Sautéed Green Beans and Mushrooms are a quick and flavorful side dish that's ready in just 25 minutes. Crisp-tender green beans meet golden sautéed mushrooms and fragrant garlic, all tossed in a light soy-balsamic glaze that adds the perfect savory balance. It's simple, fresh, and packed with umami - the kind of vegetable side that tastes restaurant-worthy but is weeknight-easy.
This dish brings together the best of both worlds: everyday simplicity and holiday elegance. It pairs beautifully with anything from roasted chicken and salmon to hearty beef mains and vegetarian dishes. Serve it for Thanksgiving, Christmas, or just because you want a colorful, wholesome veggie on the table that everyone actually wants to eat.
If you love garlicky, buttery sides like my Air Fryer Garlic Green Beans or Balsamic Roasted Carrots, this one's a must-try. The combination of tender green beans, earthy mushrooms, and a hint of tangy sweetness makes it a year-round favorite.
Why You'll Love This Recipe
- Quick, easy, and ready in 25 minutes. With a short blanch and a quick sauté, this recipe delivers incredible flavor in minimal time. It's perfect for busy nights or when you need one more dish for your holiday spread.
- Perfect texture and flavor. The green beans stay crisp-tender while the mushrooms caramelize for rich depth and bite. Garlic, butter, soy sauce, and balsamic vinegar bring everything together in the most delicious way.
- Healthy and versatile. These sautéed vegetables are naturally gluten-free, vegetarian, and packed with nutrients. You can serve them as a light side or toss leftovers into salads, rice bowls, or pasta.
- Simple ingredients, big flavor. You only need a handful of pantry staples (olive oil, butter, garlic, soy sauce, and mushrooms) to create a dish that tastes like it came from a bistro.
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Ingredients and Substitutions
To make this delicious Sauteed Green Beans and Mushrooms, you will need the following ingredients (see recipe card below for quantities):
- green beans - Trimmed and blanched until bright green and crisp-tender. You can use French green beans (haricots verts) for a slightly thinner, more delicate texture.
- cremini mushrooms - Meaty and flavorful. White button mushrooms, baby bellas, or sliced portobellos also work well for this mushroom recipe. Make sure to pat them dry before cooking for better browning.
- olive oil and butter - The combination adds richness and helps the mushrooms sear beautifully. You can use all olive oil for a lighter version or all butter for extra flavor.
- garlic - Freshly minced for the best aroma. You can use garlic powder in a pinch.
- soy sauce - Adds a savory umami depth; substitute with tamari for a gluten-free option.
- balsamic vinegar - Balances the saltiness with a hint of tangy sweetness.
- salt and pepper - Enhances flavor and helps draw moisture from the mushrooms.
Equipment
You'll also need measuring cups and spoons, a medium pot for blanching, a large skillet for sautéing, a mixing spoon or spatula, and a colander for draining the beans.
Instructions
- Blanch the 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 crisp-tender and bright green. Drain immediately and rinse under cold water to stop the cooking process. Set aside.
Blanch or skip it - your choice.
Blanching the green beans first keeps them bright green, crisp-tender, and evenly cooked, but if you're short on time, you can skip it. Just sauté the raw beans for 8-10 minutes before adding the mushrooms. They'll be slightly firmer and less vibrant, but still delicious.
- Sauté the mushrooms. In a large skillet, heat olive oil and butter over medium-high heat until the butter starts to bubble, about 1 minute. Add the mushrooms, salt, and black pepper. Cook without stirring for 2-3 minutes to allow browning, then stir and continue cooking for another 2-3 minutes until golden and tender.
- Add the garlic. Stir in the chopped garlic and sauté for 1-2 minutes until fragrant.
- Combine the vegetables. Add the blanched green beans, soy sauce, and balsamic vinegar. Toss well to combine, then cook for another 2-3 minutes until heated through and coated in sauce.
- Serve. Transfer to a serving dish and serve immediately while warm. Top with toasted almonds, if desired.
Expert Tip: Dry Your Mushrooms Before Cooking
For perfectly browned mushrooms, pat them completely dry with a paper towel before adding them to the pan. Moisture makes them release too much liquid and prevents them from searing and can make them steam instead of brown. Once they hit the hot pan, resist stirring too soon. Let them sit for a couple of minutes to develop that deep, golden color and richer flavor.
More Tips and Tricks
- Blanch first for vibrant color. Quickly boiling and shocking the green beans keeps them crisp and bright instead of dull or soggy. If you're short on time, you can skip it. Just sauté the raw beans for 8-10 minutes before adding the mushrooms. They'll be slightly firmer and less vibrant, but still delicious.
- Don't overcrowd the pan. Give the mushrooms space so they sear instead of steaming. Use a large skillet if needed.
- Adjust seasoning at the end. After adding soy sauce and balsamic vinegar, taste before salting as both add plenty of flavor.
Recipe Variations
- Add onions or shallots. Sauté thinly sliced shallots or red onion with the mushrooms for extra sweetness and depth.
- Make it nutty. Top with toasted almonds, pecans, or walnuts for texture and crunch.
- Spice it up. Sprinkle red pepper flakes or drizzle chili oil for a little kick.
- Add umami depth. Stir in a few drops of Worcestershire sauce or a dash of sesame oil near the end for an extra savory note.
