Garlic butter sautéed green beans with mushrooms served on a plate.

Garlic Butter Sautéed Green Beans and Mushrooms

BySavannah Brooks
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why make this recipe

Garlic Butter Sautéed Green Beans and Mushrooms is a delightful side dish that brings together the fresh crunch of green beans and the earthy flavors of mushrooms. It’s not only quick to make but also packed with nutrients. This dish is versatile enough to accompany any meal, making it a perfect addition to your dinner table.

how to make Garlic Butter Sautéed Green Beans and Mushrooms

Ingredients :

  • 1 pound fresh green beans, trimmed
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 8 ounces mushrooms (white button or cremini), sliced
  • 2 tablespoons unsalted butter
  • Salt and pepper, to taste
  • 1 tablespoon fresh lemon juice (optional)
  • 2 tablespoons sliced almonds or chopped fresh herbs (optional)

Directions :

  1. Blanch the green beans in boiling water for 2 minutes until they turn bright green. After that, transfer them to an ice bath to stop the cooking process.
  2. Once cooled, pat the green beans dry and cut them into 2-inch pieces.
  3. Heat the olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.
  4. Add the mushrooms to the skillet. Sauté them until they release their moisture and start to brown, which takes about 5-7 minutes.
  5. Add the butter and the blanched green beans to the skillet. Toss everything to coat and heat through for 2-3 minutes.
  6. Season your dish with salt and pepper. If desired, add the optional lemon juice and any garnishes before serving.

how to serve Garlic Butter Sautéed Green Beans and Mushrooms

Serve these green beans and mushrooms warm as a side dish. They pair beautifully with grilled meats, roasted chicken, or even as part of a vegetarian spread. To make the presentation more appealing, sprinkle sliced almonds or fresh herbs on top before serving.

how to store Garlic Butter Sautéed Green Beans and Mushrooms

If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, simply warm them in a skillet over low heat or microwave them for a quick meal.

tips to make Garlic Butter Sautéed Green Beans and Mushrooms

  • For extra flavor, consider adding some crushed red pepper flakes for a bit of spice.
  • Use fresh green beans for the best texture and taste.
  • If you prefer a more buttery flavor, feel free to add an extra tablespoon of butter.

variation

You can switch things up by substituting the mushrooms with other vegetables like bell peppers or zucchini. Adding a splash of soy sauce or balsamic vinegar can also enhance the dish’s flavor.

FAQs

Can I use frozen green beans?
Yes, you can use frozen green beans. They may not need to be blanched; just sauté them directly after thawing.

Is this dish gluten-free?
Yes, Garlic Butter Sautéed Green Beans and Mushrooms is naturally gluten-free, making it suitable for those with gluten sensitivities.

Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the green beans and mushrooms in advance. Just reheat them gently before serving to maintain their texture.

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Garlic Butter Sautéed Green Beans and Mushrooms

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A delightful side dish combining fresh green beans and earthy mushrooms, quick to make and nutrient-packed.

Ingredients

  • 1 pound fresh green beans, trimmed
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 tablespoons unsalted butter
  • Salt and pepper, to taste
  • 1 tablespoon fresh lemon juice (optional)
  • 2 tablespoons sliced almonds or chopped fresh herbs (optional)

Instructions

  1. Blanch the green beans in boiling water for 2 minutes until bright green, then transfer to an ice bath.
  2. Pat the green beans dry and cut them into 2-inch pieces.
  3. Heat olive oil in a skillet over medium heat, and sauté the minced garlic until fragrant, about 30 seconds.
  4. Add the mushrooms and sauté until browned, about 5-7 minutes.
  5. Add the butter and the blanched green beans, tossing everything to coat and heat through for 2-3 minutes.
  6. Season with salt and pepper, and add optional lemon juice and garnishes before serving.

Notes

For extra flavor, add crushed red pepper flakes for spice. Use fresh green beans for the best texture.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Sautéing
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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