Green Beans and Mushrooms
This quick and easy recipe is the perfect side dish for any occasion. Green beans and mushrooms is a tasty vegetarian and gluten-free side made with a few simple ingredients and ready to serve in less than 20 minutes.
Servings: 4 servings
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.
Video
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
Calories: 96kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 30mg | Potassium: 410mg | Fiber: 2g | Sugar: 4g | Vitamin A: 479IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 1mg
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