Description
This easy and flavorful sautéed green beans and mushrooms recipe features crisp-tender green beans paired with golden, tender cremini mushrooms cooked in butter and olive oil, enhanced with garlic, soy sauce, and balsamic vinegar for a savory finish. Perfect as a healthy side dish for any meal.
Ingredients
Scale
Vegetables
- 1 pound green beans, trimmed
- 8 ounces cremini mushrooms, pat dry and sliced
- 3 cloves garlic, finely chopped
Oils and Fats
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
Seasonings
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon soy sauce
- ½ teaspoon balsamic vinegar
Instructions
- Blanch Green Beans: In a medium pot, bring 5 cups of water to a boil over medium-high heat. Add the trimmed green beans and blanch them for 2-3 minutes, or until they become crisp-tender and brightly green. Immediately drain and rinse under cold water to halt the cooking process. Set aside.
- Sauté Mushrooms: In a large skillet, heat the olive oil and butter together over medium-high heat until the butter starts to bubble, about 1 minute. Add the sliced mushrooms along with salt and black pepper. Cook without stirring for 2-3 minutes to allow the mushrooms to brown nicely. Then stir and continue cooking for another 2-3 minutes until the mushrooms turn golden and tender.
- Add Garlic and Seasonings: Add the finely chopped garlic to the skillet with the mushrooms and sauté for about 30 seconds until fragrant. Then add the soy sauce and balsamic vinegar, stirring to combine well and coat the mushrooms evenly.
- Combine Green Beans and Mushrooms: Add the blanched green beans to the skillet and toss everything together over medium heat for 2-3 minutes until heated through and flavors have melded well.
- Serve: Transfer the sautéed green beans and mushrooms to a serving dish and enjoy warm as a nutritious and tasty side dish.
Notes
- Blanching the green beans before sautéing helps maintain their vibrant color and crisp texture.
- Patting mushrooms dry before cooking encourages better browning and flavor development.
- Adjust soy sauce and salt according to your taste preference or dietary needs.
- For a vegan version, omit the butter and use all olive oil or a plant-based alternative.
- This dish pairs well with grilled meats, roasted chicken, or as part of a vegetarian meal.
