Can you ever have enough green bean recipes? I am pretty sure not. From fresh to frozen green beans, there is so much versatility when it comes to green bean side dishes to add to your dinner table (and delicious ones, to boot!).
While a creamy green bean and mushroom casserole is a must-have on the Thanksgiving table, and Sauteed Green Beans with Red Bell Pepper is a festive addition to a Christmas table, it’s not just about the holidays.
Easy, weeknight side dish recipes are a MUST. And it’s even better when they’re elegant enough to make their way on those holiday tables, too.
This green bean recipe is just that: easy to make when you’re rushing for dinner to come together, thanks to frozen veggies, yet elegant enough to make a place at the table for the most special of occasions.
The Simple Ingredients You’ll Need
Here are those few simple ingredients we’ll need to make this easy vegetable side dish, along with a couple of substitutions as needed. Full recipe card below with measurements and instructions.
- Frozen Green Beans – yep, this recipe uses frozen green beans, which means it’s the perfect year-round recipe (no need to worry about in-season beans or paying too much for fresh!). It also makes this recipe so easy and quick, because you don’t need much time to cook the beans.
- Mushrooms – you can use any kind you like; I prefer using baby bella mushrooms for the contrast of color and depth of flavor. White buttons, shiitake, or even diced portobellas will work.
- Garlic – fresh garlic packs a punch!
- Shallot – a little bit of shallot to add more flavor. You could also use yellow onion or simply omit it if needed.
- Dried Parsley – a hint of this earthy herb rounds out the flavors and brings a sense of comfort to the dish.
- Butter – adds a hint of richness to the dish and a little creaminess. Substitute it with olive oil to make this recipe dairy-free or vegan.
How To Saute Green Beans with Mushrooms
Oh, how you are going to love the ease of this recipe — if that wasn’t apparent already (wink, wink!).
The first step of this recipe is to dry sautee the mushrooms. Mushrooms are full of water, and to make sure the side dish isn’t water-logged, it helps to make sure most of the water evaporates out of the mushrooms.
Add the mushrooms to a dry, hot pan. It’s best to use medium to medium-high heat, depending on your stovetop. Before you know it, you will see quite a bit of water simmering within the mushrooms. Once the water has mostly evaporated, then we can add the aromatics, because now the mushrooms are ready to absorb all the flavors.
After the mushrooms have sauteed, they will have reduced in size and released their liquid, add the butter and allow it to melt. Then add the shallot, garlic, and dried parsley. Be sure to add a pinch of salt here, too!
Sautee the aromatics for a minute or two, then increase the heat to medium-high, and toss in the frozen green beans as they are – frozen! There is no need to thaw them before cooking. They’ll cook up in a matter of minutes, and once they’re heated through and crisp-tender, they’re ready.
Taste test and check the salt levels, adjusting as needed. Then, you’re ready to serve!
Serving Suggestions
This side dish is so versatile, that you can’t go wrong whatever you choose to serve with it! Here are a few of our favorite main dishes and additional sides to serve with green beans and mushrooms.
- Whole Roasted Cauliflower or try a variation of cauliflower steaks.
- Rosemary Salmon or crispy Parmesan Crusted Fish
- Any roasted meats – try the sous vide method so it’s easy, too!
- Fettuccine Alfredo or White Wine Mac and Cheese are a deliciously creamy pairing.
- Firecracker Shrimp Skewers or an easy shrimp picatta.
Common Questions
Nope, you don’t need to for this recipe. If you want to, you can run the green beans underwater or let them sit in a bowl of water to thaw quickly. Strain them using a colander, shaking and tossing them to release all of the liquid, but this isn’t necessary.
Nope, it’s reported that frozen vegetables are just as nutritious, as the vitamins and minerals are locked in once frozen. It’s important to cook them properly (not overcook) so they retain their nutrients.
Place the mixture in an airtight container in the fridge for up to 3 days. To reheat, do so in the microwave in a microwave-safe container or on the stovetop.
Because this recipe is so quick to make, I recommend making it when you’re ready to eat so it’s deliciously fresh!
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Sauteed Green Beans and Mushrooms
Ingredients
- 8 ounces baby bella mushrooms, sliced
- 2 Tablespoons unsalted butter
- 2 Tablespoons shallot, finely chopped (approx. 1 small)
- 2 garlic cloves, minced
- 1/4 teaspoon dried parsley
- 2 cups frozen cut green beans
Equipment
Instructions
- Heat a skillet over medium heat and add sliced mushrooms to the dry, heated skillet. Allow the water to simmer out of the mushrooms, stirring occasionally. After about 6-8 minutes, once much of the water has simmered out (you will see it slowly stop simmering), add butter to melt.8 ounces baby bella mushrooms, 2 Tablespoons unsalted butter
- Add the shallot and saute for 1-2 minutes. Then add the garlic and dried parsley, cooking for an additional 1 minute until fragrant. Increase heat slightly to medium-high, add the frozen green beans, cooking while stirring frequently, until heated through, about 3-5 minutes. Serve immediately.2 Tablespoons shallot, 2 garlic cloves, 1/4 teaspoon dried parsley, 2 cups frozen cut green beans
Very sorry but there’s something wrong with the timings on this recipe. Cooking mushrooms for 608 minutes = 10+ hours. Obviously a typo. Just needs correcting. On the same subject, my mushrooms just burned after a few minutes in a dry pan – re did it but added butter first and cooked for 5 minutes. Frozen green beans need more than 2 – 3 minutes to even thaw, I’d suggest at least 6 to 8 or more (and I like my beans crunchy). Second time around I enjoyed the result. Just fix the timings and you’ve got a real hit.
Definitely a typo; fixed now and glad you were able to figure it out. I’m sorry to hear about your mushrooms; I’ve cooked them in a dry pan for years (after a culinary school tip) and have always had success. If you ever try it again, you may want to lower the heat. Were your green beans cut into pieces as per the recipe? If they are whole, they will take longer. I’ll be sure to make an additional note for reference. Glad to hear you were able to adjust as needed!
Thanks Becca. Maybe different mushrooms in Australia where I am?But yes, my green beans were actually sliced. Thanks for the courtesy of a reply, so many people don’t bother.
You’re welcome, I test my recipes a minimum of 3 times and take feedback seriously as I want my readers to have as much success as possible; there are so many variables – especially when we’re comparing different countries. Thanks for sharing your experience!