Tossed in a savory garlic butter sauce, Green Beans and Mushrooms combine two perfectly cooked vegetables into one delectable side dish. Made with 4 simple ingredients in less than 20 minutes, it's a welcome addition to weeknight dinners, holiday tables, and anything in between.
With so few ingredients, the quality and flavor of each greatly affects the overall dish, so be sure to choose your vegetables with care. Thin and tender French green beans (haricot verts) are best for this recipe. Standard button mushrooms or cremini (baby bella) mushrooms work well, but feel free to use your favorite variety of mushroom or a combination.
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Ingredients You Need to Make Green Beans and Mushrooms
- Green Beans: ideally haricot verts (thin, tender green beans)
- Mushrooms: button mushrooms, cremini mushrooms or your favorite variety
- Butter: salted or unsalted butter
- Garlic: fresh garlic cloves
- Fresh Parsley: optional garnish
- Kosher Salt and Freshly Ground Black Pepper
Why cook separately and then combine?
The key to perfecting this dish is cooking the vegetables separately before combining them at the end. You'll sauté mushrooms in butter and garlic and steam the green beans separately before tossing them together in a skillet with a dab of butter and seasoning to finish.
This method ensures that your mushrooms are cooked to perfection and the green beans maintain their vibrant color and gives you more control over how tender you would like them to be. Mushrooms are pretty forgiving, but green beans can be delicate. It's worth the effort to prepare them carefully so they arrive at the dinner table beautifully slender and intact.
Recipe Options
- Add sliced or chopped green onions, chives or shallots for added flavor depth.
- Embellish with minced fresh herbs like rosemary, thyme or tarragon.
- For an Asian inspired flavor twist: stir in minced fresh ginger with the garlic and a splash of soy sauce. Finish with sesame oil and toasted sesame seeds.
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.
FAQ
They go well with an endless combination of herbs (e.g., rosemary, thyme), spices (e.g., garlic, ginger) and other vegetables. Here, they're tossed with sautéed mushrooms and seasoned simply with butter, garlic, salt and pepper.
Quickly boiling (blanching) or steaming green beans before sautéing or roasting helps to cook them evenly and preserve their vibrant green color.
The length of cooking time depends on the size of the green beans and the cooking method: steamed 5-7 minutes, boiled 4-5 minutes, roasted 12-15 minutes, grilled 10-12 minutes.
es! Overcooked green beans are mushy and they fall apart. Keep a close eye on them no matter what cooking method you choose.
More Great Green Bean Sides
- Bacon Wrapped Green Beans
- Garlic Butter Green Beans
- Grilled Green Beans
- Roasted Green Beans and Potatoes
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.
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!