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This quick and easy recipe is the perfect side dish for any occasion. Green beans and mushrooms is a tasty vegetarian and gluten-free recipe made with a few simple ingredients and ready to serve in less than 20 minutes.
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If you are looking for a simple side that works well with lots of different mains, these green beans and mushrooms are for you!
Super easy to make, these healthy green beans and mushrooms are quick enough to serve as part of a weeknight meal, and at the same time, wouldn’t look out of place at a Thanksgiving or holiday table.
If you are a lover of green beans, be sure to check out my green beans with bacon, green beans almondine, and classic green bean recipe.
Ingredients for Green Beans with Mushrooms and Onions
- Butter and olive oil: For sautéing.
- Green beans: An amazing source of vitamin A, K and E as well as lots of other minerals.
- Mushrooms: You can use any mushrooms you like in this dish. Larger mushrooms like portobello can be sliced smaller.
- Salt and pepper: Added to taste.
- Garlic and onion: To add a base layer of flavor.
How to make green beans and mushrooms
- Add green beans to a pot of boiling water and boil for 6 – 7 minutes until crisp-tender.
- Drain beans after that and rinse them with cold water to stop the cooking process. Leave beans in the colander to drain.
- Heat a large skillet over medium-high heat and add mushrooms and dry saute them until they begin to release their juices. Don’t stir them for 2-3 minutes until they brown, then you can flip them and brown them on the other side for another 2-3 minutes. Transfer them to a bowl and set aside.
- Heat butter and olive oil in the skillet. Add chopped onions and saute until tender and translucent, about 3 -4 minutes.
- Add cooked green beans and mushrooms to the skillet, and stir in the minced garlic. Season the vegetables with salt and pepper.
- Stir to combine. Saute everything for a minute, and take off the cooktop. Serve warm.
Can you make them ahead of time?
This beans and mushrooms recipe is best served straight away so that the beans don’t lose their crunch, but you can prep them the day before if you are planning to serve them as part of a bigger feast.
Boil the green beans and place them in the ice water. Pat them dry and then keep them covered in the fridge. You can then carry on with the rest of the recipe when you are ready to serve them.
What do you serve them with?
These green beans and mushrooms work well with so many mains, meat, chicken, seafood and veggie dishes are all great companions. Try them with:
- Pesto Chicken Recipe
- Pork Medallions with Creamy Mushroom Marsala Sauce
- Maple Mustard Glazed Salmon
- Instant Pot Chicken Cacciatore
Can you use frozen or canned green beans?
I prefer to use fresh green beans, but frozen will work well two, just let them boil for an additional minute to make sure they are cooked through. I would avoid tinned green beans, but you can use them in a pinch. Canned beans are already cooked so you can skip the boiling part of the recipe.
Recipe Notes and Tips
- Don’t over boil the beans. They should still have a slight crunch to them and be bright green in color.
- Make this recipe vegan by omitting the butter or using a plant-based substitute.
- Leftovers will keep covered in the fridge for around 4 days and can be reheated on the stovetop.
More Easy Side Dishes
- Roasted Honey Glazed Carrots (Paleo)
- Roasted Brussels Sprouts with Bacon
- Baked Potato Wedges
- Roasted Garlic Cauliflower
Green Beans and Mushrooms
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INGREDIENTS
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 8 oz green beans, ends trimmed
- 8 oz mushrooms
- Salt, to taste
- Black pepper, to taste
- 2 garlic cloves, finely minced
- ½ cup onion, chopped
INSTRUCTIONS
- Add green beans to a pot of boiling water and boil for 6 – 7 minutes until crisp tender.
- Drain beans after that and rinse them with cold water to stop the cooking process. Leave beans in the colander to drain.
- Heat a large skillet over medium high heat and add mushrooms and dry saute them until they begin to release their juices. Don’t stir them for 2-3 minutes until they brown, then you can flip them and brown them on the other side for another 2 – 3 minutes. Transfer them to a bowl and set aside.
- Heat butter and olive oil in the skillet. Add chopped onions and saute until tender and translucent, about 3 -4 minutes.
- Add cooked green beans and mushrooms to the skillet, and stir in the minced garlic. Season the vegetables with salt and pepper.
- Stir to combine. Saute everything for a minute, and take off the cooktop. Serve warm.
TIPS & NOTES
- Don’t over boil the beans. They should still have a slight crunch to them.
- Make this recipe vegan by omitting the butter or using a plant based substitute.
- Leftovers will keep covered in the fridge for around 4 days and can be reheated on the stovetop.
NUTRITION
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Excellent! I used a bit less oil and butter and it came out fine
This is an absolutely delicious recipe! Thank you for sharing. The only thing I added at the end was a cup of chicken stock.
Delicious!!!
This is my go-to side dish for just about everything. It’s so easy to make and just tastes great.
One of my fave vegetable combos is green beans with mushrooms so this tasty dish is right up my alley!
We made these last night as a side dish with our steak and it was the perfect meal, thank you!!
Love all the flavors here, I already know I’m going to enjoy this recipe a lot!
Love this green bean recipe! So easy and my new favorite side dish!