Green beans and mushrooms are a match made in culinary heaven! The crisp-tender bite of fresh green beans pairs beautifully with the earthy richness of mushrooms, creating a balance of flavors and textures that feel both comforting and just a bit fancy.

Green Beans and Mushrooms: The Perfect Duo
Fresh green beans are a classic vegetable everyone in our family seems to enjoy. When I need a quick side dish to feed a crowd, this recipe fits the bill. I buy my green beans already snapped and washed, and I also buy a precut box of mushrooms to make this recipe even easier.
Sauteed green beans pair with so many main dish recipes. I like to serve them with Chicken Parmesan, 4 Ingredient Chicken and Dressing and BBQ Ribs.
Ingredients Needed
When you are ready to make these sauteed green beans you only need a few simple ingredients.
- Green Beans: Look for beans that are bright green, firm, and free of blemishes. Be sure to wash the green beans thoroughly and trim the ends.
- Mushrooms: Choose mushrooms that are firm and dry with a fresh, earthy smell. Avoid mushrooms that are slimy or have spots. use a damp paper towel to clean them—avoid rinsing, as mushrooms absorb water and can become soggy.
- Garlic: Only use fresh minced garlic. If the garlic has green shoots, do not use it as it tends to be bitter.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make Fresh Green Beans
The key to making slightly crisp green beans is easy with this step-by-step cooking method.
Blanch Green Beans
- Bring a large pot of water to a boil. Add the green beans and simmer for 3 minutes, or until they turn bright green and are tender-crisp.
- Drain the beans and rinse them under cold water to stop the cooking process. Set aside
Blanching Tip: Don’t overcook the green beans. Once they turn a vibrant green, immediately drain and rinse with cold water to keep their color and texture.
Sautee Mushrooms
- Heat the olive oil in a large frying pan over medium heat. Add the sliced mushrooms and crushed garlic.
- Cook for 4-5 minutes, stirring frequently, until the mushrooms are soft and golden. Be careful not to burn the garlic.
Sautee Vegetables and Seasonings
- Add the blanched green beans to the pan. Season with salt and pepper to taste.
- Cook for another 2-3 minutes, stirring until the beans are heated through and well-coated with the mushroom and garlic mixture.
Season With Fresh Lemon
- Serve warm, with a squeeze of fresh lemon juice if desired.
Gina’s Tips For Recipe Sucess
- Buy fresh green beans already washed and ends snipped for a quick side dish.
- If you have fresh frozen green beans, thaw them on the defrost cycle of our microwave first. Don’t overdo it; they need to be cool before plunging them into boiling water for blanching.
Variation Ideas
- Mix-Ins: Add a handful of sliced almonds or chopped fresh herbs like parsley.
- Mushrooms: White button mushrooms and cremini mushrooms are classic choices, but shiitake or oyster mushrooms can add unique flavors. Be sure to slice them into pieces of the same size so they cook evenly.
Storing Leftovers
Storage: Allow the beans and mushrooms to cool to room temperature before transferring them to an airtight container. Refrigerate for 3-4 days to ensure maximum freshness.
Reheat: To reheat, put a splash of olive oil in a pan and heat on medium heat. Then add your leftovers and heat for one to two minutes, stirring frequently. You could also reheat them in the microwave.
More Vegetable Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Easy Fresh Green Beans and Mushrooms
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 8 ounces fresh green beans, washed and trimmed
- 1 tablespoon olive oil
- 8 ounces white button mushrooms, sliced
- 2 cloves garlic, minced
- salt, to taste
- pepper, to taste
- 2 lemon wedges, squeeze on just before serving
Instructions
Blanch the Green Beans:
- Bring a large pot of water to a boil. Add the green beans and simmer for 3 minutes, or until they turn bright green and are tender-crisp.8 ounces fresh green beans
- Drain the beans and rinse them under cold water to stop the cooking process. Set aside.
Sauté the Mushrooms and Garlic:
- Heat the olive oil in a large frying pan over medium heat. Add the sliced mushrooms and crushed garlic.1 tablespoon olive oil, 8 ounces white button mushrooms, 2 cloves garlic
- Cook for 4-5 minutes, stirring frequently, until the mushrooms are soft and golden. Be careful not to burn the garlic.
Combine and Season:
- Add the blanched green beans to the pan. Season with salt and pepper to taste.salt
- Cook for another 2-3 minutes, stirring until the beans are heated through and well-coated with the mushroom and garlic mixture.
Serve:
- Serve warm, with a squeeze of fresh lemon juice if desired.2 lemon wedges
Notes
- Blanching Tip: Don’t overcook the green beans. Once they turn a vibrant green, immediately drain and rinse with cold water to keep their color and texture.
- Sautéing Tip: Keep the heat on medium and stir often to prevent the garlic from burning.
- Variations: Add a handful of sliced almonds or chopped fresh herbs like parsley.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, warm in a skillet over medium heat with a little olive oil or use the microwave until heated through.