This green bean and mushroom recipe is a quick and healthy side dish. You only need one pan to saute the vegetables, then steam them until tender.
Recipe Science
- Steaming green beans uses less water and preserves nutrients better than boiling.
- Brown mushrooms, with their longer aging, give them a robust flavor and thicker skin, perfect for sautéing.
- Add fermented soy sauce to the mushrooms for a strong umami flavor. The salt enhances the overall dish’s flavor.
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Featured Comment 9
“Made this side last night. Really delicious. I love the meaty texture of mushrooms. This dish really elevates the green bean.”—Maria
Why It Works
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 ample time and space to make stovetop chicken or mashed potatoes.
Ingredients You’ll Need
- Green Beans: Fresh green beans or slender haricot verts can be used. Haricot verts are picked earlier, so they will have thinner skin, and you can typically skip the trimming.
- Oil: Fruity olive oil is used to saute the mushrooms and alliums.
- Mushrooms: For a stronger umami taste, use brown mushrooms like cremini or Baby Bella. They have been aged longer than white button mushrooms, giving them a brown hue, thicker skin for sauteeing, and a robust flavor.
- Alliums: Minced garlic and diced yellow onions add an earthy flavor and natural sweetness to the dish.
- Water: All you need is ¼ cup of water to create steam in the vessel to cook the green beans.
- Seasoning: Soy sauce, salt, and pepper enhances the savory taste of the vegetables.
- Butter: Melted over the vegetables right before serving to add richness to the dish.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you know how to cook green beans and mushrooms, it’s easy to switch up! Try these tasty options:
- Beans: Frozen or canned green beans can be used. They do not need to be steamed; they are just reheated with the seasonings.
- Mushrooms: Other types of mushrooms, such as portobello, dried porcini, trumpet, or king mushrooms, can be used.
- Make it Gluten-Free: Use gluten-free tamari or coconut aminos. The latter has a sweeter taste.
- Make it Dairy-Free: Skip the butter or add margarine or more olive oil to light coat the vegetables.
- Add Heat: Sprinkle on dried red chili flakes, stir in Sriracha, chili oil, or hot sauce.
How to Make Green Beans and Mushrooms
Step 1: Prepare the Green Beans
Wash the green beans well with cold water then trim off the tough stem end. If the beans are very long, cut them in half.
Step 2: Cook the Mushrooms
Gently rinse any dirt or debris from the surface of the mushrooms, then dry well with a towel. Slice into 1/2-inch thick pieces. They will shrink significantly after cooking.
Cook in a large skillet with olive oil to lightly brown the surface. I season with salt to dry out the moisture for quicker cooking and flavoring of the fungi.
Tips for Perfect Execution: Don’t overcook the mushrooms! You want them to begin to release their moisture and get color on the surface.
Step 3: Cook the Aromatics
Once the mushrooms tenderize after a few minutes, briefly saute the minced garlic and chopped onions.
Cooking will lightly caramelize the allium’s natural sugars. The raw and sulfurous taste of these two ingredients mellows out, adding earthiness to the dish.
Step 4: Cook the Green Beans
Add the green beans, water, soy sauce, salt, and 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!
Pro Tip: Instead of blanching the green beans in a separate pot of boiling salted water and shocking 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.
Step 5: Add the Butter
I like to add butter before serving to bump up the flavor. It coats the beans, adding richness.
Step 6: Serve
Right before serving, give the vegetables a taste. Add more salt and freshly cracked black pepper if needed.
Frequently Asked Questions
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 and then added to the pan with water, stock, or broth. Cover and steam until the vegetables are crisp-tender. It takes 5 minutes or less!
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.
A small amount of fermented soy sauce intensifies the mushrooms’ umami flavor. 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.
If you tried these Green Beans and Mushrooms, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Serve This With
Green Beans and Mushrooms
Ingredients
- 1 pound green beans
- 1 tablespoon olive oil
- ½ pound brown mushrooms, ½" thick slices
- ½ cup diced yellow onions, ¼" dice
- 1 tablespoon minced garlic
- ¼ cup water
- 1 teaspoon soy sauce
- 1 teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- 1 tablespoon unsalted butter
Instructions
- 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 Video
Notes
- 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.
Nutrition Facts
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.
Karen says
Amazing! My whole family loves it and so simple. Thank you.
Jessica Gavin says
I’m so happy that your family enjoyed the green beans and mushrooms recipe!
Melodie Wise says
This recipe is easy to put together, delicious and company worthy!!
Jessica Gavin says
Thrilled to hear that you enjoyed the green beans and mushroom recipe, Melodie!
Cynthia Reifsnyder says
Wonderful – delicious and fit for company but so easy to put together. Another hit for Jessica!
Jessica Gavin says
Whoo-hoo! So happy that the green bean and mushrooms recipe was a hit!
Marie says
The biggest surprise to me, Jessica, was the sauce. There wasn’t much, yet it was so good that I left none on my plate!
Jessica Gavin says
Happy to hear that no green bean or mushroom was left behind!
Maria T. says
Made this side last night. Really delicious. I love the meaty texture of mushrooms. This dish really elevates the green bean.