Easy Sauteed Green Beans with Mushrooms and Shallots
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Sauteed green beans with mushrooms combine the crispness of green beans with the earthy flavor of mushrooms, offering a burst of flavor and nutrients.
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Green beans are a popular vegetable. They are in season during the summer and fall but are usually available year-round. When in season, they are at their peak of flavor and nutritional value.
This side dish is one of our favorites. It’s quick to make because the beans are blanched before sauteeing, which not only saves time, it also helps to maintain their vibrant color and crunch. The brief exposure to boiling water not only sets the bright green hue but also slightly softens the beans while still maintaining their firmness.
Why you will love this recipe
- Quick! This recipe requires just a few simple ingredients and minimal preparation. It can be ready in less than 30 minutes.
- Fresh! It’s made with fresh ingredients that combine beautifully.
- Healthy! All of the ingredients are packed with nutrients which makes this a healthy side dish.
Here is what you will need
This is a brief summary of the ingredients needed to make this great recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Olive Oil
- Green Beans
- Mushrooms
- Shallots
How to make this sauteed green beans with mushrooms recipe
Prepare the ingredients
- Rinse the green beans under cold water to remove any dirt or residue. Trim off the ends of the green beans using a sharp knife. If you prefer your green beans in bite-sized pieces, you can cut them in half.
- Next, wipe the mushrooms clean with a damp paper towel. Avoid soaking them, as mushrooms act like sponges and can become waterlogged, which will affect the texture of this dish. Use a sharp knife to slice them into your preferred thickness. Thicker mushrooms will produce a meatier bite.
- Optional: Make an ice bath for the green beans, fill a large bowl with ice cubes and cold water; set aside. Alternatively, you can rinse the beans under cold water which will also stop the cooking.
Cook the ingredients
STEP 1: Bring a pot of water to a rolling boil. Carefully place the beans into the boiling water. Turn the heat off and let them sit in the water for about 3 minutes; they should be bright green.
STEP 2: Drain the green beans in a colander and rinse them under cold water or place them in an ice bath. Once completely cool, pat them dry.
STEP 3: Add olive oil to a large skillet and heat over medium-high heat. Once the skillet is hot, add the mushrooms and shallots. Reduce to medium heat; cook until the mushrooms start to turn soft.
STEP 4: Add the blanched green beans and toss. Adjust flavor with salt and pepper.
Substitutions and Variations
Green Beans —Look for fresh beans that are vibrant in color and firm. You can use any variety of green beans, I like to use smaller French green beans (haricot verts) to make this recipe. You can also use wax beans or purple string beans.
Mushrooms — Any variety of mushrooms can be used to make this recipe, I like to use shitake or baby bella or cremini mushrooms or use a combination of mushrooms. Make sure the mushrooms are fresh, plump and free from any sliminess.
Bacon – Add a strip or two of cooked bacon crumbles to the sautéed green beans for a smoky flavor.
Asian inspired – Add some minced garlic, ginger and soy sauce to the green beans while sauteeing the green beans.
Citrus – Stir in lemon or orange zest to the green beans just before serving for a burst of fresh flavor.
Nuts – Toast almonds, chopped pecans or walnuts and sprinkle them over the green beans before serving.
How to store leftovers
Once cooled to room temperature, transfer leftover sauteed green beans to an airtight container and refrigerate. They will keep fresh for up to 4 days. When it’s time to enjoy them again, they can be reheated in the microwave or on top of the stove. You can also eat them cold tossed in a vinaigrette or in a salad.
What to serve with sauteed green beans and mushrooms
Garnish this delicious side dish with freshly chopped herbs such as parsley or thyme, or add a drizzle of balsamic glaze which can add a nice touch of flavor.
To create a well-rounded meal with green beans and mushrooms, serve this tasty side dish alongside your favorite protein such as chicken, beef, tofu or seafood.
Need help making veggies more exciting?
This guide has flavor tips and simple techniques to make any vegetable delicious.
Tips
- Make sure the ice bath is ready; before you blanch the beans.
- Chop the shallots and slice the mushrooms ahead of time so they are ready to go when you start to cook.
- Don’t overcrowd the pan, which can cause the beans to steam rather than saute.
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Recipe FAQs
I recommend using fresh green beans for the best texture and flavor. However, you can use frozen green beans, but keep in mind that the texture may differ since frozen green beans may contain more moisture.
Blanching is a cooking technique where you submerge food (usually vegetables) into boiling water, then quickly cool them in ice water or under cold running water.
You might also like these veggie recipes
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Sauteed Green Beans with Mushrooms
Ingredients
- 1 pound green beans
- 3 tablespoons shallots chopped
- 8 ounces mushrooms sliced
- 1 tablespoon olive oil
Instructions
- Prepare the ingredients: Rinse 1 pound green beans under cold water to remove any dirt or residue. Trim off the ends.Wipe 8 ounces mushrooms clean with a damp paper towel. Use a sharp knife to slice them into your preferred thickness. Thicker mushrooms will produce a meatier bite. Make an ice bath for the green beans, fill a large bowl with ice cubes and cold water; set aside. Dice 3 tablespoons shallots
- Bring a pot of water to a rolling boil. Carefully place the beans into the boiling water. Turn the heat off and let them sit in the water for about 3 minutes; they should be bright green. Carefully remove them from the water using tongs and place them into a bowl of ice water. Leave them in the ice water until they are completely cool; drain and pat dry.
- Add olive oil to a large skillet and heat over medium-high heat. Once the skillet is hot, add the mushrooms and shallots. Reduce to medium heat; cook until the mushrooms start to turn soft.
- Add the blanched green beans and toss. Adjust flavor with salt and pepper.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
