This post may contain affiliate links. Please read our disclosure policy.
Tossed in a savory garlic butter sauce, Green Beans and Mushrooms combine two perfectly cooked vegetables into one delectable side dish. It’s one I turn to when I’m craving something savory but want to keep dinner simple. Made with 4 simple ingredients in less than 20 minutes, it’s a welcome addition to weeknight dinners, holiday tables, and anything in between.
I’ve learned that with simple recipes like this, choosing good ingredients makes all the difference. While I prefer thin French green beans (haricot verts) for their tender texture, regular green beans work too. Standard button mushrooms or cremini (baby bella) mushrooms work well, but feel free to use your favorite variety of mushroom or a combination.
Table of Contents
Ingredients for Green Beans and Mushrooms
- Fresh Green Beans: I prefer haricot verts (French green beans) for their delicate texture and quick cooking time. Regular green beans work too – just look for ones that are bright green and snap when bent.
- Mushrooms: Button or cremini mushrooms both work perfectly here – choose whichever you find fresh and firm.
- Butter: Either salted or unsalted butter works well here – just adjust the final seasoning accordingly.
- Garlic: Fresh garlic cloves are essential for the best flavor. Look for firm, tight heads.
- Fresh Parsley: Optional for garnish, but adds a nice pop of color and fresh flavor.
- Kosher Salt and Freshly Ground Black Pepper
Why cook separately and then combine?
Cooking the vegetables separately is the secret to getting this dish just right. Mushrooms need time to release their moisture and brown, while green beans can quickly go from crisp-tender to overdone. I steam the beans while the mushrooms are sautéing – this keeps their vibrant color and lets you control exactly how tender you’d like them. When both are perfectly cooked, they come together with a final touch of butter that brings all the flavors together.
4 Recipe Tips
- Get Ready to Steam: Before starting the mushrooms, get your steamer basket ready with an inch of water. The beans will cook while you’re sautéing the mushrooms.
- Steaming vs. Other Methods: While I prefer steaming green beans for this recipe, you can also blanch, roast, or grill them (see recipe notes for specific timing for each method).
- Watch the Timing: Green beans can quickly go from crisp-tender to mushy. Check them a minute before the suggested cooking time – they should be bright green and still have a slight snap.
- Final Seasoning: Taste and adjust salt and pepper after combining the vegetables with the final pat of butter – mushrooms often need more seasoning than you might expect.
Recipe Options
- Add thinly sliced shallots or green onions to the mushrooms while sautéing for extra depth of flavor.
- Fresh herbs like thyme, tarragon or rosemary are natural partners – add them just before serving.
- For an Asian-inspired twist: stir in minced fresh ginger with the garlic and finish with a splash of soy sauce and sesame oil. A sprinkle of toasted sesame seeds adds nice crunch.
Storage and Reheating Tips
You can store leftover green beans and mushrooms in the refrigerator for 3 to 5 days. To reheat, set a large nonstick skillet over medium-low heat, add the cold vegetables; cook and stir slowly until heated through.
The real beauty of this dish is in cooking each vegetable just right – tender-crisp green beans and nicely browned mushrooms, brought together with a generous dose of garlic butter. Sometimes the simplest combinations are the most satisfying!
Serve With
- Garlic Parmesan Chicken Pasta
- Bacon Wrapped Pork Tenderloin
- Italian Chicken Cutlets
- Crispy Baked Chicken Cutlets
More Great Green Bean Sides
How to Make Green Beans and Mushrooms
Steam green beans until tender, 5-7 minutes.
Meanwhile, sauté mushrooms in sizzling butter until tender and golden brown. Add green beans, more butter and stir to combine. Season to taste with salt and pepper and garnish with parsley if you like; serve.
Green Beans and Mushrooms
Ingredients
- 4 tablespoons butter divided
- 2 large garlic cloves minced
- 1 pound mushrooms trimmed and thinly sliced
- 1 pound green beans washed, stem ends trimmed
- kosher salt and freshly ground black pepper to taste
- minced fresh parsley for garnish, optional
Instructions
- Bring one inch of salted water to boil in a large, covered pot with a steamer insert.
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat until sizzling. Add minced garlic; cook and stir until fragrant, about 15 seconds. Add mushrooms; cook and stir 7 to 9 minutes until tender and golden brown.
- Meanwhile, place green beans in the steamer basket over boiling water in an even layer. Cover and steam for 5-7 minutes, or until tender-crisp. Uncover and remove from heat.
- Transfer steamed green beans to skillet with mushrooms; stir to combine. Add remaining 2 tablespoons of butter and stir to coat. Season to taste with salt and pepper and transfer to serving bowl or platter. Garnish with fresh parsley if desired and serve.
Notes
- Test one green bean to see if they are cooked to your liking. Larger green beans will take longer to cook.
- Here are a few more options for cooking green beans. Use any of these to replace step 1 of the recipe.
- To roast green beans: Toss trimmed green beans in a bowl with a little olive oil, salt and pepper; spread in an even single layer on a parchment lined, rimmed baking sheet. Roast in an oven preheated to 425˚F for 12-15 minutes, depending on the thickness of the beans and how tender you like them.
- To blanch green beans: In a wide saucepan or skillet bring salted water to boil, you’ll want just enough to cover the green beans. Add beans to boiling water and 4-5 minutes, until bright green and crisp tender.
- To grill green beans: Toss trimmed green beans in a bowl with a little olive oil, salt and pepper. In a grill basket or grill pan over medium-high heat, grill, stirring often, for 10-12 minutes, or to your desired level of tenderness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ooo…those mushrooms look fantastic! This is a fun way to mix up green beans. I’m adding mushrooms to the shopping list for next week!
I love to hear that, David. Thank you!
That garlic butter sauce is the gold!
Thanks, Angie!