Do mushrooms and green beans go together?

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.

Can I sauté green beans and mushrooms together?

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.

Can you sauté mushrooms with other veggies?

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.

How to make green beans taste like restaurants?

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.

What seasonings go well with green beans?

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.

What to make with green beans and mushrooms?

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.

Sautéed Green Beans and Mushrooms

Name: Sautéed Green Beans and Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
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; 1/2 teaspoon balsamic vinegar

Description

Sautéed Green Beans and Mushrooms are garlicky, buttery, and ready in 25 minutes — a flavorful side dish for any meal.

Ingredients

Scale

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
1/2 teaspoon balsamic vinegar

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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