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.

A skillet with sautéed green beans and mushrooms, topped with four lemon wedges. The dish is placed on a white marble countertop next to a kitchen towel.
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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.

gina cooking in the kitchen

Ingredients Needed

When you are ready to make these sauteed green beans you only need a few simple ingredients.

Ingredients for a recipe are arranged on a white surface: a bowl of sliced mushrooms, a bowl of green beans, a small dish of crushed garlic, and a small bowl of olive oil.
  • 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.

number one
  • 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
A black saucepan filled with fresh green beans, cooking on a light-colored surface. Steam rises from the pan, highlighting the bright, vibrant green of the beans.
A colander filled with fresh green beans on a light surface. The colander has a black handle, and the green beans are arranged neatly.

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.

number two
  • 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.
Sliced mushrooms being sautéed in a black frying pan with a wooden spoon on a light-colored surface.
number three
  • 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.
A black frying pan filled with sautéed green beans and sliced mushrooms, stirred with a wooden spoon. The vegetables appear cooked and are arranged against a white background.
number four
  • Serve warm, with a squeeze of fresh lemon juice if desired.
A skillet with cooked green beans and sliced mushrooms topped with lemon wedges. There are whole garlic cloves and a halved lemon on the side. The background features a striped cloth.

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.
A plate of sautéed green beans and mushrooms is garnished with lemon wedges. Fresh lemon and garlic cloves are visible in the background, along with a cutting board and a knife. Two forks lie beside a folded striped kitchen towel.

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.

⚖️ 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!

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A plate of cooked green beans and sliced mushrooms garnished with lemon wedges. The dish is served on a white plate on a marble surface, with a striped napkin partially visible at the edge.

Easy Fresh Green Beans and Mushrooms

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Learn how to prepare fresh green beans and mushrooms that are crisp, not soggy, with these easy-to-follow steps and tips.

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

Tips:
  • 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.
Storage:
  • 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.
Serving: 1serving, Calories: 63kcal, Carbohydrates: 6g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 7mg, Potassium: 306mg, Fiber: 2g, Sugar: 3g, Vitamin A: 391IU, Vitamin C: 9mg, Calcium: 25mg, Iron: 1mg
Cuisine: American
Course: Side Dish
Author: Gina Dickson
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