Garlic Butter Sautéed Green Beans and Mushrooms
📝 Description
This simple yet flavorful dish brings together crisp-tender green beans and juicy mushrooms, all coated in rich garlic butter. It’s a quick, one-pan side that pairs beautifully with almost any main—perfect for weeknight dinners or a cozy meal upgrade. The garlic adds depth, while the butter creates a silky finish that makes every bite irresistible.
🥗 Ingredients
- 2 cups fresh green beans (trimmed)
- 1 ½ cups mushrooms (sliced, button or cremini)
- 3 tablespoons butter
- 3–4 garlic cloves (minced)
- 1 tablespoon olive oil
- Salt and black pepper (to taste)
- ½ teaspoon chili flakes (optional)
- 1 teaspoon lemon juice (optional, for freshness)
👩🍳 Instructions
- Blanch the green beans
Boil green beans in salted water for 3–4 minutes, then transfer to ice water. Drain and set aside. - Sauté mushrooms
Heat olive oil in a large pan over medium heat. Add mushrooms and cook until browned and tender (about 5–7 minutes). - Add garlic and butter
Add butter and minced garlic. Stir and cook for 1 minute until fragrant. - Combine everything
Add the green beans to the pan. Toss well to coat in garlic butter. - Season and finish
Add salt, pepper, and chili flakes. Cook for another 2–3 minutes. Finish with a splash of lemon juice if desired. - Serve warm
Serve immediately as a delicious side dish.
❓ Q/A
Q: Can I use frozen green beans?
Yes, just thaw and pat dry before cooking. Skip blanching.
Q: What mushrooms work best?
Button or cremini mushrooms are ideal, but you can also use shiitake for a deeper flavor.
Q: How do I make it healthier?
Use less butter and add more olive oil, or try a plant-based butter alternative.
Q: Can I add protein?
Absolutely—chicken, shrimp, or tofu work great in this dish.
Q: How long does it last?
Store in the fridge for up to 3 days in an airtight container.