Sauteed Green Beans and Mushrooms are a delicious and crunchy combination of green beans and tender mushrooms sautéed in olive oil and spiced with red peppers. It makes an excellent side dish for a simple meal at home or for your Thanksgiving table!
❤️ Why You'll Love It
This sauteed green beans and mushrooms recipe is one of my favorite go-to side dishes for potlucks and events. It is always a hit and is just so easy to make.
The good news is that this easy side dish works for most of the special diets out there: paleo, gluten-free, sugar-free, vegan, or vegetarian. It's such a win-win for everyone, perfect for your holiday menu!
🥘 Equipment Used
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To make these sautéed green beans and mushrooms, you'll need a colander or strainer, a slotted spoon, a cutting board, a sharp knife, a large pot, and a large skillet.
🧾 Ingredients Used
- Green beans: Although I like to use fresh green beans frozen or pre-packaged ones will work just fine.
- Fresh mushrooms: I like to use pre-sliced mushrooms for convenience. White button or baby bella mushrooms are perfect!
- Red onions: I love the milder flavor of red onions and their bright color.
- Mini red bell peppers: Because a little heat is good for the soul 🙂
- Coconut Aminos: This is a salty-sweet condiment similar to soy sauce that has a delicious buttery finish. This is optional, and you can leave it out if you wish.
- Olive oil: for sautéing.
- Spices: cayenne pepper, thyme, salt, and garlic powder. Feel free to substitute with your favorite spices
🔪 How To Make Sautéed Green Beans and Mushrooms
- If you are using fresh green beans, wash and cut them. Then, place them in a pot and add just enough water to cover them.
- Boil for 10 minutes until the green beans are tender but crunchy. Drain and set aside.
- While boiling the green beans, chop onions and mini bell peppers into smaller pieces.
- Wash the mushrooms and place them in a colander to dry.
- Add olive oil to a skillet, add onions, and stir for a few minutes.
- Add the pepper, mushrooms, coconut aminos, cayenne pepper, thyme, garlic powder, and salt and stir for 5 minutes.
- Add the green beans and stir for 5 more minutes on medium heat.
- Serve and enjoy!
🥫 Storing and Reheating
Store leftover sauteed green beans in an airtight container in the fridge for 3-4 days. To reheat, microwave them for 30 seconds at a time or sautee them in a large nonstick skillet with a bit of butter or oil. Although you can freeze the leftovers as well, they can become mushy or soft after thawing.
💭 Tips and Variations
- Mince several cloves of fresh garlic for really garlicky green beans.
- For a savory flavor, crisp up a few pieces of bacon. Use the bacon grease to cook the vegetables and add the chopped bacon pieces right before serving.
- Add a rich, nutty flavor by using sesame oil instead of your regular cooking oil.
- After sauteeing the mushrooms, deglaze the pan with a splash of balsamic vinegar or white wine for extra flavor.
- Let the mushrooms weep. Once you cook mushrooms, they start to release a lot of moisture than can make your recipes taste soggy and bland. It's important to let them cook down and release some of that liquid before adding the green beans.
- Adjust the seasonings to your preferences. This recipe calls for really simple ingredients and it's easy to adapt. You can add onion powder, red pepper flakes, black pepper, or even smoked paprika for a smoky, savory flavor.
🍽️ What Can I Eat This Recipe With?
Enjoy these sauteed mushrooms and green beans recipe with these delicious dishes:
They're my go-to vegetable side for any roast or special occasion and are a great alternative to traditional green bean casserole for the holidays.
👩🍳 Frequently asked questions
Absolutely! Frozen green beans taste amazing in this recipe. Add them directly to the pan instead of washing and preparing them like fresh beans. They're a great way to get this healthy side dish on the table quicker than normal.
If you're working with fresh green beans, start by rinsing them well under cool running water. You'll also want to cut off the tips and ends. If they are string beans (meaning there is a string going along one side of the whole bean), pull them off as you snap off the tips.
I prefer to blanch the green beans in boiling water before sauteing them. This will make sure the green beans are cooked through but retain their fresh green color. Just be sure to add them to cold or ice water to stop the cooking process. Drain off that extra liquid before you sautee them with the onions and mushroom mixture.
📚 Related Recipes
Try some of our other delicious side dishes:
Roasted Turmeric Cauliflower
Low Carb Spicy Coleslaw
Homemade Spicy Mayo
Riced Cabbage
Stir-Fried Brussels Sprouts With Bacon
Cauliflower Mash with Sour Cream
📖 Recipe
Sauteed Green Beans and Mushrooms
Ingredients
- 8 oz green beans
- 4 oz mushrooms pre-sliced
- 2 mini red bell peppers chopped
- ¼ onions chopped
- ¼ cup olive oil
- 1 tablespoon coconut aminos
- ½ teaspoon cayenne pepper
- ½ teaspoon thyme
- 1 teaspoon garlic powder
- ½ teaspoon salt to taste
Instructions
- Wash and cut green beans, if fresh.8 oz green beans
- Place in a pot and add water to cover the green beans.
- Boil for 10 minutes till the green beans is a bit tender but still crunchy.
- Drain and set aside.
- While boiling the green beans, chop onions and mini bell peppers into smaller pieces.2 mini red bell peppers, ¼ onions
- Wash the mushrooms and place in a colander to dry.4 oz mushrooms
- Add olive oil to a skillet, add onions and stir for a few minutes.¼ cup olive oil
- Add the pepper, mushrooms, coconut aminos, cayenne pepper, thyme, garlic powder, and salt and stir for 5 minutes.1 tablespoon coconut aminos, ½ teaspoon cayenne pepper, ½ teaspoon thyme, 1 teaspoon garlic powder, ½ teaspoon salt
- Add the green beans and stir for 5 more minutes on medium heat.
- Serve and enjoy!
Notes
- Mince several cloves of fresh garlic for really garlicky green beans.
- For a savory flavor, crisp up a few pieces of bacon. Use the bacon grease to cook the vegetables and add the chopped bacon pieces right before serving.
- Add a rich, nutty flavor by using sesame oil instead of your regular cooking oil.
- After sauteeing the mushrooms, deglaze the pan with a splash of balsamic vinegar or white wine for extra flavor.
- Let the mushrooms weep. Once you cook mushrooms, they start to release a lot of moisture than can make your recipes taste soggy and bland. It's important to let them cook down and release some of that liquid before adding the green beans.
- Adjust the seasonings to your preferences. This recipe calls for really simple ingredients and it's easy to adapt. You can add onion powder, red pepper flakes, black pepper, or even smoked paprika for a smoky, savory flavor.
Nutrition
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
Absolutely delicious! I have made this recipe not only with green beans as written but substituted broccoli for the green beans and it's also delicious. Thanks for sharing this great recipe!
I'm so thrilled you enjoyed it, Martha. Thanks for the review!
For how long would you boil frozen beens for this dish? After boiling for 3-4 minutes they usually start getting soft in my experience 🙂
I've found the easiest way is to thaw it first under running water in a colander, then cook it normally. Thanks for stopping by, Camilla!
I made this as a treat for my hubby (I'm not a huge mushroom fan) and he absolutely loved it! I had to try it after he was raving about it and I ended up having seconds. Delish!
I'm so glad to hear that!
I love simple and easy recipes like this. Love the simple flavors in it too.
Thank you, Lathiya!
What a great combination of ingredients. The red peppers are a perfect addition. I always need new side dish recipes and this one is definitely getting added into the rotation. Thank you for sharing it!
Thanks, Kristin! The red peppers really do give a nice burst of flavor to it.