Enjoy an easy and flavorful side dish with mushrooms and green beans that are perfectly sautéed for tender, savory bites. This easy recipe is ready in just minutes making it ideal for busy weeknights or holiday meals.
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Finding a side dish that’s both easy and flavorful can sometimes feel like a challenge. That’s why green beans and mushrooms have become a staple in my kitchen. This is a dish that I turn to during the holidays or when I want to add something wholesome and hearty to the table without fuss. It fits in just as well at a Thanksgiving feast as it does on a weeknight dinner menu.
Whether I pair it with an air fryer whole chicken or serving it alongside a holiday ham, these sautéed green beans with mushrooms always shine. I’ve found that the mushrooms add just the right amount of depth and flavor, while the green beans bring a pop of color to the plate. It’s one of those dishes that people can’t resist taking seconds of, and I always enjoy hearing how much my family loves it.
This recipe also holds a special place in my heart because it’s quick to make but still feels special. On busy weeknights, it’s a lifesaver when I want something healthy but don’t have hours to spend in the kitchen. During holidays, I love how easily it complements more indulgent dishes like garlic mashed potatoes or maple glazed carrots without being overly heavy. If you’re looking for a side dish that’s as practical as it is delicious, you’re going to love this one!
Ingredients
The ingredients for this mushrooms and green beans recipe are simple, fresh, and designed to let the natural flavors shine. Crisp green beans and earthy mushrooms create a perfect balance of textures, while a few pantry staples enhance their flavor without overpowering.
- Fresh green beans: Green beans add a fresh, crisp texture and vibrant color to the dish.
- Extra-virgin olive oil: Provides a rich, smooth base for sautéing while enhancing the flavor of the ingredients.
- Garlic: Adds a fragrant, savory depth that complements both the beans and mushrooms.
- Dry white wine: Enhances the dish with a subtle acidity and a layer of complexity to balance the flavors.
- White button mushrooms: Contribute a hearty, earthy flavor and a meaty texture that pairs perfectly with green beans.
- Fresh thyme leaves: Infuses the dish with a hint of herbal freshness that elevates its overall taste.
- Salt and freshly ground black pepper: Essential for seasoning, bringing out the natural flavors of all the ingredients.
Scroll down to the recipe card for quantities used.
Instructions
To start, cook the green beans in salted boiling water for about 4 minutes. Drain and cool. Heat the olive oil in a large skillet over medium-high heat and add the garlic and cook until lightly browned.
Stir in the wine, mushrooms, and thyme. Increase the heat to high and bring to a boil for 2 minutes, until most of the wine evaporates.
Mix in the green beans and continue to sauté for 1 to 2 minutes more. Season to taste with salt and pepper.
Hint: Blanch the green beans before sautéing to keep them crisp-tender and vibrant.
Variations
Here are some easy ways to customize this green beans and mushrooms recipe:
- Add Protein: Toss in cooked bacon, pancetta, stir fried tofu, or sliced almonds for extra flavor and texture.
- Spice it Up: Sprinkle in red pepper flakes or add a splash of hot sauce for a spicy kick.
- Cultural Flair: Use soy sauce and sesame oil for an Asian-inspired twist, or add a dash of smoked paprika and lemon for Mediterranean vibes.
- Cheesy Upgrade: Sprinkle grated Parmesan or crumbled feta on top for a creamy, cheesy finish.
- Different Mushrooms: Swap white button mushrooms with cremini, shiitake, or portobello for a deeper, earthier flavor.
- Seasonal Additions: Add roasted chestnuts or dried cranberries for a festive holiday variation.
Tips
Top tip: Be careful not to overcook. Cook the green beans just until tender to avoid a mushy texture.
- Prep Ahead: Wash, trim, and cut the green beans in advance to save time during cooking.
- Use Fresh Ingredients: Fresh garlic and thyme make a big difference in flavor compared to dried or pre-minced alternatives.
- Deglaze Properly: When adding the white wine, scrape the pan to release any flavorful bits stuck to the bottom.
- Cook in Batches: If doubling the recipe, sauté the mushrooms in batches to avoid overcrowding the pan and ensure even browning.
Serving suggestions
Green beans and mushrooms are incredibly versatile and pair well with a variety of main dishes. Serve them alongside air fryer chicken legs, beef tenderloin, or salmon for a classic combination that’s perfect for both casual dinners and special occasions. Their light and savory flavor also makes them a great side for richer dishes like creamy mashed potatoes or macaroni and cheese.
For those following a low-carb or keto diet, this recipe is naturally keto-friendly and works perfectly with grilled steaks, bunless ground pork burgers, or roasted turkey breast. If you’re looking for more inspiration, check out my low carb recipes for additional ideas to round out your meal.
If you’re cooking for someone with gluten sensitivities, this side dish recipe is also naturally gluten-free. Pair it with simple gluten-free mains like slow cooker pork roast or baked salmon.
Storage
To store any leftovers, allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. If you want to keep it for a longer period, you can freeze the dish, though the texture of the green beans may change slightly upon thawing.
When reheating, it’s best to do so in a skillet over medium heat for a few minutes to maintain the texture. You can also reheat it in the microwave, stirring occasionally, but be mindful not to overcook the beans. If reheating from frozen, let it thaw overnight in the refrigerator before warming it up in the skillet or microwave.
FAQs
Yes, you can use frozen green beans, but I recommend thawing them first and patting them dry to avoid excess moisture in the dish. Fresh green beans tend to have a better texture, but frozen ones can still work if needed.
To make this dish vegan, simply substitute the dry white wine with vegetable broth and use olive oil instead of butter. This keeps the flavor rich while making the recipe suitable for a plant-based diet.
To add a bit of heat, sprinkle in some red pepper flakes, or add a chopped fresh chili pepper when sautéing the garlic. You can also drizzle a little hot sauce over the dish before serving for an extra kick!
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Recipe
Mushrooms and Green Beans
Ingredients
- ½ pound fresh green beans cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove minced
- ¼ cup dry white wine
- 2 ounces white button mushrooms sliced
- ½ teaspoon fresh thyme leaves
- Salt and freshly ground black pepper
Instructions
- Cook the green beans in salted boiling water for about 4 minutes. Drain and cool.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until lightly browned.
- Stir in the wine, mushrooms, and thyme. Increase the heat to high and bring to a boil for 2 minutes, until most of the wine evaporates.
- Mix in the green beans and continue to sauté for 1 to 2 minutes more. Season to taste with salt and pepper.
Notes
The dish can be made up to 3 days ahead.
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