Sauteed Green Beans and Mushrooms is a delicious and crunchy combination of green beans and mushrooms sautéed in olive oil and spiced with red peppers. It makes an excellent side dish for a simple meal at home or a holiday gathering!
This is one of my favorite go-to side dishes for potlucks and events. It is always a hit and so easy to make so I can whip it up pretty quickly. I also really like that it works for most of the special diets out there: paleo, gluten-free, sugar-free, vegan or vegetarian. Such a win-win for everyone!
I just love the crunchiness of this dish. Actually, that is what I love the most about green beans. It thirstily soaks up any flavors when it is cooked and becomes deliciously satisfying. One cup has 3.4g of fiber which makes you full very easily.
Mushrooms are considered a superfood, as they are known for their wonderful health benefits and healing properties. They are so versatile and can be eaten in so many ways. They can be fried, grilled, boiled, roasted, sautéed, you name it. They also make an excellent substitute for meat or chicken in dishes since they are vegetarian and vegan-friendly. Mushrooms also soak up flavors as well, just like green beans so you can just imagine how tasty the combination of both of them are!
Green beans: fresh, frozen or pre-packaged will work just fine.
Mushrooms: I like to use pre-sliced mushrooms because it’s just more convenient.
Red onions: I love the milder flavor of red onions and its bright color.
Mini red bell peppers: because a little heat is good for the soul 🙂
Coconut Aminos: a salty-sweet condiment with a buttery finish, that makes all the difference in my recipes. 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 prepare green beans and mushrooms
You can use frozen or fresh green beans in this recipe. If using fresh green beans, you have to cut off the ends of the green beans. You can also buy pre-cut green beans with the ends already cut off. Wash the green beans and boil in a pot of water for about 10 minutes, till it becomes just crunchy and not too soft. Use just enough water to cover the green beans and cover the pot so it can boil faster. Drain the water and set aside.
Wash the mushrooms and leave in a colander to drain. You can also pat dry if you prefer.
Chop the onions and mini bell peppers into smaller pieces. Add olive oil to a skillet, add onions and stir for a few minutes. Add the pepper, mushrooms, coconut aminos and spices and stir a bit more for about 5 minutes.
Add the green beans and stir for 5 more minutes. Serve and enjoy!
If you love green beans as much as I do, try this Keto Green Bean Casserole for a yummy low carb dinner!
Don’t forget to try some of our other delicious, low carb side dishes:
Sauteed Green Beans and Mushrooms
- Wash and cut green beans, if fresh.
- 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.
- Wash mushrooms and place 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!