Description
A quick, vibrant side dish featuring crisp-tender green beans and savory mushrooms sautéed in rich garlic butter. Perfect for weeknight dinners, holidays, or meal prep—made in one skillet with simple ingredients and big flavor.
Ingredients
1 lb (450g) fresh green beans, trimmed
8 oz (225g) mushrooms (button or cremini), sliced
3 tbsp butter
2 cloves garlic, minced
1 tbsp olive oil (optional)
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
1 tsp lemon juice (optional, for serving)
1 tbsp chopped parsley (optional, for garnish)
Pinch red pepper flakes (optional)
Instructions
1. Prep the veggies: Trim green beans and slice mushrooms evenly.
2. Sauté mushrooms: Heat a large skillet over medium heat. Add butter (and olive oil if using). Add mushrooms and cook 5–7 minutes, stirring occasionally, until they release moisture and turn golden.
3. Add garlic: Stir in minced garlic and cook 30–45 seconds until fragrant (don’t let it brown).
4. Cook green beans: Add green beans to the skillet. Sauté 6–8 minutes, stirring, until beans are bright green and crisp-tender.
5. Season: Add salt and black pepper to taste. Add red pepper flakes if using.
6. Finish and serve: Remove from heat. Optional: squeeze lemon juice and sprinkle parsley. Serve warm.
Notes
For extra-tender beans, blanch green beans 2–3 minutes in boiling water, then drain before sautéing.
Dairy-free: swap butter for plant-based butter or use all olive oil.
Storage: refrigerate in an airtight container up to 3 days; reheat gently in a skillet.
Best texture tip: don’t overcrowd the pan—use a wide skillet for better browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg