted, boiling water instead of steaming, cook until tender, about 3 to 5 minutes. Add directly to the mushroom mixture.
- Make it Vegan: Substitute butter with olive oil.
- Make it Whole30, Paleo, & Gluten-Free: Use ghee instead of butter. Use coconut aminos instead of soy sauce.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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