Green Bean Mushroom Saute

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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.

This post and recipe card updated November 11, 2020

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; and 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.

A lot has changed over the years. I make Skillet Green Bean Casserole using all fresh ingredients, and now I happily eat it all. Bacon Fig Brussel Sprouts Salad is the perfect side dish for the summer. I’m a huge fan of Fried Okra Salad.

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. But when that gets old I kick it up a few notches with 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.

INGREDIENT TIPS FOR GREEN BEAN MUSHROOM SAUTE

Fresh is always best when it comes to green beans, and you can usually find fresh beans all year long. If the bulk beans don’t look great, buy the pre-packaged beans.

Trim the end off the green beans, and then cut each bean on a diagonal into 2-3 pieces. That way they cook a little faster and are easier to eat.

Don’t turn the heat too high to saute the green beans, and don’t forget to toss the beans occasionally while they cook. I’ve made both of these rookie mistakes, and the result is scorched beans.

Use mushrooms that are all about the same size, so they cook evenly. If you can find mini baby portobello mushrooms, just trim the stems. If the mushrooms are larger, cut them in half.

Wine is optional, but it adds such a wonderful flavor to the dish. The most important thing is to use wine you like to drink. If you use a wine you don’t like, you’ll end up with a dish you don’t like.

Sliced Almonds add a really nice contrast in texture. I toast the almonds first in the dry skillet, and then add the almonds to the dish at the very end.

STEP BY STEP INSTRUCTIONS

Heat a large skillet over medium-low heat. Add sliced almonds and toast, tossing occasionally, for 3 minutes. Remove almonds and set aside.

Melt butter in the same skillet. Add onion and a pinch of salt, and cook for 8 minutes. Add the sliced garlic and cook for 2 minutes.

Turn heat to medium-high and add green beans. Add salt, pepper, onion powder and garlic powder. Cook for 5 minutes, tossing occasionally.

Reduce heat to medium. Add mushrooms and white wine, toss together and cook for 5 minutes.

Add toasted almonds and serve

FREQUENTLY ASKED QUESTIONS

What if I don’t drink wine? You can substitute vegetable broth.

What if I can’t find fresh beans? Use frozen beans, and thaw them completely before adding to the skillet. I don’t recommend using canned beans

Can I use other mushrooms? Absolutely, use your favorite variety. You could even mix it up with a combination of mushrooms.

What if I don’t have almonds? You can substitute pecans or walnuts, or even pine nuts.

MORE DELICIOUS SIDE DISHES

• Mushroom Wild Rice Pilaf
• Orzo with Onion, Garlic & Peppers
• Oven Roasted Potatoes
• Loaded Mashed Potato Balls
• Broccoli Salad with Homemade Dressing

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