Sauteed Green Beans with Mushrooms and Onions

When looking back on my childhood, I fondly remember many end of the summer Sunday dinners. I remember playing outside all day, climbing trees and hanging out with friends. Just as the sun would begin to set, I’d head back home, walk through the front door and breath in the wonderful aroma of whatever dinner my mom was making. She made a variety of things but my favorite, even to this day, was fried chicken, mashed potatoes and gravy and green beans. So naturally, when I made Buttermilk Fried Chicken with Pan Gravy last week, I knew I just had to make green beans too.

I love green beans. Especially fresh green beans. I was once a fan of the canned version, but as I grew up I began to enjoy the flavor and crispness of fresh green beans a little bit more. I also began to enjoy adding other vegetables to the mix. For this recipe, I chose mushrooms and onions. The mushrooms add a bit of an earthy flavor and the onions give you just a hint of sweetness, making this one of my go-to side dishes for many meals.

Sauteed Green Beans with Mushrooms and Onions Recipe

Serves 2 - 4 Prep Time: Cook Time:


  • 1 pound fresh green beans, ends trimmed
  • 1/2 cup water
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 tablespoon olive oil
  • 1/2 tablespoon butter
  • 1/2 medium onion, sliced
  • 1 cup sliced button mushrooms
  • 1/2 teaspoon garlic powder
  • fresh cracked black pepper



Place trimmed green beans, water and 1/2 teaspoon of kosher salt in a small skillet over medium heat. Cover and cook 10-15 minutes or until beans have softened slightly but are still crisp. Drain and set aside.


In the same pan add olive oil and butter. Once butter has melted, add onions and mushrooms. Cook 5 minutes or until softened.


Return green beans to the pan, cook 5 minutes. Add garlic powder and season to taste with salt and pepper. Serve.


For a non-vegetarian variation, sprinkle some crumbled bacon on top, because everything is better with bacon right? Enjoy!

Leave a Comment

  • Reply
    July 28, 2010 at 8:10 am

    Making these this week with all of my farm box green beans and mushrooms! Thanks!

  • Reply
    August 27, 2009 at 6:01 pm

    Thanks Soma! That is one of my favorite mixtures for stir-fry too.
    Hey Jackie, I used white button mushrooms but you could also substitute crimini mushrooms for even more earthy flavor.
    What a great tip zoe! I will definitely be adding almonds next time i make this.
    Thanks Muneeba!

  • Reply
    August 27, 2009 at 6:39 am

    I like how you’ve made the green beans even heartier by adding the mushrooms … an excellent side … almost as good as the main!

  • Reply
    August 27, 2009 at 6:24 am

    I love green beans as well. My mom always makes it with crunchy toasted almonds!

  • Reply
    August 26, 2009 at 8:21 pm

    Hi Des

    Did you use white button mushrooms or another type.

  • Reply
    August 26, 2009 at 10:50 am

    I just finished my batch of fresh beans from the farmers market. This sounds like a nice combination. I make a stir fry of mushroom, bell pepper & onions.

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    Hi! I am Des! Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too. Read more »

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