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
- 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