Need a healthy side dish idea in under 30 minutes? My sautéed garlicky green beans and mushrooms will set your dinner plate off just right with layers of flavor and minimal effort.
And if you enjoy this pan fried recipe, you'll love my braised green beans and potatoes or roasted green beans in garlic brown butter, too!
Jump to:
❤️ Why You'll Love this Recipe
Quick and Easy - Growing up, we mostly had canned green beans out of necessity and convenience but I got hooked on cooking sautéed green beans with mushrooms in adulthood so I've got all the good shortcuts. This recipe for sautéed green beans without blanching or boiling is simple and ready in under 30 minutes!
What does it taste like?
These stovetop green beans taste fresh, savory, and bright with lots of garlicky flavor and a touch of earthiness from the mushrooms. Depending on the cooking oil used, you might also taste slightly fruity or nutty notes, as well. And the texture is nice and crispy crunchy with a touch of tenderness.
If you have time and access to fresh green beans by virtue of your food budget and where you live, I recommend them over canned every. single. time. Not everyone has that privilege so don't take it for granted.
We love working with fresh veggies around here. See my smoky sautéed brussels sprouts, roasted sweet potato bites, and southern collard greens for evidence. And don't sleep on this alfredo roasted cauliflower or cheesy brussels sprouts casserole!
These are soooo delicious!
I slice my green beans vertically and topped with fresh parm. 😋
I've made this twice this week already.
-reader review from April
What You'll Need for this Recipe
Green Beans are also known as string beans or haricot vert. Grab fresh ones from the produce section or farmers market. As a close second, you can use frozen, thawed, and drained green beans.
Mushrooms add a nice change up of texture, additional flavor and fiber. Use baby bella mushrooms, cello mushrooms, portobello, a mushroom medley or whatever variety you prefer--fresh not canned.
Fresh Garlic and Garlic Powder combine for extra garlicky flavor! You can break down whole cloves or use pre-minced garlic or garlic paste.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Olive Oil is my oil of choice for sautéing fresh green beans. Feel free to use your favorite cooking oil just keep in mind that the flavor will vary depending on what you use.
Additional Vegetables - Make this green bean dish your own by adding other vegetables like onion, carrots, and squash. You can even add some citrus juice for zesty taste and an acid to round out the flavor profile.
How to Cook Green Beans and Mushrooms with Garlic
Step One: Wash and dry the produce then trim the green bean ends and slice the mushrooms--thick for meaty texture! We're not blanching the beans and you don't even need to soak them, as this can actually make them tougher. (Photo 1)
Step Two: Add green beans to a hot skillet with olive oil with seasonings. (Photo 2)
Step Three: Add garlic then mushrooms once the green beans develop sear marks. (Photos 3 and 4)
Pro Tip #1
Fresh green beans typically have one tough end. This is where the stem connected to the stalk. Pinch and pull these away. You can also cut them to save time--here's a good visual on that.
Pro Tip #2
Don't wash mushrooms under running water like you would green beans and other vegetables! Just swirl them in a bowl of cold water to loosen any dirt then shake off the dirt and any excess water.
Step Four: Continue pan frying until green beans are cooked through, making sure to stir every 30 seconds or so for even cooking and scrape the garlic and spice bits as you do to incorporate all the flavor.
Pro Tip #3
How to know when sautéed green beans are done? Green beans are fully cooked when they turn are a slightly muted color with some sear marks, and have glossy, wrinkly skin. Taste test a bean and if the flavor is too grassy or the texture too crunchy for your liking, continue cooking for a few more minutes. The mushrooms should also be glossy and browned.
Frequently Asked Questions
Green beans are best in the summer with May through September being the peak time period. However, you can find them throughout the year!
You can make this dish up to three days in advance as long as it's stored properly.
Store sauteed green beans with mushrooms refrigerated in an airtight container. They will keep for up to four days this way.
Yes! Green beans freeze well and mushrooms are actually best frozen after cooking as compared to raw. Place your cooked veg and fungi in an airtight, freezer-safe container and you can store in the freezer for up to nine months.
How to Serve
This easy green beans and mushrooms recipe is great for weeknights or holidays. Skip the green bean casserole and bring this Thanksgiving side idea to the party! I recommend serving them with juicy chicken breast and parmesan mashed potatoes.
If you want to keep things lighter, serve with my lemon pepper shrimp and ginger curry carrots and you'll be in healthy side dish paradise.
More Favorite Green Veggie Recipes
Looking for more recipes like this? Try these:
I hope you'll enjoy garlic skillet green beans and mushrooms soon and very soon. And sharing is caring so be sure to pin this quick veggie recipe with major flavor impact for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Sautéed Garlicky Green Beans and Mushrooms
Equipment
- 1 knife
Ingredients
- 1 tablespoon olive oil
- 1 pound fresh green beans
- 4 ounces fresh mushrooms like cello or baby bella mushrooms
- 3 cloves garlic
- ½ teaspoon garlic powder
- sea salt to taste
- black pepper to taste
Instructions
- Warm olive oil in a large skillet or saucepan over medium high heat.1 tablespoon olive oil
- Meanwhile, prepare the produce: Trim ends from green beans by tearing or cutting with a sharp knife, slice mushrooms thickly, and crush or mince garlic. If you want to cut the green beans into bite sized pieces, do it during this step.1 pound fresh green beans, 4 ounces fresh mushrooms, 3 cloves garlic
- Add prepped green beans to heated skillet. Season with garlic powder, sea salt, and black pepper and stir to coat beans evenly in oil and seasoning.½ teaspoon garlic powder, black pepper, sea salt
- Continue cooking for about 10-15 minutes, turning and stirring regularly to ensure even cooking. As you stir, scrape the pan in order to get all the garlic powder flavor incorporated.
- Once most of the beans have developed sear marks, add garlic then mushrooms and sauté until beans are glossy and tender and mushrooms are browned and soft (about three more minutes).
April says
These are soooo delicious!
I slice my green beans vertically and topped with fresh parm. 😋
I've made this twice this week already.
Jazz says
So glad you enjoyed this green bean recipe, April. And the fresh parmesan sounds lovely!
Claire Lavoie says
Really good , I added cherry tomatoes for a pop of color . Delicious !
Jazz says
Thanks, Claire. So glad you enjoyed!
Meiko Temple says
This combo of greenbeans and mushrooms is so good. Love love love it!