Can you ever have enough green bean recipes? I am pretty sure not. From fresh green beans to frozen green beans, there is so much versatility when it comes to side dishes you can make with this lovely green vegetable.

Serving bowl of green beans and mushrooms with spoon next to parsley.

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 doesn’t stop there. 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, yet elegant enough to make a place at the table for the most special of occasions.

Why You’ll Love This Recipe

  • Frozen Green Beans – yep, this recipe uses frozen green beans, which means it’s the perfect year-round recipe (no needing to worry about in-season beans or paying too much for fresh!). It also makes this recipe so easy and quick, becuase you don’t need much time to cook the beans.
  • Simple Ingredients – you can’t beat using only a few ingredients that pack a flavorful punch!
  • Ready in 15 Minutes – easy AND quick?! Sign us up!
  • It’s dietary friendly! Whether you have an allergy or food preference, this recipe is naturally vegetarian and gluten-free, with a dairy-free option, which means it’s easily vegan, too!

What 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.

Ingredients on wood tray and in bowls.
  • Frozen Green Beans – it’s worth repeating, using frozen beans makes this recipe SO easy!
  • Mushrooms – you can use any kind you like; I prefer using baby bella mushrooms for the contrast of color and depth of flavor.
  • 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 Make Sauteed Green Beans

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.

Side by side photos of mushrooms in cast iron skillet.

Add the mushrooms to a dry, hot pan. 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, reducing in size and releasing their liquid, add the butter and allow it to melt. Then add the shallot, garlic, and dried parsley. Don’t forget to add in salt along the way, too!

Sautee the aromatics for a minute or two, then 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, they’re ready.

Taste test and check the salt levels, adjusting as needed. Then, you’re ready to serve!

Cast iron skillet with green beans and mushrooms next to spoon.

What to serve this side dish with

This side dish is so versatile, you can’t go wrong whatever you choose to serve with it! Here are a few of our favorites, for all types of eaters:

Up close mushrooms and green beans with serving spoon.

Common Questions

Do I need to thaw the green beans?

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.

Are frozen vegetables less nutritious than fresh?

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.

How should I store leftovers?

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.

Can I make this ahead of time?

Because this recipe is so quick to make, I recommend making it when you’re ready to eat so it’s deliciously fresh!

Serving bowl of green beans and mushrooms with spoon next to parsley.
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Get the Recipe Sauteed Green Beans and Mushrooms

This Sauteed Green Beans and Mushrooms recipe is made with frozen green beans, savory mushrooms, shallots, and garlic for a flavorful, delicious vegetable side dish! It's quick and easy, made with simple ingredients ready in 15 minutes. It is going to become your go-to side dish recipe for both weeknight dinners and holidays!


  • 8 ounces 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 green beans


  • Heat a skillet over medium-high heat and add sliced mushrooms to the dry, heated skillet. Allow the water to simmer out of the mushrooms, stirring occasionally.
  • After about 608 minutes, once much of the water has simmered out (you will see it slowly stop simmering), add butter to melt.
  • Saute the shallot for 1-2 minutes, then add the garlic and dried parsley, cooking for an additional 1-2 minutes until tender. Add the frozen green beans, cooking while stirring frequently, until heated through, about 2-3 minutes. Serve immediately.
Calories: 86kcal, Carbohydrates: 7g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 8mg, Potassium: 321mg, Fiber: 2g, Sugar: 3g, Vitamin A: 555IU, Vitamin C: 9mg, Calcium: 28mg, Iron: 1mg
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