Sautéed Garlicky Green Beans and Mushrooms

Course: Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 76kcal

Author: Jazzmine Woodard

Easy skillet cooked crisp green beans with tender meaty mushroom and layers of garlic flavor

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Equipment

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).

Notes

Preparation

You can make this dish up to three days in advance as long as it's stored properly.

Don't wash the 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.

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.

Variations

You can use most any kind of mushroom in this recipe, baby bella, cello, morel, oyster or even a mushroom medley! If you opt for a larger variety like portobello mushrooms, I recommend cutting them up into bite-sized pieces.

Troubleshooting

Why are my sauté green beans tough? A tough, rubbery texture can be due to either undercooking or over-cooking. Use the taste test notes above to avoid undercooking and remove from heat as soon as they pass this test to avoid over-cooking.

Storage

Store sauteed green beans with mushrooms refrigerated in an airtight container. They will keep for up to four days this way.

Cooked green beans freeze well and mushrooms are actually best frozen after cooking as compared to raw. To freeze, place your leftovers in an airtight, freezer-safe container and you can store in the freezer for up to nine months.

Nutrition