- Make it cheesy. Sprinkle freshly grated parmesan cheese or crumble feta before serving for a more indulgent finish.
- Add citrus brightness. Finish with a squeeze of fresh lemon juice or serve with lemon wedges on the side.
- Roasted version. Toss everything in olive oil, salt, pepper, and garlic, spread on a baking sheet, and roast at 400°F for 18-20 minutes, tossing halfway through, until tender and caramelized.
- Air fryer version. Combine green beans, mushrooms, and seasonings in a bowl, toss well, and air fry at 375°F for 8-10 minutes, shaking the basket halfway. Cooking time may vary depending on the size of your air fryer.
Storage
How to Store
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Reheat quickly in a skillet over medium heat for 3-4 minutes or in the microwave until warmed through. Add a drizzle of olive oil if needed to refresh the texture.
How to Freeze
It's best to enjoy this dish fresh, but if you do freeze it, note that the green beans may soften slightly. Reheat directly from frozen in a skillet to help retain texture.
How to Serve
These sautéed green beans and mushrooms go with everything! Try a lean protein like roasted chicken, baked salmon, or tofu for a complete and balanced meal. It's also low in carbs, so it works beautifully with grain-free or lighter dinner spreads. They're an easy side dish that balances rich mains and adds freshness to the plate. Serve them warm, topped with lemon wedges, fresh parsley, or a sprinkle of sea salt for the perfect finish.
These are my favorite dishes to serve with garlic mushrooms and green beans:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Absolutely! Mushrooms and green beans are a perfect match in both flavor and texture. The mushrooms add a rich, earthy depth, while the green beans bring a fresh, crisp bite. It's a classic pairing you'll find in both Asian-style stir-fries and Western vegetable medleys, and it works for everything from casual dinners to holiday feasts.
Yes, you can - and it's one of the easiest ways to make a flavorful veggie side. Start by sautéing the mushrooms first so they can brown and release their juices, then add the green beans near the end of cooking. This ensures both vegetables cook perfectly without becoming soggy. Add garlic, soy sauce, or balsamic vinegar for a touch of flavor, and you'll have restaurant-quality sautéed green beans and mushrooms in just minutes.
Definitely! Mushrooms go well with almost any vegetable because they add a savory, umami richness that enhances lighter ingredients. Try sautéing mushrooms with asparagus, zucchini, bell peppers, or spinach for variety. They also taste great with root veggies like carrots or sweet potatoes for heartier dishes. When cooking mixed vegetables, always sauté mushrooms first so they have time to caramelize before adding quicker-cooking veggies.
To make green beans taste restaurant-quality, cook them just until tender but still crisp, then toss them in a flavorful sauce or seasoning. Restaurants often use a mix of butter, olive oil, garlic, and soy sauce to bring out the best in green beans. Blanching them first helps retain color and texture. A sprinkle of salt, a drizzle of balsamic vinegar or lemon juice, and some red pepper flakes or toasted nuts at the end make all the difference.
Green beans are versatile and pair well with both herbs and spices. Garlic, onion powder, black pepper, and a little salt are classics. You can also add Italian seasoning, thyme, rosemary, or oregano for a Mediterranean twist. For bolder flavor, try soy sauce, sesame oil, or red pepper flakes. Fresh lemon juice, balsamic vinegar, or a sprinkle of parmesan cheese also brighten them up beautifully.
Green beans and mushrooms make a great base for many dishes. You can toss them into pasta, stir them into fried rice, or serve them alongside roasted chicken, steak, or salmon. They also pair beautifully with grain bowls, mashed potatoes, or a hearty risotto. For a vegetarian meal, serve them over rice or quinoa with a drizzle of sesame oil or tahini sauce for a balanced and flavorful plate.
More Green Bean Recipes
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Recipe
Sautéed Green Beans and Mushrooms
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Sautéed Green Beans and Mushrooms are garlicky, buttery, and ready in 25 minutes - a flavorful side dish for any meal.
Ingredients
- 1 pound green beans, trimmed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 8 ounces cremini mushrooms, pat dry and sliced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 cloves garlic, finely chopped
- 1 teaspoon soy sauce
- ½ teaspoon balsamic vinegar
Instructions
- 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 crisp-tender and bright green. Drain immediately and rinse under cold water to stop the cooking process. Set aside.
- In a large skillet, heat olive oil and butter over medium-high heat until the butter starts to bubble, about 1 minute. Add the mushrooms, salt, and pepper. Cook without stirring for 2-3 minutes to allow browning, then stir and continue cooking for another 2-3 minutes until golden and tender.
- Stir in the chopped garlic and sauté for 1-2 minutes until fragrant.
- Add the blanched green beans, soy sauce, and balsamic vinegar. Toss well to combine, then cook for another 2-3 minutes until heated through and coated in sauce.
- Transfer to a serving dish and serve immediately while warm.
Notes
How to store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
How to reheat: Reheat quickly in a skillet over medium heat for 3-4 minutes or in the microwave until warmed through. Add a drizzle of olive oil if needed to refresh the texture.
How to freeze: It's best to enjoy this dish fresh, but if you do freeze it, note that the green beans may soften slightly. Reheat directly from frozen in a skillet to help retain texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
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