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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
Overhead shot of finished Green Bean Mushroom Saute on a white plate with a glass of wine on the side

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.

Close up shot of finished Green Bean Mushroom Saute in a black skillet

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.

Overhead shot of finished Green Bean Mushroom Saute in a black skillet with a green napkin on the side
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.

Overhead process shot: onions and garlic cooking in a black skillet

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

Overhead process shot: green beans, onion and garlic cooking in a black skillet

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

Overhead process shot: all vegetables cooking in a black skillet

Add toasted almonds and serve

Overhead shot of finished Green Bean Mushroom Saute in a white plate with a fork on the side and a skillet with more vegetables in the background
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.

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Green Bean Mushroom Saute - Karyl's Kulinary Krusade

Green Bean Mushroom Saute

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Green Bean Mushroom Saute is a simple, yet elegant dish. Perfect for weeknight dinner, or for entertaining. Serve it as a side with your favorite protein, or even on its own for a delicious vegetarian meal

Ingredients

Instructions

  1. Trim the ends off of the green beans, and then cut beans at an angle into about 2" pieces. You'll get 2-3 pieces per bean. Rinse thoroughly and drain well
  2. Cut the stems off of the mushrooms. If you have mini baby portobellos, leave them whole. Otherwise, cut each mushroom in half, or even quarters. You want them all to be about the same size.
  3. Add sliced almonds to a large, dry non-stick skillet over medium-low heat. Toast the almonds until golden brown, about 3 minutes. Watch carefully, or they will burn. Remove the almonds and set aside
  4. In the same skillet, melt the butter over medium heat. Add onions and a pinch of salt, and cook for about 7 minutes, stirring occasionally, until the onions are golden. Add the garlic and cook for 2 minutes
  5. Turn the heat to medium-high, and add the green beans. Season with salt, pepper, onion powder & garlic powder. Cook for about 5 minutes, tossing occasionally so beans don't scorch. 
  6. Reduce the heat to medium. Add mushrooms and white wine, toss together, and cook for about 5 minutes. The alcohol will cook out, leaving just great flavor.
  7. Add the toasted almonds, toss together, and serve

Notes

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.

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.

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.

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.

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 126Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 307mgCarbohydrates: 15gFiber: 6gSugar: 6gProtein: 5g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

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