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.
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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. And I make my Broccoli Salad with Homemade Dressing for gameday parties, summer parties, and even took it to Thanksgiving last year.
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 sometimes that gets old. So I decided to 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.
INGREDIENTS FOR GREEN BEAN MUSHROOM SAUTE
- Green Beans
- Baby Mushrooms – I use baby portobello mushrooms because I prefer the darker color, but you can use your favorite variety
- Butter
- Sliced Almonds
- Salt, fresh-cracked black pepper, onion powder & garlic powder
- Dry white wine
Fresh is always best when it comes to green beans and, you can usually find fresh beans all year long. Sometimes the bulk beans don’t look so great, so I’ll buy them in the pre-packaged produce section. I always trim the end off the green beans, and then cut each bean on a diagonal into 2-3 pieces.
KEYS TO THE PERFECT GREEN BEAN MUSHROOM SAUTE
Green Bean Mushroom Saute is easy to make, and comes together in about 20 minutes
- 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
- Cook the onions low and slow, and cook them in butter. I use real butter rather than margarine or butter substitutes. The flavor is so much better, and a little goes a long way
- Don’t turn the heat too high to saute the green beans. This is a 100% 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
- Wine is optional, but it adds such a wonderful flavor to the Green Bean Mushroom Saute. 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
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.
SHOP THIS RECIPE
- 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 a pinch of salt, and cook slowly for about 7 minutes, stirring occasionally, until the onions are golden. Add garlic and cook for 2 minutes
Turn heat to medium high, and add green beans. Season with salt, pepper, onion powder & garlic powder. Cook for about 5 minutes, tossing occasionally so beans don't scorch.
Reduce heat to medium low. Add mushrooms and white wine, toss together and cook for about 5 minutes. The alcohol will cook out, leaving just great flavor.
Add toasted almonds, toss together, portion into a large serving container, and serve
This recipe looks delicious. I would love to give this recipe a try and make it for my family. Thanks for sharing!
Thanks Tasheena! It’s super simple, and really delicious
I am not a fan of mushrooms, but I would be willing to try this recipe, perhaps without them. You chose wonderful ingredients and it looks delicious. I will be pinning the recipe.
AmberLynn, this recipe would be delicious without the mushrooms. Honestly, I’ve made it without mushrooms many times.
Such a classic combination, I look forward to trying this!
Thanks Dawn! It’s really delicious
“The most important thing is to use wine you drink.” Truer words were never spoken. ?
Lol right?! I’ve made that mistake once before…and it wasn’t a good situation.
This looks very delicious and simple to make! I’ve seen fresh green beans at the farmers market but never in the grocery store.
Thanks Anna! I’ve seen them at the farmer’s market too. Many grocery stores have them in a big container so you can pick what you want. I prefer that, so I can pick the best of the bunch
A simple recipe and yet one that can so easily go wrong! Thanks for your tips.. especially of using a big enough skillet. I have realised that veggies cook best when they have enough room.
Thanks for sharing!
I love mushrooms and green beans…. why Hadn’t I thought to do them together! Im definitely going to try this! Pinned it!
Haha thanks Michele! I thought the same thing the first time I paired them together. It’s like it’s meant to be
I love pairing green beans with veggies too! Such a simple side dish but always a total winner. Love this
Thanks Veena! It’s one of my faves
This is comfort food to me ❤️
Fantastic pictures by the way!
Haha thanks! yes, it could definitely count as comfort food
woah this looks super tasty and healthy!!! xx
Thanks Vivian! It’s really delicious
Nice pairing, the green beans and the baby Portobello mushrooms! I like both, so I can just imagine how good they are together, with the addition of the sliced almonds.
Thanks Nicoletta! The pairing really does work so well, and it’s so simple.
Great recipe! This will work great as a thanksgiving side. You are right about using real butter in your cooking, there is nothing quite like its flavor.
Thanks Lois! I’m kind of obsessed with the butter from the Amish market 🙂
Green beans are always so great as a side dish – I love that you added mushrooms!
Thanks Kathryn! Yes, the mushrooms add a whole new dimension to the dish.
I absolutely love green beans combined with mushrooms and almonds! Such a great recipe that goes so well with so many different types of meals!
Thanks Shannon! Yes, this side is really versatile for a lot of different meals.
I loved green beans as a child and now even more so as an adult! I also find that sliced almonds are perfect with green beans – such a nice finishing touch
I totally agree with you on the almonds Vicky! I love the crunch, and contrast in texture. Toasting the almonds makes a big difference as well
I love sautéed green beans with almonds and the addition of mushrooms sounds even better! This would be a great side dish for Thanksgiving dinner. My family would love this!
Yes, thanks Amanda! I’m definitely making these as a Thanksgiving side dish
This looks so good! I love that you use whole baby bella mushrooms. They are so delicious! Looks like a perfect side to any meal.
Thanks Kate! I rarely ever find a whole batch that small, so I was really happy that I did to keep them whole.
Oh yum, I love the addition of the mushrooms, what a great combination!! I am totally with you on not eating green beans from the can – gross!!! I could definitely eat this as a fancy side for the upcoming Holiday season.
Thanks Donna! Yeah, I don’t know how people eat that stuff in the can. Nothing like fresh.