Sauteed Green Beans and Mushrooms

Sautéed Green Beans and Mushrooms with Parmesan – four ingredients and SO healthy and perfect for weeknights and holidays!

A delicious vegetarian, keto and gluten-free recipe made with a few simple ingredients and incredibly easy to make!

Why You’ll Love This Green Beans and Mushrooms Recipe

This is what you need for this recipe:

Ingredients

• Green Beans: Fresh and snapped, either slender French green beans or regular green beans.
• Mushrooms: This recipe calls for portobello mushrooms. Most mushrooms will work including Crimini (aka baby bellas), shiitake, white button and wild mushrooms. Gills should be removed and thickly sliced.
• Canola or vegetable oil: Use for sautéing. Ghee can also be used.
• Garlic cloves: Minced garlic adds wonderful flavor.
• Parmigiano Reggiano: Finely grated parmesan.
• Kosher Salt & Black Pepper: Use freshly ground black pepper and season to taste.

(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)

How to Make Green Beans and Mushrooms

Just Blanch, Shock, Sauté and you’re done!

1. Blanch: Add beans to a pot of boiling water and cook for two minutes.
2. Shocking: Rinse in cold water, drain and set aside (shocking immediately stop the cooking process).
3. Sauté: Heat oil in a large skillet over HIGH heat. Add mushroom slices and cook, stirring occasionally until well browned, about 8 minutes. (Cook until mushrooms release their water and it’s evaporated, then allow to continue to brown).
4. Reduce heat to medium. Add green beans and minced garlic; cook, stirring frequently, for another two minutes, tasting and seasoning with kosher salt and freshly ground black pepper.
5. Place on serving plate and grate parmesan cheese over the top.

Can you use Canned or Frozen Green Beans?

Fresh anything almost always yields the a better flavor but frozen green beans are perfectly acceptable. Just add a minute or two to boil since they green beans start off frozen. I would avoid canned green greens as the flavor is just not as good plus they have less nutrients and sodium is added.

Why Blanch Before Sautéing?

Blanching, along with shocking is an important step for tenderizing hard vegetables and producing perfectly crisp, tender green beans.

The best part is that you can blanch the green beans ahead of time then toss them at room temperature into the hot pan; they’ll heat up in no time. Be sure to keep them crisp; I like to take them out of the boiling water after no more than two minutes.

What to Serve Them With?

This green beans and mushrooms recipe works well with so many main dishes such as meat, chicken, seafood and veggie dishes. For a full dinner menu try this recipe with Prime Rib and a Garlic-Peppercorn Crust, Carrot Souffle and Loaded Mashed Potatoes. This dish adds something bright and colorful plus a different texture and a slight bit of crunch.

This is a bit of a cheater recipe, if only because it starts with another of my much-requested recipes, Garlic Portobellos with Pecorino Romano. But it’s one of my personal favorites and I make it so often that I was bound to make a twist on it at some point.

Continue to Content

Sauteed Green Beans and Mushrooms

Yield: 8

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Easy, healthy and fast!

Print

Ingredients

• 2 tablespoons canola or vegetable oil, can also use ghee
• 4 portobello mushrooms, gills removed and thickly sliced
• 3-4 cups fresh green beans, snapped
• 4-5 garlic cloves, minced
• 1/4 cup or more finely grated Parmigiano Reggiano
• kosher salt & freshly ground black pepper, to taste

Instructions

1. Bring a large pot of water to a boil. Add beans and cook for two minutes. Rinse in cold water, drain and set aside.
2. Heat canola oil in a large skillet over HIGH heat. Add mushroom slices and cook, stirring occasionally until well browned, about 8 minutes. (Cook until mushrooms release their water and it's evaporated, then allow to continue to brown).
3. Reduce heat to medium. Add green beans and minced garlic; cook, stirring frequently, for another two minutes, tasting and seasoning with kosher salt and freshly ground black pepper.
4. Place on serving plate and grate cheese over the top.

Notes

Always cook mushrooms over HIGH heat. Allow them to release their water, evaporate then brown!

Nutrition Information:

Amount Per Serving: Calories: 66Saturated Fat: 3gCholesterol: 2mgSodium: 56mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 2g

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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