Green Bean Mushroom Saute is a simple, yet elegant, dish. Serve it as a side with your favorite protein, or even on its own for a delicious vegetarian meal.
When I was a kid I was a very picky eater, especially with green vegetables. I refused to eat okra, brussel sprouts, peas or lima beans; the only part of the broccoli I would eat was the stalks; but I absolutely loved kale and green beans. Suffice it to say, we ate a lot of beans and kale…and my parents ate their weight in broccoli florets. I’m also a huge texture eater, so I wouldn’t eat green beans from the can. And at Thanksgiving, I only ate green bean casserole because of the onion straws on top.
Normally when I make green beans at home I keep it very simple, with just a little onion and garlic, and cook the beans to a tender-crisp. It works great for me, but it does kind of get boring. Every once in a while I want to kick it up, especially when I have company. So I decided to create Green Bean Mushroom Saute.
Even though I don’t add much to the basic green bean recipe, what I do add makes a big difference. Just a few extra ingredients creates a more upscale and impressive dish.
INGREDIENTS FOR GREEN BEAN MUSHROOM SAUTE
- Green Beans – fresh is always best. The great thing is, you can find fresh beans all year long. I buy them in the “bulk” section, but you can also find them in the pre-packaged produce section
- Baby Mushrooms – I use baby portobello mushrooms because I prefer the darker color, but you can use your favorite variety
- Butter – for years I used butter substitutes, but a few months ago I discovered a fabulous real butter at an Amish market in eastern Oklahoma. There’s nothing quite like the taste of real butter, and you don’t have to use much to make a big difference.
- Sliced Almonds – I add these because I like the crunch and texture they add to the dish, and because almonds complement green beans well
- Salt, pepper, onion powder & garlic powder – The onion powder and garlic powder are optional, but they add a wonderful punch of extra flavor
- Dry white wine – wine is optional, but it adds such a wonderful flavor to the Green Bean Mushroom Saute. The alcohol cooks off, leaving nothing but flavor. The most important thing is to use wine you drink. If you use a wine you don’t like, you’ll end up with a dish you don’t like
I trim the ends of my green beans, and also cut them on a diagonal in two to three pieces, depending on the size. I try to use beans that are all about the same size so they cook evenly. If I can find mini baby portobello mushrooms, I just trim the stems off. If the mushrooms are larger, I’ll halve them.
How to NOT mess up Green Bean Mushroom Saute
It’s kind of embarrassing to admit, but I had to make this Green Bean Mushroom Saute way more times than I should have to get it right.
- Don’t turn the heat too high. This was really a rookie mistake, but I figured since they can do it in Asian restaurants, why couldn’t I do it at home. Bad assumption that resulted in scorched green beans
- Cook the onions low and slow. When I normally make green beans with dinner, I just quickly sauteed onions until they are translucent. But since I use a larger pieces of onion for this Green Bean Mushroom Saute I want to develop a more golden brown color
- If you add balsamic vinegar, make sure you either add it in the last minute of cooking, or simply drizzle at the end. If you add it too early, it overpowers everything and you lose the beautiful green color of the beans
- Don’t use a skillet that is too small. If you do, the beans will steam and won’t cook properly or develop the beautiful char.
I love this Green Bean Mushroom Saute because it’s simple enough for an everyday side dish, yet is perfect for an elegant dinner. It does take a little bit longer than a quick saute, but that’s how you develop the beautiful colors and flavors. It’s also a very versatile dish, as you could mix in other veggies, use different types of mushrooms, or even use different types of nuts.
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- 1 lb fresh green beans
- 1 pint small portobello mushrooms
- 1 Tablespoon butter
- 1/2 small yellow onion, cut into 1/4" slices
- 3 cloves raw garlic, thinly sliced
- 2 Tablespoons raw sliced almonds
- 1/3 cup dry white wine
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Cut ends off green beans, and then cut beans at an angle into about 2" pieces. For most green beans, you will get 2-3 pieces out of each bean. Rinse thoroughly and drain well
Cut the stems off mushrooms. You want all of the mushrooms to be about the same size, so they cook at the same time. If you can find mini baby portobellos, leave them whole. Otherwise, cut each mushroom in half. DO NOT rinse mushrooms or they will absorb too much water. If you need to clean mushrooms, use a damp cloth to wipe off excess dirt.
Add sliced almonds to large, dry non-stick skillet over medium heat. Toast almonds until golden brown. Watch carefully, or they will burn. Remove and set aside
In same skillet, melt butter over medium heat. Add onions and salt, and cook slowly for about 10 minutes, until the onions are golden. Add garlic and cook for about 5 minutes, until they are golden.
Turn heat to medium high, and add green beans. Season with salt, pepper, onion powder & garlic powder. Cook for about 5 minutes, tossing occasionally.
Add mushrooms and white wine, toss together and cook for about 3-4 minutes. The alcohol will cook out, leaving just great flavor.
Add toasted almonds, toss together, portion into a large serving container, and serve