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
10m
Prep
25m
Cook
35m
Total

Servings

2

Ingredients

  • 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

Instructions

  1. 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.
  2. In the same pan add olive oil and butter. Once butter has melted, add onions and mushrooms. Cook 5 minutes or until softened.
  3. Return green beans to the pan, cook 5 minutes. Add garlic powder and season to taste with salt and pepper. Serve.
Rate this recipe:
Pin
Deseree

Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things.

9 Reviews

  1. Vagens Salteadas com Cogumelos e Cebola (vegana) - Minhas Receitas Fáceis June 27, 2014

    […] Receita e foto do blog Life’s Ambrosia (adaptada) 5.0 stars based on 35 […]

  2. Local Box Meal Plan, September 19- 23 | Eating Out of the Local Box January 23, 2012

    […] chicken breasts, sauteed green beans with mushrooms, sliced pears for […]

  3. Local Box Meal Plan, September 19- 23 | A Greenling Blog September 20, 2011

    […] chicken breasts, sauteed green beans with mushrooms, sliced pears for […]

  4. Adrienne July 28, 2010

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

  5. Deseree August 27, 2009

    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!

  6. Muneeba August 27, 2009

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

  7. zoe August 27, 2009

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

  8. Jackie August 26, 2009

    Hi Des

    Did you use white button mushrooms or another type.

  9. Soma August 26, 2009

    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.

Leave a Review