Green Beans and Mushrooms
Yield: 4 Servings
Calories: 116kcal
I love making green beans and mushrooms because it's a simple yet flavorful dish that can be enjoyed as a side or a main course.
Ingredients
- 1 pound (454 g) green beans
- 1 tablespoon (15 ml) olive oil
- ½ pound (227 g) brown mushrooms, ½" thick slices
- ½ cup (69 g) diced yellow onions, ¼" dice
- 1 tablespoon (10 g) minced garlic
- ¼ cup (60 ml) water
- 1 teaspoon (5 ml) soy sauce
- 1 teaspoon (6 g) kosher salt, divided
- ¼ teaspoon black pepper
- 1 tablespoon (15 g) 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.
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
Calories: 116kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 720mg | Potassium: 538mg | Fiber: 4g | Sugar: 6g | Vitamin A: 871IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 2mg
Recipe Link
Recipe Video