đź“‹Easy Green Bean and Mushroom Recipe
This super easy Sauteed Green Beans and Mushroom recipe, with buttery garlic and onion flavors, is a traditional holiday side dish for my family. This Christmas vegetable dish is healthy, quick and adds a burst of color to your dinner plate! They are also Weight Watchers friendly.
Servings 8 servings
Calories 90kcal
Equipment
- electric skillet recommended, but can use frying pan
Ingredients
- 800 g fresh green beans * I bought 2 (400g) pkgs, about 5- 6 cups
- 454 g container of fresh mushrooms, sliced
- 3 tablespoon unsalted butter
- 1 ½ tablespoon garlic powder
- 2 teaspoon onion powder
- black pepper to taste
- ÂĽ teaspoon salt, depending on your liking * or alternatively, you can just use salted butter
Instructions
- Trim beans on both ends.800 g fresh green beans
- Slice mushrooms (if you didn't purchase pre-sliced). I would recommend slicing them as thick as shown in the photo.454 g container of fresh mushrooms, sliced
- Add green beans to cold water in large saucepan and bring to a boil over high heat. Cook over medium-high heat for about 10 minutes until just tender (a fork can go through)
- Meanwhile, heat a large skillet over medium heat (or electric skillet) and sautee the mushrooms in butter for 1-2 minutes . Add garlic powder, onion powder and salt and cook stirring frequently for about 10 minutes. Remove from heat and set aside.3 tablespoon unsalted butter, 1 ½ tablespoon garlic powder, 2 teaspoon onion powder
- Drain beans and add them to the skillet with the mushroom mixture and add if desired, additional garlic powder, onion powder or salt to taste. Add a little bit of pepper.black pepper to taste, ÂĽ teaspoon salt, depending on your liking
- Continue to sautee, stirring frequently (stir fry style) for about 5-8 more minutes (to combine flavors).
- Serve hot and enjoy!
Notes
Expert Recipe Tips:
- Don’t skip the boiling step. Boiling the green beans first locks in their bright green color and ensures they stay crisp-tender, even after being sautéed.
- Slice mushrooms evenly for best browning. Uniform slices cook at the same rate, helping the mushrooms caramelize instead of steaming. Spread them out in the pan and avoid stirring too often—this lets them develop deeper flavor.
- Cook off excess moisture from mushrooms. Mushrooms release a lot of liquid. Let the water evaporate fully before adding the blanched beans. This step intensifies the mushroom flavor and prevents your dish from becoming watery.
- Season in layers. Add a pinch of salt when cooking mushrooms, then adjust seasoning after combining with the beans. Layering salt and pepper as you cook gives you better control and more balanced seasoning.
- Don’t overcrowd the pan. If your pan is small, sauté the mushrooms in batches. Overcrowding traps steam, which stops browning and can lead to soggy vegetables.
- Add aromatics at the right time. If using the optional fresh garlic/onion substitution, add them toward the end of cooking the mushrooms so they soften and release flavor without burning.
- Adjust the sauté time based on bean size. Thicker or older green beans may need an extra minute or two of blanching and a slightly longer finish in the pan. Taste for doneness—you want tender but still slightly firm.
- Finish with a flavor booster. A squeeze of lemon, a pat of butter, or a sprinkle of fresh herbs right before serving instantly brightens the dish and makes it taste restaurant-quality.
- Serve immediately for best texture. The beans will soften as they sit. For holiday meals, keep the dish covered on very low heat or warm in the oven at 200°F for up to 20 minutes before serving.
- Make ahead strategically. You can blanch the beans earlier in the day and store them in the fridge. Sauté the mushrooms just before serving, then add the beans and reheat together for the freshest taste and texture.
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Nutrition
Calories: 90kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 84mg | Potassium: 419mg | Fiber: 4g | Sugar: 4g | Vitamin A: 823IU | Vitamin C: 14mg | Calcium: 44mg | Iron: 1mg
