Garlic Butter Sautéed Green Beans and Mushrooms
🥬 Ingredients (Serves 4)
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1 lb (450 g) fresh green beans, trimmed
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8 oz (225 g) mushrooms, sliced (button or cremini)
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2 tablespoons butter
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1 tablespoon olive oil
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3–4 cloves garlic, minced
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½ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper
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Optional:
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¼ teaspoon red pepper flakes
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1 teaspoon lemon juice
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Grated Parmesan (for serving)
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👩🍳 Instructions
Step 1: Blanch the Green Beans (Optional but Recommended)
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Bring a pot of salted water to a boil.
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Add green beans and cook 2–3 minutes until bright green and slightly tender.
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Drain and immediately rinse with cold water.
(This keeps them crisp and vibrant.)
Step 2: Sauté the Mushrooms
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Heat olive oil + 1 tablespoon butter in a large skillet over medium-high heat.
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Add mushrooms in a single layer.
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Cook 4–5 minutes, stirring occasionally, until browned.
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Remove mushrooms from the pan and set aside.
Step 3: Cook the Green Beans
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In the same pan, add the green beans.
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Sauté 3–4 minutes until tender-crisp.
Step 4: Add Garlic & Butter
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Lower heat to medium.
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Add remaining 1 tablespoon butter and minced garlic.
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Stir and cook 30–60 seconds until fragrant (don’t let garlic burn).
Step 5: Combine & Season
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Return mushrooms to the pan.
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Season with salt, pepper, and red pepper flakes (if using).
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Toss everything together for 1–2 minutes.
Step 6: Finish & Serve
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Optional: squeeze fresh lemon juice over the top.
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Serve warm. Sprinkle Parmesan if you’re feeling fancy.
❓ Q & A (Common Questions)
Q: Do I have to blanch the green beans?
A: No, but blanching makes them brighter and helps them cook evenly.
Q: Can I use frozen green beans?
A: Yes—thaw and pat dry first. Don’t blanch them.
Q: Why cook mushrooms first?
A: Mushrooms release water. Cooking them first helps them brown instead of getting soggy.
Q: Can I make this dairy-free?
A: Yes! Replace butter with extra olive oil or vegan butter.
Q: What proteins go well with this?
A: Chicken, steak, salmon, tofu, or even eggs.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in a skillet for best texture.