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.
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.
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.
Green Beans and Mushrooms
Amount Per Serving
Calories 97Calories from Fat 63
% Daily Value*
Saturated Fat 2g10%
Vitamin A 480IU10%
Vitamin C 10mg12%
* Percent Daily Values are based on a 2000 calorie diet.