Go Back

Green Beans with Mushrooms

Green beans with mushrooms are blanched until crisp-tender, then tossed with browned cremini mushrooms, garlic, and butter in a skillet. This simple side dish has tender beans and savory, golden mushrooms.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cup water
  • 1 tsp kosher salt divided
  • 1.5 lb green beans fresh, trimmed
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet

Method
 

  1. Bring the water and 1/2 teaspoon of the salt to a boil in a large pot.
  2. Add the green beans and boil for 4 to 5 minutes, until crisp-tender; drain well.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat, add the mushrooms, and cook for 7 to 9 minutes, stirring occasionally, until browned and their released liquid has evaporated.
  4. Add the butter and garlic and cook for 30 seconds, stirring.
  5. Add the green beans, remaining 1/2 teaspoon salt, and black pepper; toss and cook for 2 to 3 minutes, until the beans are hot.

Notes

For the best texture, drain the green beans well before adding them to the skillet. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the beans can turn soft. For a dairy-free option, use olive oil in place of the butter.