If you are searching for a simple yet flavorful vegetable side, this Sautéed Green Beans and Mushrooms Recipe is an absolute must-try. Combining crisp-tender green beans with earthy, golden-browned mushrooms, garlic, and a subtle tang from soy sauce and balsamic vinegar, this dish bursts with layers of texture and taste. It’s the kind of recipe you’ll want to make over and over, whether for a weeknight meal or to impress guests with minimal fuss.
Ingredients You’ll Need
Every ingredient in this Sautéed Green Beans and Mushrooms Recipe plays a vital role, from adding vibrant color to enhancing savory depth. Best of all, these everyday pantry staples come together quickly to create a dish that feels both fresh and indulgent.
- 1 pound green beans, trimmed: Choose fresh, crisp beans for the best bright green color and satisfying snap.
- 1 tablespoon extra virgin olive oil: Adds a fruity richness that nicely balances the butter.
- 1 tablespoon butter: Provides a luscious, creamy base to help brown the mushrooms beautifully.
- 8 ounces cremini mushrooms, sliced: These bring a meaty texture and deep umami flavor to the dish.
- ½ teaspoon salt: Enhances the natural flavors of both the vegetables and seasonings.
- ½ teaspoon ground black pepper: Offers a mild heat to balance the sweetness of the mushrooms.
- 3 cloves garlic, finely chopped: Infuses the dish with a fragrant, slightly spicy aroma.
- 1 teaspoon soy sauce: Adds savory complexity and a pleasant depth of flavor.
- ½ teaspoon balsamic vinegar: Introduces a touch of acidity that brightens the entire dish.
How to Make Sautéed Green Beans and Mushrooms Recipe
Step 1: Blanch the Green Beans
Begin by bringing about 5 cups of water to a rolling boil in a medium pot. Blanching the green beans for 2 to 3 minutes cooks them just enough to be tender while preserving their bright green color and satisfying crunch. Immediately draining and rinsing under cold water stops the cooking process, ensuring they stay perfectly crisp for sautéing.
Step 2: Cook the Mushrooms
Heat the olive oil and butter together in a large skillet over medium-high heat until the butter bubbles lightly. Add your mushrooms seasoned with salt and pepper, and let them sit without stirring for a couple of minutes. This technique allows them to develop a beautiful golden crust. Afterward, stir and continue cooking until they become tender and richly browned, unlocking their irresistible earthy flavor.
Step 3: Sauté the Garlic
Next, add the finely chopped garlic to the skillet. Garlic cooks quickly, so sauté it for just 1 to 2 minutes until you can smell its aromatic fragrance filling your kitchen. This step ensures the garlic imparts flavor without turning bitter or burnt.
Step 4: Combine and Finish Cooking
Now toss in the blanched green beans alongside the soy sauce and balsamic vinegar. Mix everything well, ensuring the beans and mushrooms are evenly coated with the savory and tangy sauce. Let it cook together for another 2 to 3 minutes so the flavors meld and the dish is heated through.
Step 5: Serve Hot and Fresh
Transfer your perfectly sautéed green beans and mushrooms to a serving dish immediately. This dish shines best warm, so dig in while the flavors are vibrant and the textures crisp-tender.
How to Serve Sautéed Green Beans and Mushrooms Recipe
Garnishes
For an added touch of color and flavor contrast, sprinkle chopped fresh herbs such as parsley or thyme over the top before serving. A light dusting of toasted sliced almonds or a grating of Parmesan cheese also complements the earthiness of the mushrooms beautifully.
Side Dishes
This sautéed green beans and mushrooms recipe pairs wonderfully with roasted meats, grilled chicken, or as a hearty accompaniment to vegetarian mains like stuffed peppers or grain bowls. It also works well alongside creamy mashed potatoes or fluffy rice to round out the meal.
Creative Ways to Present
Consider serving this dish in elegant ramekins for individual portions or layering it on top of a warm polenta base for a rustic twist. Another fun idea is to toss the sautéed green beans and mushrooms into a warm pasta or noodle dish, adding a fresh vegetable boost.
