Sautéed Green Beans & Mushrooms

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These sautéed green beans & mushrooms are a simple yet elevated vegetable side dish. They’re perfect a weeknight dinner at home or for a family holiday dinner. We also have these in our collection of Thanksgiving recipes!

Sautéed Green Beans & Mushrooms

I used to avoid eating fresh green beans because of the texture, and because my only experience with them was a poorly undercooked version at restaurants. Seriously, they need to get it together because when you cook these lovelies correctly they are so good. They’re SO much better than their canned counterpart.

Ingredients needed

• 2 Tbsp. unsalted butter
• 16 oz. fresh green beans
• 8 oz. fresh baby portobello mushrooms
• 1/2 tsp. minced garlic
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. ground ginger

How to make sautéed green beans & mushrooms

1. In a large skillet, melt the butter over medium heat.
2. Add the garlic and sauté for about a minute.
3. Add the green beans and spices to the pan, stir to combine.
4. Sauté for about 30 minutes, or until green beans have softened.

Recipe FAQs

• If you don’t have any butter on hand, use extra-virgin olive oil
• If you don’t have a nut allergy, add in a bit of slivered almonds or walnuts
• The key to cooking fresh green beans is to not overcook them while also not undercooking them. Keep the heat at a steady medium heat and stir frequently to get an even sauté on the beans.

Helpful kitchen items for this recipe:

Enjoy these other gluten-free side dish recipes!

• Roasted Acorn Squash with Maple Aioli
• Meringue-Topped Sweet Potato Casserole
• Southwest Potato Salad
• Cinnamon Honey Sweet Potatoes

Grab a copy of Gather – A Thanksgiving Cookbook to create a memorable holiday meal!

Sautéed Green Beans & Mushrooms

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