Make Ahead and Storage
Storing Leftovers
Store any leftover sautéed green beans and mushrooms in an airtight container in the refrigerator. They will stay fresh for up to 3 days and can be enjoyed cold or reheated.
Freezing
While freezing is possible, the texture of the green beans may soften slightly upon thawing. If you choose to freeze, place the cooled dish in a freezer-safe container for up to 1 month and defrost overnight in the fridge before reheating gently.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or olive oil if needed to refresh the texture and avoid drying out. Avoid microwaving as it can make green beans rubbery.
FAQs
Can I use other types of mushrooms?
Absolutely! While cremini mushrooms are recommended for their texture and flavor, white button, shiitake, or oyster mushrooms will also work well, each adding their own unique taste.
Is this dish gluten-free?
This Sautéed Green Beans and Mushrooms Recipe is naturally gluten-free if you use a gluten-free soy sauce or tamari. Always check label ingredients to be sure.
Can I make this vegan?
Yes! Simply swap the butter with extra olive oil or a vegan butter substitute, and the dish remains just as delicious and satisfying.
What can I substitute for balsamic vinegar?
If you don’t have balsamic vinegar on hand, a splash of red wine vinegar or apple cider vinegar will provide a similar acidity that brightens the dish.
How do I keep my green beans crisp?
Blanching the green beans in boiling water then plunging them into ice water immediately stops cooking and maintains that perfect snap you want in this recipe.
Final Thoughts
This Sautéed Green Beans and Mushrooms Recipe is proof that simple ingredients combined thoughtfully can create something truly special. I hope you give it a try soon—whether it becomes a midweek favorite or a show-stopping side for your next dinner—it’s bound to bring smiles around the table every time.
Print
Sautéed Green Beans and Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This recipe features sautéed green beans and mushrooms, perfectly cooked to tender-crisp perfection. Blanched green beans are combined with browned cremini mushrooms, garlic, soy sauce, and balsamic vinegar for a flavorful, simple side dish that is ideal for any meal.
Ingredients
Vegetables
- 1 pound green beans, trimmed
- 8 ounces cremini mushrooms, pat dry and sliced
- 3 cloves garlic, finely chopped
Oils and Fats
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
Seasonings and Sauces
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon soy sauce
- ½ teaspoon balsamic vinegar
Instructions
- Blanch Green Beans: In a medium pot, bring 5 cups of water to a boil over medium-high heat. Add the green beans and blanch for 2-3 minutes until they are crisp-tender and bright green. Drain immediately and rinse under cold water to stop the cooking process. Set aside.
- Brown Mushrooms: In a large skillet, heat the olive oil and butter over medium-high heat until the butter begins to bubble, about 1 minute. Add the sliced mushrooms along with salt and pepper. Cook without stirring for 2-3 minutes to allow the mushrooms to brown, then stir and continue cooking for another 2-3 minutes until golden and tender.
- Sauté Garlic: Stir in the finely chopped garlic and sauté for 1-2 minutes until fragrant, ensuring the garlic becomes aromatic but not burnt.
- Combine and Heat Through: Add the blanched green beans, soy sauce, and balsamic vinegar to the skillet. Toss well to coat all the ingredients evenly. Cook for an additional 2-3 minutes until everything is heated through and coated in the flavorful sauce.
- Serve Warm: Transfer the sautéed green beans and mushrooms to a serving dish and serve immediately while warm for best flavor and texture.
Notes
- Blanching green beans prior to sautéing helps to preserve their bright color and crisp texture.
- Patting mushrooms dry before cooking helps achieve better browning and prevents steaming.
- You can adjust the amount of soy sauce and balsamic vinegar to taste depending on your preference for saltiness and acidity.
- This dish pairs well with grilled meats, rice, or as a flavorful vegetarian main when doubled in quantity.
- To make this dish vegan, substitute butter with additional olive oil or a vegan butter alternative.
